Mocha Vietnamese-Style Lollies

Mocha Vietnamese-Style Lollies in a pink dish.
Prep Time: 
20 mins prep time + 4 hours freeze time
Number of Servings: 
makes 8
Recipe Source: 
From Jude’s Ice Cream & Desserts by Chow and Alex Mezger with Georgina Fuggle ($19.99, Kyle Books, 2019), Photo Credit: Yuki Sugiura


  • 1 34 oz dark chocolate (minimum 70 percent cocoa solids)
  • 12 pt hot, strong coffee
  • 4 oz condensed milk
  • 8 ice-lolly (ice pop) molds and sticks


  1. Using the fine side of a box grater, grate chocolate into a bowl and pour over hot coffee. Stir until melted and add condensed milk. Mix until color is an even
  2. milky brown, and then pour into molds.
  3. Put molds in freezer for an hour or so before poking an ice-lolly stick into each mold. Continue to freeze for a further 3 hours or, preferably, overnight until solid.
  4. Remove lollies from freezer, dip molds briefly in hot water, and then gently pull lollies out of molds and serve straight away.


Order a coffee in Vietnam, and you’ll find a generous spoonful of condensed milk sitting at the bottom of your glass. It ups the indulgence factor and lends a creamy texture. This recipe has taken that idea and turned it into a grown-up lolly. Enjoy these treats on a long, lazy summer afternoon, or serve as an informal dessert that will get everyone talking.

Nutrition Info: 
Per serving (1 ice lolly): 83 Calories, 2 g Protein, 11 g Carbohydrates, 1 g Fiber, 4 g Total fat (2 g sat), 20 mg Sodium, Phosphorus