Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
2 tablespoons instant coffee powder
1 tablespoon coffee liqueur (optional)
1 teaspoon vanilla extract
Pinch of salt
Directions:
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, instant coffee powder, and pinch of salt.
Heat the mixture over medium heat, stirring constantly, until the sugar and coffee powder are dissolved and the mixture is warm, but not boiling.
Remove the saucepan from the heat and stir in the coffee liqueur (if using) and vanilla extract.
Allow the mixture to cool to room temperature.
Once cooled, pour the mixture into a container suitable for freezing, cover, and refrigerate for at least 2 hours or until well chilled.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to a freezer-safe container, cover, and freeze for at least 2 hours or until firm.
Serve the eggless coffee ice cream scoops in cones or bowls, and enjoy!