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This refreshing Vietnamese Iced Coffee Granita is a delicious pick-me-up on a hot summer day!
Today’s recipe is for all of the coffee lovers in the crowd…and let me say, you in for a real treat! This Vietnamese Iced Coffee Granita is rich, sweet, frosty and delicious!
Vietnamese iced coffee (also known as ca phe sua da) is made with a Vietnamese-grown dark roast coffee that is individually brewed with a small metal French drip-like filter called a phin. The slow-brewed coffee goes right into a cup with sweetened condensed milk in the bottom, then poured over a glass of ice.
I first had Vietnamese iced coffee a couple of years ago during a weekend visit to New York City, and the cold, dark, rich (and very strong) coffee together with the sweetened condensed milk was an incredible pairing! The Vietnamese coffee itself has a distinctively chocolate undertone, and combining the rich mocha flavor with the sweet condensed milk was out of this world!
Fast forward to this summer, and we decided to try making it at home – but in the form of a Vietnamese Iced Coffee Granita.
What is a granita?
A granita is a Sicilian semi-frozen dessert, typically made from sugar, water and various flavorings. I’ve made a granita before, and that recipe also used sweetened condensed milk which gave that easy, frosty dessert an almost creamy texture – although still icy as intended.
We ordered a can of Trung Nguyen Vietnamese Coffee and brewed up a pot of that delicious, chocolatey, dark roast coffee (brewing individual cups in a phin – which you find here – didn’t seem very practical so we took a short cut). We combined the coffee with a can of sweetened condensed milk, then froze it in a flat dish – scraping the mixture with a fork as our Vietnamese Iced Coffee Granita started to harden.
The results? A frosty and refreshing dessert that is one of our new favorites. We served our Vietnamese Iced Coffee Granita with additional sweetened condensed milk drizzled over the top. Enjoy!
You may enjoy these other coffee recipes:
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6 cups water, for brewing coffee (this filled our 12-cup coffee maker carafe up to the 10-cup mark)
2 14-ounce cans sweetened condensed milk, divided
Brew a strong pot of coffee according to your coffee maker’s instructions, using 6 cups water and ¾ cup of Vietnamese coffee. (You’ll need a 12-cup coffee maker.)
Pour brewed coffee into a pitcher and stir in 1 can sweetened condensed milk. Stir to combine.
Pour the coffee mixture into a flat baking dish (8×8-inches or 9X9-inches). Place in the freezer.
After 90 minutes, scrape the coffee mixture in the dish with a fork, shaving the ice mixture. (The coffee mixture will probably be more like slush at this point.) Freeze for an hour and repeat, shaving the icy mixture with a fork. Repeat every hour, for another 2 to 3 hours until the dish is completely frozen.
Spoon or scoop into bowls and serve immediately with a drizzle of more sweetened condensed milk over it. (If the granita is very hard, let it sit out at room temperate for a few minutes until it starts to soften up a bit.)
Store any leftover granita in the freezer, scraping again before serving.
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