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Frozen Thai Iced Coffee

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

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.

View step-by-step
directions on our blog

At a glance

2 to 4 servings, depending on size


Choose your measure:

  • 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.


  1. Mix the espresso powder into the hot coffee, stirring to dissolve.
  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. 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. 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.