INGREDIENTS:
2 tablespoons instant coffee
2 tablespoons water
2 cups whipping cream
1 can condensed milk 397 gr.

Method of Preparation:
1 – Beat the very cold cream until it looks very thick and forms peaks.
2 – Mix the instant coffee with the water until there are no lumps.
3 – Add to a large bowl along with the condensed milk. Mix well.
4 – Add ¼ of the whipped cream and mix very well with the whisk. Add ¼ more of the cream and if the mixture feels light then incorporate with the miserable, if you struggle to incorporate the mixture with the balloon.
5 – Gently incorporate the remaining cream, making it enveloping with a miserable or spatula. Do it in parts to make it easier.
6 – Empty in a mold or container.
7 – Freeze for 8 to 10 hours or overnight.
8 – Store in a container with a lid or something that can be covered in the freezer to make it last longer.