Rich, velvety, and no ice cream machine required.

Ingredients

• TCC Coffee: 2–3 tbsp (adjust based on desired intensity)

• Sweetened Condensed Milk: 1 can (14 oz)

• Heavy Whipping Cream: 2 cups (must be very cold)

• Optional Toppings: Chocolate chips, caramel syrup, amaretto cookies, or crushed biscuits.

Instructions

1. Prep the Coffee Base In a small bowl, combine the TCC coffee with the sweetened condensed milk. Whisk until the coffee is fully incorporated and the mixture is smooth. Place this in the refrigerator to chill while you work on the cream.

2. Whip the Cream In a large chilled bowl, pour in the heavy whipping cream. Using a hand mixer on medium-high speed, beat the cream until stiff peaks form.

   Tip: "Stiff peaks" means when you lift the beaters, the cream stands straight up without drooping.

3. Fold and Combine Remove the coffee mixture from the fridge. Gently whisk it into the whipped cream. Continue whisking until just combined and the color is uniform.

   Be careful not to over-mix, or you’ll lose the airy texture!

4. Set the Mold Pour the mixture into a chilled loaf pan and smooth the top with a spatula. Cover the surface tightly with plastic wrap to prevent ice crystals from forming.

5. The Deep Freeze Freeze for at least 6 hours, though letting it sit overnight yields the best, most scoopable texture.

Serving Suggestions

To get those picture-perfect rounds, dip your ice cream scoop in hot water before diving in. Elevate the bowl by adding:

• A drizzle of caramel syrup.

• A handful of dark chocolate chips.

• Crumbled amaretto cookies for a sophisticated crunch.