No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Frozen Vietnamese Coffee

After the coffee is frozen, scrape it with a fork to achieve the desired texture.

  • Servings: 8
Frozen Vietnamese Coffee

Source: Martha Stewart Living, July 2005


  • 2 tablespoons sugar
  • 3 cups hot brewed French roast coffee, or other best-quality coffee
  • 1 can (14 ounces) sweetened condensed milk


  1. Stir together sugar and coffee until sugar has dissolved. Transfer to a 9-by-13-inch glass baking dish. Freeze at least 3 hours, or up to 8.

  2. Before dinner, scrape frozen coffee into shavings using a fork and return to freezer. When ready to serve, spoon coffee shavings into serving dishes. Serve with condensed milk for drizzling on top.

Reviews (2)

  • NWKelli 21 Oct, 2013

    This is a fantastic recipe. I have made it several times and without fail, receive several requests for the recipe afterwards. I never seem to have the time to scrape it with a fork. I just mix the ingredients and toss it into a 9x13 pan and then freeze. I then take an ice pick and carefully break the frozen mass into smaller chunks and shred the iced coffee with my food processor. I end up with a lovely, fluffy snowcone mixture. I then refreeze it in plastic containers. Perfect every time!

  • Angela S 15 Aug, 2013

    Simple and delightful. I scraped a few times while it was freezing. It's like an adult snow cone. :) I will make this again.

Related Topics