Ninja Creami Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream- Ninja Creami Recipe

By Adam

Vietnamese Coffee is very rich and strong which holds up well to the sweetness that you need in ice cream. This recipe is based loosely on a mix of Vietnamese Iced Coffee (Cà Phê Sữa Đá) and Vietnamese Coconut Coffee (Cà Phê Cốt Dừa).

The bold coffee flavor makes this ice cream perfect to pair with a scoop of another ice cream like a Coconut Vanilla Ice Cream.

What You Will Love About This Recipe

  • BOLD – This is not ice cream with just a “hint” of coffee flavor, it is a true coffee ice cream.
  • EASY – Brew coffee, measure ingredients, mix, freeze!
  • CAFFIENE – Need an energy boost? This mix of strong coffee and sugar beats out that energy drink!

What You Need To Make Vietnamese Coffee Ice Cream



  1. Vietnamese Coffee Grounds (I recommend Trung Nguyen Gourmet Blend)
  2. Hot water
  3. Sweetened Condensed Milk
  4. Full fat coconut milk (from a can)
  5. Xanthan gum
  6. Kosher salt

* is supported by its readers and links on this page may be affiliate links. If you click a link and make a purchase I may get a commission at no extra cost to you. Read More Here…

Vietnamese Iced Coffee Ice Cream Recipe
Vietnamese Coffee Ice Cream Ninja Creami Recipe

Vietnamese Coffee Ice Cream

If you love Vietnamese Iced Coffee or Coffee Ice Cream you will want to try this recipe right away! A blend of strong Vietnamese Coffee, sweetened condensed milk, coconut milk, and a hint of salt make the best coffee ice cream i have had anywhere.


Vietnamese Coffee: Makes about 215g of strong coffee

  • 4 tbsp (about 40 g) Vietnamese Coffee Grounds Trung Nguyen Gourmet Blend
  • 255 g hot water water (205-212 F)

Ice Cream Base

  • 100 g Sweetened Condensed Milk
  • 230 g full fat coconut milk (from a can)
  • .5 tsp xanthan gum
  • .25 tsp kosher salt

Optional Toppings

  • 1 pinch sea salt
  • 1 tbsp sweetened condensed milk


  • Process on light ice cream
  • scrap down sides and stir
  • if the texture is still powdery re-spin


Recipe Size: This is a smaller recipe made to match a single phin brew from a mid sized phin or two brews from a small (single cup) sized phin. You can scale the recipe up as needed.  
This recipe gives you an ice cream with a fairly strong coffee flavor, which I prefer, but if you like a more mild coffee flavor you can increase the amount of coconut milk and/or sweetened condensed milk. You can add a bit of either milk in and re-spin if you ice cream turned out a little strong. 
TIP: If you have leftover sweetened condensed milk you can store it in the freezer in a container with a lid. It won’t freeze solid so you can just scoop out a bit as needed for other recipes. 

Coffee Ice Cream Mix-ins and Toppings

  • Freshly Brewed Vietnamese Coffee
  • Sweetened Condensed Milk
  • Coconut Milk
  • Sea Salt
  • Shredded Coconut
  • Chocolate Sauce
  • Chocolate Chips
  • Chocolate Covered Espresso Beans
Vietnamese Coffee Ninja Creami Ice Cream
After stirring this pint didn’t need a re-spin but you may need a re-spin if it doesn’t have a good texture.


If you don’t have Vietnamese Coffee

If you don’t have a Vietnamese Coffee Filter (Phin) you can substitute brewed espresso or other strong brewing method like a french press, Moka Pot, or Aeropress. None of these will really give the exact same result as Vietnamese Coffee but can get close if you brew strong and use Vietnamese (or at least Robusta) beans.

I highly recommend getting a good Vietnamese Coffee even if you aren’t using the Phin because Vietnamese Coffee is typically made with Robusta coffee instead of arabica. This gives a unique taste and more bitterness which is needed to blend with the sweetened condensed milk.

There are canned Vietnamese Coffees that are decent but you would have to adjust the recipe for sweetness as most come either premixed with sweetened condensed milk or black, but with sugar already added.

Instant Vietnamese Coffee is also an option and I will probably make another recipe that uses instant Vietnamese coffee in the future. To sub in this recipe I would brew a very concentrated version of a black instant coffee and adjust for sweetness before freezing.

Other Substitutions

  1. Vietnamese Coffee Grounds – Other Dark Roast Coffee Grounds at least some Robusta
  2. Sweetened Condensed Milk – Sweetened Condensed Coconut Milk
  3. Full fat coconut milk (from a can) – Your preferred milk or cream. If it is low fat you may need to re-spin more or increase the amount of xanthan gum.
  4. Xanthan gum – Guar Gum – Or can probably omit with an extra re spin and a splash of coconut milk or sweetened condensed milk.
  5. Kosher salt – Leave out if avoiding sodium
Ninja Creami Coffee Ice Cream

Vietnamese Coffee Ice Cream Variations

Blended Vietnamese Coffee

To make this into a drinkable recipe you can add (cool) coffee on top and process on frozen drink or Creamiccino. If you prefer a more mild coffee flavor you can dilute the added coffee with sweetened condensed milk or coconut milk.

Vegan Vietnamese Coffee Ice Cream

I haven’t tried this version yet but I believe you should be able to substitute Sweetened Condensed Coconut Milk for the sweetened condensed milk. The other ingredients should be suitable for a vegan diet, but be sure to check your labels.

More Recipes You Might Like

About the author

Adam is a writer for ISCREAMI and other websites. He makes ice cream, healthy frozen desserts, and drinks for his family. is supported by its readers. Links to Amazon and other retailers may be affiliate links and we may earn a commission (at no added cost to you) if you make a purchase. Read More Here

Leave a Comment

Recipe Rating