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If you’re a fan of bold coffee and creamy desserts, this no churn Vietnamese coffee and boba ice cream is the perfect frozen treat. Inspired by the rich flavor of Vietnamese iced coffee, this no churn recipe is easy to make at home. The addition of chewy brown sugar boba brings a fun twist that adds both texture and flavor. With just a few ingredients and no need for an ice cream machine, this dessert is both impressive and approachable.
No churn Vietnamese coffee and boba ice cream combines creamy coffee-flavored ice cream with chewy brown sugar boba for a bold and unique frozen dessert.
More refreshing treats you might want to try are drumstick pie, strawberry lime daiquiri, watermelon gin and tonic, and cherry lime caipirinha.
Why You’ll Love It
No churn needed: You can make this without any special equipment.
Bold flavor: Vietnamese-style coffee adds strong, rich flavor to the ice cream.
Fun texture: Boba pearls give a chewy contrast to the smooth creaminess.
Easy ingredients: Simple pantry staples come together to make something unique.
Customizable: You can adjust sweetness or add mix-ins if liked.
Vietnamese Coffee Boba Ice Cream Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Heavy cream: Whips into a light, airy base for the ice cream.
Sweetened condensed milk: Adds sweetness and a creamy texture.
Instant coffee: Provides intense coffee flavor, especially when using dark roast.
Vanilla extract: Adds smooth, sweet aroma and depth.
Tapioca pearls: Cooked boba brings chewy texture and visual appeal.
Brown sugar: Sweetens the boba and creates a simple syrup coating.
How to Make Coffee and Boba Ice Cream
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Whip the cream: Beat heavy cream until soft peaks form.
Mix in condensed milk: Add sweetened condensed milk and whip to medium peaks.
Add flavoring: Blend in diluted instant coffee and vanilla extract.
Freeze the base: Pour into a loaf pan, cover and freeze for at least six hours.
Prepare the boba: Cook according to instructions, then coat in brown sugar syrup.
Serve: Spoon boba into serving cups, add scoops of ice cream and top with more boba.
Substitutions and Variations
Use brewed espresso: Replace instant coffee with a few tablespoons of very strong espresso.
Try flavored boba: Mango, brown sugar or honey boba all work well.
Make it dairy free: Use coconut cream and condensed coconut milk instead.
Add toppings: Sprinkle crushed cookies or drizzle sweetened condensed milk over the top.
Serving Suggestions
Appetizers: Enjoy Thai spicy basil chicken skewers or dirty martini shrimp to start.
Main dishes: Serve crispy ginger beef with hibachi fried rice for your main.
Dessert: Finish off with this tasty no churn Vietnamese coffee and boba ice cream, and perhaps have some cherry pie cookies with it too.
How to Store Coffee and Boba Ice Cream
Freeze: Keep it frozen and eat within 6 weeks.
Top Tips
Use cold bowls and beaters: This helps the cream whip faster and hold peaks.
Choose dark roast coffee: It gives the most authentic and bold flavor.
Cool boba completely: Warm pearls can melt the ice cream prematurely.
No Churn Vietnamese Coffee Ice Cream FAQs
To achieve a creamy ice cream texture, we want the least amount of water possible. Using brewed coffee will add too much water into the mix, so the use of instant coffee powder is preferred. Dilute the powder with a tablespoon of lukewarm water before adding into the ice cream mixture.
One of the unique and special features of Vietnamese coffee is the use of condensed milk as a sweetener. As no churn ice cream recipes use condensed milk to achieve that creamy, no frozen texture anyway, adding coffee into the mix just makes a lot of sense! For authentic Vietnamese coffee taste, consider getting instant coffee powder brand from Vietnam such as Trung Nguyen. Or use anything you have on hand. Dark roast variety is preferred, as Vietnamese coffee tends to be stronger and more intense to balance out that sweet condensed milk.
