Instant espresso powder and sugar are all you need to make this easy whipped coffee ice cream. Inspired by Dalgona coffee, a mix of coffee and sugar that’s been whipped to soft peaks, this ice cream has quite a strong coffee flavour, so serve it topped with some whipped cream, or in a glass with cold milk as an iced coffee.
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Yields:
8 serving(s)
Prep Time:
10 mins
Total Time:
10 mins
Ingredients
15g
instant espresso powder, or strong instant coffee granules
50g
light soft brown sugar
FOR THE TOPPING, OPTIONAL
Whipped double cream, or plant-based cream
Instant espresso powder or cocoa powder, to dust
Directions
Step 1In a large heatproof bowl, using a handheld electric whisk, whisk espresso powder, sugar and 110ml just-boiled water from a kettle until voluminous and lighter in colour.
Step 2Transfer to a freezer-safe container, cover and freeze for at least 6hr (up to 1 week) until frozen solid.
The ice cream will last up to 1 week stored in an airtight container in the freezer.
Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
