Café Sua Da Ice Cream

Cafe Sua Da Ice Cream

Inspired by the invigorating flavors of Vietnamese Iced Coffee (Cafe Sua Da), this dessert from chef/writer Chloe Polemis will cool off your summer days.

Café Sua Da Ice Cream
Serves 4
A delicious Vietnamese-coffee flavored ice cream.
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  1. 2 cups whole milk, divided
  2. 4 teaspoons cornstarch
  3. 1½ cups heavy whipping cream
  4. ⅔ cup sweetened condensed milk
  5. ⅓ cup sugar
  6. 3 tablespoons ground dark roast Vietnamese coffee, such as Trung Nguyên
  7. ¼ teaspoon kosher salt
  8. 3 tablespoons cream cheese, softened
  9. 1 cup chocolate-covered espresso beans (optional)
  1. In a small bowl, stir together ¼ cup milk and cornstarch; set aside. In a large saucepan, stir together remaining 1¾ cups milk, cream, condensed milk, sugar, coffee, and salt; bring to a boil over medium-high heat. Reduce heat to simmer, and cook for 4 minutes. Remove from heat, and let stand 5 minutes.
  2. Strain milk mixture through cheesecloth or a fine-mesh sieve, discarding solids. Return mixture to saucepan, and bring to a low boil over medium heat; stir in cornstarch mixture, and cook, stirring frequently, until thickened, about 2 minutes.
  3. Whisk in cream cheese until smooth. Remove from heat, and let cool 30 minutes.
  4. Freeze mixture in ice cream maker according to manufacturer’s instructions. Ice cream will be soft. For firmer ice cream, transfer to an airtight container, and freeze until firm, approximately 2 hours. Garnish with chocolate-covered espresso beans, if desired. coffees.
Louisiana Cookin


  1. The instructions mention adding cream to the large saucepan but cream is not listed as one of the ingredients. Is there cream in the recipe? If so, how much cream is to be added?


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