Frozen Vietnamese Coffee

This dessert is an icy variation of Vietnamese coffee, a beverage made with strong hot coffee and creamy sweetened condensed milk.

  • 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.

Cook's Notes

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


Be the first to comment!