Make it (sugar free) Dalgona coffee... but better! Everything you love about a classic Italian Affogato, but with a deliciously sweet, whipped coffee recipe that can be made sugar free, keto and low carb and dairy free too if desired! Have your Dalgona coffee ice cream and eat it too!
Course Desserts
Cuisine American
Keyword Keto Dalgona affogato
Prep Time 20 minutesminutes
Additional Time 1 hourhour
Total Time 1 hourhour20 minutesminutes
Servings 8
Calories 253kcal
Author Bon Appeteach
Ingredients
For the Keto Ice Cream:
8oz.Heavy Cream
8oz.Mascarpone
1/2-3/4cupLow Carb Powdered SweetenerI prefer less
1tsp.Vanilla
1/2tspSalt
1tsp.Vodkaoptional
For the Keto Dalgona:
4tbsp.Instant Coffee
4tbsp.Low Carb Sweetener
4tbsp.Boiling Water
pinchof salt
Instructions
If making your own keto no churn vanilla ice cream:
Start by whipping the heavy cream until stiff peaks form, then mix in the mascarpone, low carb powdered sweetener, vanilla, salt, and optional vodka (helps with ice crystals). Mix until combined, light, and fluffy. Line a bread pan with parchment or plastic wrap and place an even layer of the mixture into the pan and freeze. Mix it every 15-20 minutes until desired consistency (should take about an hour to firm up enough). If freezing over night, wrap tightly in plastic wrap and let it sit out for 10-20 minutes before serving.
For the keto dalgona:
With a stand mixer or hand mixer combine the ingredients at once and whip it with a hand mixer or whisk attachment on a stand mixer until it thickens and creates a peak. The consistency is similar to a meringue and is somewhat sticky and thicker (it takes about 5 minutes or so to get to a nice consistency).
To make the dalgona affogato:
Place a scoop of ice cream into a glass, pipe or scoop the dalgona over the top and garnish with a little extra instant coffee if desired and dig in!