Ingredients
Equipment
Method
Preparation Steps
- Dissolve the instant coffee granules in warm water, stirring until completely dissolved.
- Combine heavy cream, sugar, and kosher salt in a saucepan, heating gently until the sugar dissolves.
- Stir in the dissolved coffee mixture, then add another cup of heavy cream and milk, mixing thoroughly.
- Refrigerate the mixture for at least 4 hours or overnight.
- Crumble the sugar cones and measure out hot fudge and caramel sauces.
- Churn the chilled mixture in your ice cream maker for about 10 minutes, adding crumbled cones in the last minute.
- Layer in a container with half of the ice cream, drizzling hot fudge and caramel before repeating.
- Freeze for at least 4 hours until firm.
Nutrition
Notes
Serve with extra hot fudge, caramel, or crumbled sugar cones for an enhanced experience.
