Creamy Vietnamese Iced Coffee Float Recipe Easy Homemade Vanilla Ice Cream Dessert
A simple and indulgent Vietnamese iced coffee float combining strong brewed coffee, sweetened condensed milk, and creamy vanilla ice cream for a refreshing dessert treat.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Cuisine: Vietnamese
Ingredients
Scale
- 2 tablespoons medium-coarse ground Vietnamese coffee (e.g., Trung Nguyen or Café Du Monde)
- 2 tablespoons sweetened condensed milk (Carnation recommended)
- 4 ounces boiling water
- 2 generous scoops (about 1 cup or 130 g) vanilla ice cream
- Ice cubes to chill the coffee
- Optional: pinch of sea salt
- Optional: chocolate shavings or cocoa powder for mocha twist
Instructions
- Add 2 tablespoons (10 g) of Vietnamese coffee grounds into the phin filter and press lightly with the filter press. Place the filter over your glass or cup.
- Pour 2 tablespoons (30 ml) of sweetened condensed milk into the bottom of the glass.
- Slowly pour 4 ounces (120 ml) of boiling water into the phin filter. Cover with the lid and let the coffee drip slowly for about 4–5 minutes.
- Remove the phin filter once brewed. Add plenty of ice cubes to fill the glass about halfway and stir gently to chill the coffee.
- Place 2 generous scoops (about 1 cup or 130 g) of vanilla ice cream on top of the iced coffee.
- Serve immediately with a spoon and straw.
Notes
Chill the brewed coffee with ice cubes before adding ice cream to prevent the float from becoming watered down. Adjust sweetened condensed milk to taste for sweetness. If no phin filter is available, use a French press or espresso machine to brew strong coffee.
Nutrition
- Serving Size: 1 glass (about 12 ou
- Calories: 275
- Sugar: 30
- Sodium: 90
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 4
Keywords: Vietnamese iced coffee, coffee float, vanilla ice cream dessert, sweetened condensed milk, iced coffee float, easy coffee dessert