No Churn Dalgona Coffee Ice Cream

I’m all for this latest whipped coffee trend, especially after I came up with this No Churn Dalgona Coffee Ice Cream. It’s smooth, creamy, with a touch of that deep coffee bean flavor that really pulls you in.

I can’t say that I really have gone off the deep end with this whole dalgona whipped coffee thing. I tried it, it was good, but, you know, I’m not switching all my coffee drinking to that. But this ice cream is another discussion.

So much better than vanilla ice cream, let me tell you.

And when you mix that thick creamy coffee experience with the cool and refreshing ice cream, it’s mind blowingly yummy. I just want more.

Too bad you can’t eat ice cream for dinner. Or can you?

I might have to consult the adulting rulebook about that. Just sayin’.

Seriously, this No Churn Dalgona Coffee Ice Cream is just about the most fantastic treat I’ve had lately and the fact that I can make it at home in just a few minutes makes me a little giddy.

So, grab you a bowl and get your hand mixer ready because this ice cream is about to be all yours.

And if you don’t have time to make it right this second, just do yourself a favor and pin this to your favorite easy desserts board on Pinterest, that way you can find it again fast when you’re all set to go.

Ready to give this No Churn Dalgona Coffee Ice Cream a try? Here’s the recipe!

Ingredients:

• 1 1/2 tablespoons of instant coffee powder
• 2 tablespoons of room temperature water
• 3 tablespoons of sugar
• 2 cups of heavy whipping cream
• 14 ounces (one can) of sweetened condensed milk
• 2 teaspoons of vanilla extract
• a pinch of salt

No Churn Dalgona Coffee Ice Cream Directions:

Add the instant coffee, sugar and water to a bowl and whip with a hand mixer until the mixture turns a light brown/tan color and forms stiff peaks (about ten minutes of fast whipping to get you past soft peaks and into stiff ones).  

Now, note, normally, you’d want to combine your instant coffee with sugar and hot water or hot milk. But the deal is, that’s for hot whipped coffee. Not ice cream. So run with room temp water this time.

In a separate bowl, whip the heavy cream until it forms stiff peaks when you lift the beaters.

Fold the salt, vanilla extract, sweetened condensed milk and whipped coffee in until just combined.

You can add in some pecans or mix-ins of your choice at this point, but don’t over stir or the cream will separate.

Pour the mixture into a freezer safe dish (3 cup rectangle Pyrex Tupperware containers are perfect). 

Freeze for at least eight hours before serving.

And then it’s time for a drizzle of chocolate and some bits of pecan, if you’re into that. Which I am. All the way. There’s just something perfect about a soft, squishy pecan on top of ice cream.

It’s so good, I think I need to go have another bowl. Or two. Ha!

Do you have a favorite ice cream recipe? I’m loading up my summer desserts with new options and ideas! And I would love to hear what your favorite ice cream recipes are!

Check out some of our other favorite recipes here! Or check out some of my dessert inspirations on Pinterest!