No. Sometimes the instructions on the boba package requires you to soak the cooked boba in cold water for a “bouncier” texture. Soaking them in water will dilute the thick gooey sauce, which we want for the topping of our ice cream. Once the boba is cooked for 30 minutes and the liquid has reached the syrup consistency, add the brown sugar (if using), mix well and set aside until cool completely. The ice cream is already sweet, so the use of brown sugar in the boba is optional.
This recipe calls for 9 x 5 x 3-inch loaf pan, however other sizes and other forms of pans (such as a 9 x 13 x 2-inch cake pan) also work. A shallower pan will help the ice cream to cool faster. Any material (ceramic, glass, or metal pans) will work.
No Churn Vietnamese Coffee Boba Ice Cream Recipe
No Churn Vietnamese Coffee and Boba Ice Cream
Equipment
Ingredients
- 1 ½ Cup heavy cream, 35% fat, chilled
- ¾ Cup sweetened condensed milk, chilled
- 3 Tablespoons instant coffee powder, dark roast preferred, diluted in 1 Tablespoon lukewarm water
- 2 Tablespoons vanilla extract
- 1 Cup dried boba, tapioca pearls, cooked according to package instructions
- 2 Tablespoons brown sugar, optional
Instructions
- Make the ice cream. In a large mixing bowl and using hand or stand mixer set to medium-high speed, whip the heavy cream for 3 to 4 minutes.
- When the cream starts to form very soft peaks (not enough to hold its shape), add the condensed milk and continue whipping for another 3 minutes or until soft peaks form. The trails in the cream should be visible but with slightly softened peaks.
- Add instant coffee powder, vanilla extract, and salt into the whipped cream and condensed milk mixture. Continue mixing with the mixer until medium peaks form.
- Pour ice cream mixture into loaf pan and smooth the top with the spatula. Cover with plastic wrap and chill in freezer for at least 6 hours (overnight preferred).
- Approximately an hour before serving, prepare the boba according to package instructions. Most boba needs to be cooked in boiling water over medium heat for 30 minutes.
- Once the water is reduced to syrupy consistency, take the pot off the heat and mix in brown sugar if liked. Stir and set aside until completely cool before using.
- To serve, spoon some boba into the bottom of an empty glass or ice cream or parfait cup. Add some scoops of ice cream and top with more boba.
Notes
Choose dark roast coffee: It gives the most authentic and bold flavor.
Cool boba completely: Warm pearls can melt the ice cream prematurely.
Nutrition
No churn Vietnamese coffee and boba ice cream delivers a unique and bold twist on traditional frozen desserts. The rich, coffee-infused base combined with chewy brown sugar boba pearls makes it both texturally pleasing and flavorful. Without any need for machines or complex steps, this recipe is accessible and impressive. Whether as a special treat or a casual dessert, it’s sure to be a hit and could quickly become your signature frozen creation.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This ice cream is everything! The boba adds the perfect chew, and the Vietnamese coffee flavor is so bold and creamy.
Can I use Half and Half instead of Heavy Cream? Also, because I’m pre-diabetic, is there a substitute I can use for Condensed milk?
Thanks for sharing your delicious recipes, I look forward to hearing from you soon.
Hi, I have not tried with half and half. The condensed milk makes it creamy and I am not sure it would turn out.
I have some other options you might want to try.
This recipe can have the sugar significantly reduced and is delicious https://xoxobella.com/refreshing-strawberry-sorbet-with-just-4-ingredients/
This recipe has no sugar. Other fruits could be used instead of dragon fruit https://xoxobella.com/dairy-free-dragon-fruit-ice-cream/
This recipe has no sugar https://xoxobella.com/coconut-pineapple-frozen-yogurt/
Hey, this sounds really delicious. I would love to try this “Vietnamese Coffee Ice Cream with Boba”. I will share my feedback once I try. Thanks and keep sharing more recipes.
I love boba! will have to try this out.