Eric Kim’s No-Churn Ice Cream with Dalgona Butterscotch Sauce

Eric Kim’s no-churn vanilla ice cream pairs a simple whipped-cream base with a rich dalgona butterscotch sauce made with dark brown sugar and instant coffee. The sauce adds buttery caramel flavor and balancing bitterness. Make the full recipe, or spoon the sauce over store-bought vanilla ice cream for a shortcut. The post Eric Kim’s No-Churn Ice Cream with Dalgona Butterscotch Sauce appeared first…