Frozen Whipped Coffee

Like the 2020 Dalgona trend… but better.

Remember when we were all aggressively whisking coffee in our kitchens? The Dalgona era had us in a chokehold — and honestly, it deserved it.

But this? This is the glow-up.

Frozen Whipped Coffee takes that fluffy, sweet, cloud-like texture and turns it into something scoopable, icy, and perfect for warmer days. It’s bold, sweet, airy, and melts beautifully into milk for the dreamiest iced coffee moment.

Minimal effort. Maximum payoff.

Ingredients

• 25 g instant coffee

• 1 cup white sugar
  (I used Lakanto monkfruit sweetener)

• ½ cup hot water

That’s it. Three ingredients. No fancy tools required (though a hand mixer makes life easier).

How to Make It

1. Whip It

In a large bowl, combine the instant coffee, sugar (or monkfruit), and hot water.

Using a hand mixer (or stand mixer), whip for about 5 minutes, until thick, fluffy, and pale brown. It should form stiff peaks — think glossy coffee marshmallow.

2. Freeze

Transfer the whipped mixture into a freezer-safe container.

Smooth the top, seal, and place in the freezer overnight.

3. Scoop & Serve

The next day, scoop it straight from the freezer and add it to:

• Cold milk

• Iced almond or oat milk

• Blended into a frozen latte

• Or even spooned over vanilla ice cream

It melts into the milk slowly, creating that layered café effect without any extra work.

Why It’s Better Than Regular Dalgona

• You don’t have to whip it every single time

• It lasts in the freezer

• It’s thicker, colder, and more dessert-like

• Perfect for summer iced drinks

It’s nostalgic, but upgraded. Trendy, but practical. Sweet, bold, and wildly satisfying.

If you try this Frozen Whipped Coffee, tag @whatrobineats — I need to see your scoop-and-stir moment

Frozen Whipped Coffee

A frozen twist on the viral Dalgona coffee made by whipping instant coffee, sweetener, and hot water, then freezing overnight. Scoop into cold milk for an easy, creamy iced coffee that melts perfectly with every stir.

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Servings 4 servings of whipped coffee

Ingredients

  

1x2x3x

• 25 g instant coffee
• 1 cup white sugar OR use Lakanto monkfruit for sugar free
• 1/2 cup hot water

Instructions

 

• Whip It

  In a large bowl, combine the instant coffee, sugar (or monkfruit), and hot water.

  Using a hand mixer (or stand mixer), whip for about 5 minutes, until thick, fluffy, and pale brown. It should form stiff peaks — think glossy coffee marshmallow.
• Transfer the whipped mixture into a freezer-safe container.

  Smooth the top, seal, and place in the freezer overnight.
• The next day, scoop it straight from the freezer and add it to:

  Cold milk

  Iced almond or oat milk

  Blended into a frozen latte

  Or even spooned over vanilla ice cream

  It melts into the milk slowly, creating that layered café effect without any extra work.

Tried this recipe?Let us know how it was!