coffee ice cream | Dalgona coffee ice cream

Ingredients:

3 tbsp Nescafe Gold

3 tbsp sugar

3 tbsp hot water

✅ For a milder coffee flavor, you can use 2 tbsp Nescafe, 2 tbsp sugar, and 2 tbsp hot water.

200g whipped cream

✅ If you have leftover whipped cream in the freezer, feel free to use it!


✅ 1 pack (200g) breakfast cream

If you prefer, you can skip the whipped cream and use 2 packs (400g) of breakfast cream instead. In this case, use half a can (190g) of sweetened condensed milk.

You can adjust the sweetness according to your preference. If you use only breakfast cream, the ice cream will melt faster and have a looser texture.

✅ 130g sweetened condensed milk (approximately 1/3 cup)

You can adjust the quantity based on your taste and the bitterness of the Nescafe.

Sweetened condensed milk not only sweetens the ice cream but also prevents it from freezing too hard, giving it a creamy texture like storebought ice creams.

Instructions:

Prepare the Dalgona Coffee:

In a bowl, mix Nescafe, sugar, and hot water. Use an electric mixer and beat the mixture until it becomes light, airy, and fully whipped.

Whip the Cream:

Take the whipped cream out of the freezer and let it thaw slightly. Use an electric mixer to whip the cream until it forms stiff peaks. If using breakfast cream as well, add it now along with the sweetened condensed milk. Whip everything together until smooth and well combined.

Mix Dalgona Coffee with Cream:

Gently fold the whipped Dalgona coffee into the cream mixture using a spatula.

Be careful not to overmix, as you want to maintain the fluffy texture of the coffee.

Freeze:

Pour the mixture into a container and smooth the top. Cover and place it in the freezer for at least 8 hours or overnight for the best texture.

Tips:

For creamier texture: The addition of whipped cream creates a firmer and creamier texture, similar to storebought ice cream. If you skip the whipped cream and use only breakfast cream, the ice cream will be softer and melt quicker when served.

Don’t skip the sweetened condensed milk:

It’s crucial to achieve that perfect creamy consistency and prevent the ice cream from freezing too hard.