Steps

• Preparing the coffee: Prepare two cups of espresso and let them cool completely. You can also use instant coffee dissolved in a little hot water.

  Whip the cream: In a large bowl, pour the heavy cream and whip with an electric mixer until you get a soft and fluffy consistency, but not too stiff.

  Combine the ingredients: Add the sweetened condensed milk to the whipped cream, stirring gently with a spatula or wooden spoon with movements from bottom to top so as not to deflate the cream.

• Incorporate the coffee: Pour the cooled coffee, powdered sugar, and vanilla extract (if using) into the cream and condensed milk mixture. Continue to mix gently until the ingredients are well combined and the mixture is homogeneous.

  Freezing: Transfer the mixture to a freeze-safe airtight container. Cover with a lid or plastic wrap and place in the freezer for at least 4-6 hours, or until the ice cream is well solidified.

  Churning (optional): If you want an even creamier texture, you can remove the ice cream from the freezer every 30 minutes during the first 2 hours of freezing and stir it vigorously with a fork to break up the ice crystals. This step is optional but recommended for a smoother ice cream.

  Serve: Before serving, let the ice cream sit at room temperature for 5-10 minutes to make it easier to scoop. Use an ice cream scoop to get perfect spheres and serve immediately. You can garnish with coffee beans, chocolate shavings, or a dusting of cocoa powder for an extra touch of flavor.

• Making coffee ice cream without an ice cream maker is really simple, and the result is surprisingly good. This recipe will allow you to enjoy creamy and flavorful ice cream, perfect for any occasion. Try it and surprise your friends and family with this homemade delight!