A fun and indulgent frozen treat that combines creamy vanilla ice cream, crisp cookies, and a cloud-like whipped coffee topping. These Dalgona ice cream sandwiches are easy to make, visually impressive, and perfect for hot days or casual gatherings.

Why You’ll Love This Recipe

This recipe brings together contrasting textures and flavors in the best way. The bitterness of whipped coffee balances the sweetness of ice cream, while the cookies add a satisfying crunch. You don’t need any special equipment, the prep is quick, and the result feels like a café-style dessert made at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the whipped coffee (Dalgona):

2 tablespoons instant coffee
2 tablespoons granulated sugar
2 tablespoons hot water

For the ice cream sandwiches:

1 pint (about 475 ml) vanilla ice cream, softened
12 to 16 cookies or biscuits (chocolate chip, graham crackers, or similar)

Optional garnish:

2 tablespoons chocolate syrup
1 teaspoon cocoa powder
1 tablespoon crushed coffee beans

Directions

In a medium bowl, combine the instant coffee, sugar, and hot water.
Whisk vigorously by hand or use a hand mixer for 2 to 4 minutes until the mixture becomes thick, pale, and forms stiff peaks.
Let the vanilla ice cream sit at room temperature for 5 to 10 minutes until soft enough to scoop easily.
Place a scoop of softened ice cream onto the flat side of one cookie and spread it evenly.
Top with another cookie and gently press to form a sandwich.
Spoon or pipe the whipped coffee onto the top of each sandwich, smoothing or swirling as desired.
Arrange the sandwiches on a tray and freeze for at least 30 minutes until firm.
Serve chilled, adding chocolate syrup or a light dusting of cocoa powder if desired.

Servings and timing

Servings: 6 to 8 ice cream sandwiches
Prep time: 15 minutes
Freezing time: 30 minutes
Total time: about 45 minutes

Variations

Use chocolate or coffee-flavored ice cream for a stronger coffee profile.
Roll the sides of the sandwiches in mini chocolate chips or crushed biscuits before freezing.
Replace vanilla cookies with chocolate cookies for a richer dessert.
Add a pinch of cinnamon or cardamom to the whipped coffee for a warm spice note.

Storage/Reheating

Store the assembled ice cream sandwiches in an airtight container in the freezer for up to 1 week. For best texture, let them sit at room temperature for 2 to 3 minutes before serving. Reheating is not recommended.

FAQs

Can I make the whipped coffee in advance?

Yes, you can prepare it a few hours ahead and store it covered in the refrigerator, then re-whisk briefly before using.

What type of instant coffee works best?

Any regular instant coffee works well; finer granules whip faster and smoother.

Can I use less sugar in the whipped coffee?

Reducing sugar will affect the ability to whip properly, so it’s best to keep the ratio the same.

Do I need an electric mixer?

No, hand whisking works, but it will take a bit more effort and time.

Can I use homemade cookies?

Yes, just make sure they are firm enough to hold the ice cream without breaking.

How long do these need to freeze before serving?

At least 30 minutes is ideal to firm them up, but longer freezing is fine.

Can I skip the whipped coffee topping?

Yes, the sandwiches are still delicious with just cookies and ice cream.

Will the whipped coffee freeze solid?

It firms up but remains slightly creamy rather than rock hard.

Are these suitable for kids?

Yes, but keep in mind they do contain coffee, which has caffeine.

Can I make mini versions?

Absolutely, use smaller cookies and less ice cream for bite-sized treats.

Conclusion

Whipped Coffee (Dalgona) Ice Cream Sandwiches are a simple yet impressive dessert that combines café-inspired flavors with an easy homemade approach. Whether you’re serving guests or treating yourself, this recipe delivers a refreshing and satisfying sweet experience with minimal effort.