Dalgona ice cream

Dalgona ice cream

Total: 3 hr 20 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / people: 164 kcal
, Fat: 13 g
, Carbohydrate: 8 g
, Protein: 3 g

The speciality "Dalgona coffee" is on everyone's lips right now. I'm a huge fan of coffee – I can't function without it! So, naturally, I had to come up with a Dalgona recipe of my own. However, as there are already so many recipes out there for regular Dalgona coffee, I turned mine into a delicious coffee ice cream – and believe me, it's heavenly!


6 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Egg whites

2 fresh egg whites
1 pinch salt
1 tbsp sugar

Coffee mixture

1 ½ tbsp instant coffee
1 ½ tbsp water, hot
2 tbsp sugar
2 fresh egg yolks
2 dl full cream, beaten until stiff

To decorate

1 tsp instant coffee
1 tsp sugar
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Shallow baking dish (approx. 2 l)

How it's done

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Egg whites

Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy.

Coffee mixture

Mix the coffee powder and hot water in a bowl, leave to cool. Add the sugar and egg yolks. Using the whisk attachment on a mixer, beat for approx. 5 mins. until the mixture is light and frothy. Carefully fold the egg whites and whipped cream into the coffee mixture, transfer to the tin.

To decorate

Sprinkle the coffee powder and sugar on top of the mixture. Cover and freeze the ice cream for approx. 3 hrs.

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