1 quart of Haagen-Dazs Vanilla Bean ice cream
4 tablespoons instant coffee
3 tablespoons ground espresso (or dark roast, I like like Peet’s french roast)
Place ice cream in refrigerator for an hour to soften so that it is a mushy consistency.
Add ice cream, instant coffee, and espresso to large mixing bowl.
Mix it up, taste it, it will be delicious.
Put back in the freezer for a minimum of 2 hours.
I recently used this ice cream for my friend Sally’s birthday cake, it was a huge hit!
Tags: coffee ice cream, espresso, Haagen-Dazs, instant coffee, Peet's coffee
