homemade coffee ice cream with espresso granules mixed in.
whipped heavy cream until stiff peaks. carefully folded in a mixture of chilled espresso, vanilla, bit of salt, and a can of condensed milk. poured into a loaf pan, covered, and froze overnight.
the mummy:
the unwrapping:
the scoop:
the dessert:
no ice cream maker needed.
babyaries:
Omg I love coffee icecream!
userpoets:
@babyaries here's the exact measurements, would love to see anyone else's attempts too.///2 tbsp instant espresso/Quarter cup hot water/1 can sweetened condensed milk/1 tsp vanilla/Pinch of salt//Whisk the espresso and water until the granules are all dissolved. Add the rest and whisk until fully incorporated. Put in the refrig to chill.//2 cups heavy cream - whip until stiff peaks. GENTLY fold in with the espresso mixture until fully incorporated, pour into a loaf pan (or whatever will work), cover, and freeze for at least six hours.