Recipe summary

Hands-on time:
5 mins. to 10 mins.
Baking time:
Total time:
8 hrs 15 mins. to 12 hrs 25 mins.
Yield:
2 to 4 servings, depending on size
Overnight
Rich, thick... and irresistible! Thai iced coffee (a.k.a. Vietnamese iced coffee), with its signature combination of strong coffee and sweetened condensed milk, becomes a frozen drink in just 10 minutes — with the help of an ice cream maker.
Volume Ounces Grams

  • 2 cups strong hot coffee
  • 1 teaspoon espresso powder, optional; for added kick
  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup heavy or whipping cream*
  • 1 teaspoon vanilla extract
  • *Substitute milk, if desired, for a lower-fat, less-rich drink.

Directions

  1. 1) Mix the espresso powder into the hot coffee, stirring to dissolve.
  2. 2) Stir in the remaining ingredients, pour into a covered container, and refrigerate until thoroughly chilled, preferably overnight. Make sure the canister of your ice cream maker is in the freezer, too.
  3. 3) Pour the coffee mixture into the canister of your ice cream maker. Freeze for about 10 to 15 minutes, or until the drink is as thick as you like.
  4. 4) Serve in tall glasses, with a dollop of whipped cream and sprinkle of cocoa or cinnamon, if desired.
  5. Yield: 2 to 4 servings, depending on size.

Tips from our bakers

  • Don't have an ice cream maker? Pour the chilled coffee mixture into a shallow pan, and place in the freezer. Freeze, stirring every 30 minutes or so, until it's as thick as you like.
  • Want to make coffee ice cream? Freeze the coffee in the ice cream maker for 20 to 25 minutes, then place in the freezer to harden further.