3-ingredient no-churn coffee ice cream

Step 1/ 2

• ¾ tbsp instant espresso powder
• water

• small bowl

Mix the instant espresso powder with equal parts boiling water, stir to combine, and set aside to cool.

Step 2/ 2

• 125 ml heavy cream
• 87½ ml sweetened condensed milk
• salt

• plastic wrap
• bowl
• ice cream scoop
• loaf pan
• hand mixer with beaters
• rubber spatula

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!

Enjoy your meal!