Having an ice cream love affair? You’re not the only one. I’ve always had an un-cone-ditional love for ice-cream that supersedes all other sweet treats. Whenever I return home from work, I would ensconce myself onto a couch and will have ice cream to keep me cone-pany.
After trying ice-cream from a plethora of brands, I realised that nothing could beat my home-made ice cream. This recipe is inspired by the ever-popular dalgona coffee that took the world by storm. Introducing the ultimate Dalgona-inspired Ice Cream recipe—decadent, smooth and most importantly effortlessly easy to make.
Ingredients
Dalgona Candy
- 3 tbsp of sugar
- 1/4 tsp of baking soda
Ice cream base
- 2 tbsp of coffee
- 3/4 cup of powdered sugar
- 2 tbsp of water
- 100ml of cream (heavy cream preferred)
- 1 cup of condensed milk (not pictured)
Tools
- Mixer
- Container
Recipe Preparation
Preparation time (dalgona candy): 5 minutes + 10 mins to cool Preparation time (ice cream base): 10 minutes + 8 hours in fridge
Feeds four
Dalgona Candy
- Grease a plate or surface with oil.
- Add sugar in a ladle or a small pot and cook it on medium-low heat for 3 minutes until it becomes liquid and semi-transparent.
- Avoid burning by stirring constantly with a chopstick while it melts and take it away from the heat anytime it starts to smoke. Lower the heat if necessary.
- Once it has turned into sugar syrup, add the baking soda in. Remove the pot off the heat after 4 seconds and stir thoroughly.
- Transfer the mixture onto the greased surface.
Ice Cream Base
- Add coffee, sugar, and water in a bowl. Using a hand mixer, whip on high speed until it is thick and creamy.
- In another bowl, add cream and beat until light and fluffy.
- Pour in condensed milk and continue beating until soft peaks form.
- Add your dalgona whipped coffee into the cream batter and fold gently until combined.
- Break the dalgona candy pieces and fold them into the batter gently.
- Pour the combined mixture into a container and pop them into the freezer for 8 hours.
Recipe (In Pictures)
Dalgona Candy
Step 1: Grease a plate or surface with oil.
Step 2: Add sugar in a ladle or a small pot and cook it on medium-low heat for 3 minutes until it becomes liquid and semi-transparent.
Step 3: Avoid burning by stirring constantly with a chopstick while it melts and take it away from the heat anytime it starts to smoke. Lower the heat if necessary.
Step 4: Once it has turned into sugar syrup, add the baking soda in. Remove the pot off the heat after 4 seconds and stir thoroughly.
Step 5: Transfer the mixture onto the greased surface.
Step 6: Add coffee, sugar and water in a bowl. Using a hand mixer, whip on high speed until it is thick and creamy.
Step 7: In another bowl, add cream and beat until light and fluffy.
Step 8: Add your dalgona whipped coffee into the cream batter and fold gently until combined.
Step 9: Pour in condensed milk and continue beating until soft peaks form.
Step 10: Add your dalgona whipped coffee into the cream batter and fold gently until combined.
Step 11: Break the dalgona candy pieces and fold them into the batter gently.
Step 12: Pour the combined mixture into a container and pop them into the freezer for 8 hours.
As I opened the container, short bursts of coffee aroma wafted to my nostrils. The Dalgona-inspired Ice Cream features deep coffee flavour with tiny bursts of old-school honeycomb sugar candy.
A coffee lover’s dream come true, the candy takes after the taste of toffee, with a mellow sweetness and a slightly bitter aftertaste. Also known as ppopgi, a popular Korean street snack in the 1970s and 1980s, this honeycomb candy is the absolute answer to satisfying your sweet tooth.
Decadent, rich and creamy, this ice cream is everything your morning iced coffee should be. Be sure not to have too much of them at once as this coffee-fueled ice cream might keep you up all night!
Since you’ve mastered the classic dalgona coffee, why not put your own personal spin on the drink and try out this recipe?
Expected Damage: S$4 – S$5 per portion (feeds 3 to 4 pax)
