Vietnamese Coffee and Coconut Ice Cream Sandwich
By OcadoLife
Published on 20 May 2025
Inspired by vibrant Viet-Tex cooking, Thuy Diem Pham – chef and author of Vietnamese Made Easy: Simple, Modern Recipes For Every Day – has taken a sweet Texan favourite and given it a Southeast Asian spin. Tuck into a Vietnamese Coffee and Coconut Ice Cream Sandwich for a taste of Dallas and the Mekong Delta in one luscious bite. Be sure to allow at least 6 hrs for freezing.Time and servings
42 minsTotal time
8Servings
30 minsPrep time
12 minsCooking time
Ingredients
- 300ml double cream
- 200g condensed milk
- 20g instant espresso powder
- 2 tbsp grated fresh coconut (optional)
- 1 tbsp crushed salted peanuts
- 100g desiccated coconut, plus extra for rolling (optional)
- 100g plain flour
- 100g golden caster sugar
- ½ tsp baking powder
- 85g salted butter, melted
- 1 egg (approx. 40-50g), beaten
- 1 tsp cocoa powder, for dusting (optional)
Method
Step 1
To make the ice cream, whisk the double cream, condensed milk and espresso powder in a mixing bowl until soft peaks form. Pour into an airtight container and scatter over the fresh coconut (if using) and peanuts; freeze for at least 6 hrs or overnight.Step 2
To make the biscuits, preheat the oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper. In a large bowl, combine the desiccated coconut, flour, sugar and baking powder. Stir in the melted butter and egg until combined.Step 3
Divide and roll the biscuit mixture into 16 balls of equal size. Arrange on the prepared tray and flatten slightly with your palm into small rounds, around 4 cm in diameter. Bake for 8-10 mins or until golden. Leave to cool completely.Step 4
To assemble the sandwiches, place a scoop of ice cream between 2 biscuits. Roll the edges in desiccated coconut and dust with cocoa powder, if you like, then serve immediately. The sandwiches can be frozen whole for up to 1 month.