Vietnamese Coffee Milkshake (Cà Phê Sữa Đá Shake)

Name: Vietnamese Coffee Milkshake (Cà Phê Sữa Đá Shake)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: 6 tablespoons (36 g) dark roast ground coffee, medium-coarse grind; 1¼ cups (300 ml) water, just off the boil (about 200°F / 93°C); 4 tablespoons (80 g) sweetened condensed milk, plus extra to taste; 3 cups (420 g) vanilla ice cream, slightly softened, about 6 scoops; ½ cup (120 ml) whole milk, cold; ⅛ teaspoon (0.7 g) fine sea salt, a small pinch; ½ teaspoon (1 g) unsweetened cocoa powder, for dusting (optional)

From the MyKitchenBank Kitchen

A thick, creamy milkshake that tastes like cà phê sữa đá: bold chilled coffee, sweet condensed milk and vanilla ice cream, blended until frosty and finished with a coffee ice cube crunch.

Prep: 10 min
Cook: 5 min
Wait: 2 hr 30 min
Total: 2 hr 45 min
Makes: 2 shakes (about 12 oz / 360 ml each)

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Steps

Before you start

Brew the coffee and freeze half of it into cubes at least 2 hours ahead (ice cube trays work best; overnight is ideal).
Chill the serving glasses in the freezer for 15 minutes for a frostier shake.
Use a dark roast, such as Vietnamese robusta or French roast, brewed double-strength. Weak coffee gets lost behind the ice cream.
Take the ice cream out of the freezer 5 minutes before blending so it scoops easily.

1
Brew strong coffee
- Brew the 6 tablespoons (36 g) ground coffee with 1¼ cups (300 ml) hot water using a phin filter, French press (steep 4 minutes, then press), or drip machine.
- You want about 1 cup (240 ml) of very strong coffee.
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Ready when: Coffee is dark, aromatic and about 1 cup (240 ml) in volume
Tip: If using a phin, press the filter lightly and let it drip slowly for a deeper flavor.
2
Freeze coffee cubes
- Pour ½ cup (120 ml) of the coffee into an ice cube tray and freeze until solid, at least 2 hours.
- Pour the remaining ½ cup (120 ml) into a jar and refrigerate until cold.
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Ready when: Cubes are completely solid and the liquid coffee is fridge-cold
Tip: Never blend hot coffee with ice cream; it melts into a thin, watery shake.
3
Chill the glasses
- About 15 minutes before blending, place two tall glasses in the freezer.
- Set the ice cream on the counter to soften slightly.
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Ready when: Glasses feel very cold; ice cream yields slightly to a scoop
4
Load the blender
- Add the chilled liquid coffee, 4 tablespoons (80 g) condensed milk, ½ cup (120 ml) cold milk and the pinch of salt to the blender.
- Top with 3 cups (420 g) ice cream and all the frozen coffee cubes.
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Tip: Liquids go in first so the blades spin freely and pull the solids down.
5
Blend until thick
- Start on low for 10 seconds to break up the cubes, then blend on high for 30–45 seconds.
- Stop and scrape down the sides if needed.
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Ready when: Shake is smooth, thick enough to hold a spoon upright for a moment, with no large ice chunks
Tip: Don't over-blend; heat from the motor thins the shake. If too thick, add 1–2 tablespoons milk.
6
Taste and adjust
- Taste the shake.
- Add 1 more tablespoon condensed milk if you want it sweeter, then pulse 3–4 times to combine.
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Ready when: Balanced flavor: bold coffee, creamy sweetness, no bitterness
Tip: Traditional cà phê sữa is quite sweet; start with less and add gradually.
7
Pour and serve
- Divide the shake between the two chilled glasses.
- Lightly dust the tops with the cocoa powder, if using.
- Serve immediately with wide straws.
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Ready when: Shake is thick, pale caramel-brown and frosty
Tip: Serve right away; the shake loosens within about 10 minutes.

Good to know

Tips

Make the coffee cubes with strong coffee so the shake stays bold as ice melts.
A tiny pinch of salt rounds out the bitterness and sweetness.
For a thicker shake, reduce the milk to ¼ cup (60 ml); for a thinner one, add an extra splash.
Top with whipped cream and a drizzle of condensed milk for a café-style finish.

Make ahead

"Brew and freeze the coffee cubes up to 1 month ahead, and chill the liquid coffee up to 3 days ahead in a sealed jar. Blend the shake just before serving."

Storage & reheating

"Best served immediately. Leftover shake can be frozen in a lidded container for up to 1 week; thaw 10 minutes at room temperature, then re-blend with a splash of milk. Do not leave at room temperature more than 30 minutes. Unused condensed milk keeps in a sealed container in the fridge for up to 5 days."

Substitutions

whole milk → oat milk or coconut milk. Gives a dairy-light or slightly tropical result; use full-fat versions for creaminess.
vanilla ice cream → coconut or dairy-free vanilla ice cream. Pair with coconut condensed milk for a fully dairy-free version.
dark roast ground coffee → 2 tablespoons instant espresso powder in 1 cup (240 ml) hot water. Quick option when you can't brew; cool completely before using.
sweetened condensed milk → sweetened condensed coconut milk. Same sweetness and thickness, with a mild coconut flavor.