No-churn coffee ice cream with Frangelico

Whip the heavy cream in a large bowl until it just starts to thicken.

Dilute the instant coffee in a bit of water.

Add the coffee, a touch of vanilla, a pinch of salt and a shot of Frangelico if using; whisk until thickened quite a bit.

Add the sweetened condensed milk and incorporate.

Divide between two ice cream molds without overfilling so the lids fit, and freeze several hours, best overnight.

Let it come to room temperature a little before scooping.