Dalgona Coffee Ice Cream

Dalgona coffee ice cream is based on the South Korean whipped coffee drink. It’s no churn, which makes it easy for anyone to make and enjoy.

Course: Dessert

Keyword: coffee, dalgona, easy dessert, espresso, espresso powder, heavy cream, homemade ice cream, ice cream, instant coffee, no-churn ice cream, sweetened condensed milk, vanilla

Ingredients

1 tablespoon instant coffee I used espresso
1 tablespoon sugar
1 tablespoon hot water
1 can sweetened condensed milk
1 tablespoon vanilla
1/8 teaspoon salt
2 cups heavy cream

Instructions

Combine the instant coffee, sugar and hot water in a mug, and using an electric beater or milk frother, beat until stiff peaks form in the coffee mixture.
In another bowl, combine the sweetened condensed milk, vanilla and salt, and stir until everything is mixed well. Fold in the coffee mixture.
In a freezer-safe mixing bowl, beat the cream until stiff peaks form, and fold in the coffee mixture.
Cover the mixture with plastic wrap, and freeze until the ice cream is solid.
Serve with your favorite toppings. (I used chocolate-covered espresso beans and a light sprinkling of the instant espresso powder.)