|1½ tbsp||instant espresso powder|
|250 ml||heavy cream|
|175 ml||sweetened condensed milk|
Mix the instant espresso powder with equal parts boiling water, stir to combine, and set aside to cool.
Meanwhile, beat the cream with a hand mixer until thick. Stir in the cooled coffee, sweetened condensed milk, and a pinch of salt and transfer to a plastic wrap-lined loaf pan. Cover with plastic wrap and freeze for at least 4 hrs. Take out approx. 20 min. before scooping and serving. Enjoy!