Frozen Whipped Coffee
Make a batch of this frozen whipped coffee once and enjoy creamy, dreamy coffee mornings all week. Just whip instant coffee and sugar into stiff peaks, freeze, and scoop into cold milk.
Equipment
- Hand Mixer
- Large Mixing Bowl
- Freezer-Safe Container
Ingredients
- 25 g instant coffee (about 3 tablespoons)
- 1 cup white sugar or Lakanto monkfruit sweetener
- 1/2 cup hot water (not boiling)
Instructions
- Combine instant coffee, sugar (or monkfruit), and hot water in a large bowl. Whip with a hand mixer on low speed then gradually increase to high. Whip until stiff peaks form, about 4 minutes. The mixture should be pale brown and thick, holding its shape when you lift the beaters.
- Scoop the whipped mixture into a freezer-safe container. Use a spatula to get every last bit. Smooth the top gently so it freezes evenly.
- Seal the container and freeze for at least 8 hours or overnight. The mixture will be solid but scoopable, like a firm frozen mousse.
- Let the container sit at room temperature for 2 minutes before scooping. Drop 2-3 tablespoons of frozen whipped coffee into a glass of cold milk, iced almond or oat milk, or blend into a frozen latte. Enjoy!
Notes
Use a dry scoop to avoid ice crystals. Store in an airtight container in the freezer for up to 3 months. For a lower sugar version, use monkfruit sweetener — it whips slightly softer but works beautifully. Scale the serving to your caffeine tolerance: 1 tablespoon has about half the caffeine of an espresso shot.