Adapted and simplified from Celebrating Sweets. I use a whole carton of whipping cream (about 2 cups) and a whole can of condensed milk. I increased espresso powder (Nescafe Gold Espresso Original). This recipe is a no-churn, no-cook and you don’t need an ice cream maker. To serve, make it stand at room temperature for a few minutes until it’s softer. It’s delicious!

473 mL carton whipping cream
300 mL (14 oz) can sweetened condensed milk
3 tbsp instant espresso powder

Using hand mixer or stand mixer with whisk attachment, whisk the whipping cream until stiff peaks form. Add condensed milk and espresso powder until combined.

Transfer the ice cream mixture to a freezer-safe container(s). Tightly cover until frozen, at least 6 hours, or overnight.

Makes about 10 servings.