|1 tbsp||instant coffee|
|1 tbsp||coffee liqueur|
|1 tsp||vanilla extract|
|1/2 tin||condensed milk|
Whip the cream to soft peaks, add the vanilla extract and the condensed milk. Stir to combine. Remove a third of the mixture and set aside.
Mix the instant coffee and coffee liqueur together, stir to dissolve.
Add the coffee mixture in the the remaining two thirds of the mixture and stir to combine.
Pour the coffee mixture into a freezer safe container, followed by the vanilla mixture. Run a knife through to mixture to create swirls in the mixture.
Serve a scoop or two in a glass with a shot of hot espresso poured on top of the ice cream.