Have you seen the reels of a tablespoon of instant coffee, a tablespoon of sugar and 1 tablespoon of water and they whip it until it is light and creamy like mousse (it’s pretty incredible)? That is Dalgona from Macau, a topping they put on steamed milk. Then, I saw a guy on an Instagram Reel make ice cream from whipped Carnation Evaporated Milk following a recipe from the 1940’s so I figured why not try it with the famous Dolgona Whipped Coffee. We have friends coming for brunch and they are coffee aficionados so I thought the Dalgona Ice Cream might be a nice change for them. The whipped Carnation Evaporated Milk is much lighter than regular ice cream, it’s more like a frozen mousse. I tried it with Erythritol and unfortunately, it never really dissolved so the ice cream was grainy, definitely not the texture I was looking for. As with Dalgona, it is quite coffee-forward so if you’re not in love with coffee flavour, this recipe is not for you.
Dalgona Ice Cream
A Kitcheninspirations original recipe
Makes about 2.5 litres Ice Cream
Ingredients:
- 20 g instant espresso coffee
- 60 g sugar (more if you prefer a sweeter coffee)
- 30 g hot water
- 250 mL Carnation Evaporated Milk
Directions:
- Combine the instant coffee, sugar and hot water in a small bowl and whip until pale in colour and thickened to stand on its own, similar to whipped cream. Set aside.
- In the small bowl (2.8 litres or 3 quart) of your KitchenAid stand mixer add the Carnation Evaporated Milk and beat until thickened like whipped cream. Add the thickened coffee cream you prepared in step 1. Beat until entirely incorporated and thickened.
- Pour into a freezer-proof container with a tightly sealing lid, even out the mousse with an offset spatula and seal the lid on tightly. Freeze for 12 hours or until frozen like ice cream.
- Serve by scooping out spheres of the frozen Dalgona. Serve immediately.
Good idea to have this for brunch rather than dinner because of the caffeine. Didn’t know the mix of instant coffee, sugar, and water could be whipped like whipped cream.
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I love how you experiment on recipes, especially when you are serving guests. This sounds like a real winner.
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I certainly know Dalgona coffee, but I’ve never made it nor even tried. But I’m a huge fan of coffee-infused desserts, so this is calling my name. Looks so delicious, too!
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I’ll have to give this a try.
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Oh, believe me, I’m fine with coffee forward! I often think that coffee ice cream would be an excellent garnish for certain desserts, but it’s nearly impossible to find at the places I buy groceries. I would love to make my own. I went through a dalgona phase, so I’m completely familiar with it, and have some instant espresso in the cupboard right now!
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When my oldest heard of Dalgona coffee, I made him a cup. I have a feeling he’d love this ice cream just as much!!! YUM!!
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That’s such a clever idea Eva!! I definitely want to try it-it’s getting very hot here so I need ways to cool down and perk up!
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yummmms! for step 2, can i use hand mixer with whisk attachments?
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Yes, it just takes a long time to get the air into it so I suggested the stand mixer. Thank you for visiting my blog.
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Wow! I’m going to love this! Thanks.
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Looks simple, delicious, and elegant in that pretty dish. I would love this.
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I don’t drink coffee, but do enjoy using it in my baking, steak and desserts. The ice cream looks so inviting.
angiesrecipes
http://angiesrecipes.blogspot.com
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