No-churn coffee ice cream

Coffee ice cream relies on a bold coffee flavor, so first brew 60 ml of strong espresso and let it cool completely. If you don't have an espresso machine, dissolve 2 tablespoons of instant coffee in 2 tablespoons of hot water and cool it as well.

Stir the cooled coffee into the sweetened condensed milk. Mix the milk and coffee thoroughly until you get a smooth brown mixture with no lumps.

Whip the chilled heavy cream in a bowl with a hand mixer until stiff peaks form. The cream has to hold its shape, otherwise the ice cream will lose its airy texture.

Fold one third of the whipped cream into the coffee mixture to loosen it. Add the rest of the cream in batches and fold it in gently with a spatula from the bottom up so it stays airy.

Pour the finished mixture into a pre-chilled container and level the surface. Cover the container and place it in the freezer for at least 6 hours, ideally overnight, until the ice cream sets firmly.

Before serving, let the ice cream soften at room temperature for 5 minutes so it scoops easily. Scoop with a spoon dipped in warm water and serve right away.