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Vietnamese coffee ice-creams with salted cashew crumb

Vietnam's cà phê sữa đá (iced milk coffee), but in frozen dessert form.

By The Gourmet Traveller team
  • 25 mins preparation
  • 10 mins cooking (plus freezing)
  • Serves 10
  • Print
Call us fans of cà phê sữa đá, Vietnam's sweet and strong iced coffee with condensed milk. This is our frozen dessert spin-off.


  • 100 gm freshly ground coffee
  • 2 cinnamon quills, coarsely broken
  • 395 gm can condensed milk
  • 125 ml (1/2 cup) pure cream
  • 150 gm unsalted cashews, finely chopped
  • 1 tsp sea salt flakes
  • 1 tsp ground cinnamon


  • 1
    Combine coffee, cinnamon quills and 600ml boiling water in a coffee plunger; stir to combine, cover and set aside to infuse (10 minutes). Push plunger down and pour coffee into a large bowl. Add condensed milk and cream; mix well, then cover and refrigerate until chilled. (2 hours).
  • 2
    Churn mixture in an ice-cream machine according to manufacturer's instructions, then divide between 10 lightly oiled 80ml (1/3 cup) capacity silicone popsicle moulds. Insert popsicle stick, place on a tray and freeze until firm (4 hours or overnight).
  • 3
    Meanwhile, preheat oven to 180°C. Place cashews on an oven tray and roast until golden (10 minutes). Sprinkle over salt and ground cinnamon and toss to combine. Set aside to cool.
  • 4
    Remove popsicles from moulds and sprinkle with cashew crumb to serve.