1-First, start by whipping the 2 cups of chilled heavy whipping cream until stiff peaks form. This creates the airy base that makes the ice cream so light and smooth.

2-In a separate bowl, whisk together the entire 14 oz can of sweetened condensed milk, 2 tablespoons of espresso powder, and ½ teaspoon of vanilla extract.

3-Next, fold half of the whipped cream into the milk mixture until it’s well combined, then gently fold in the remaining whipped cream to keep the texture fluffy.

4-Pour the mixture into a freezer-safe container like a loaf pan, smooth the top, and cover it tightly. Freeze for at least 6 hours, preferably overnight, to achieve the best consistency.

5-If you’re adding mix-ins, stir in items like ¾ cup of toffee bits or roasted nuts before freezing, and for a fudge swirl, dollop ¼ cup of chocolate sauce throughout and swirl it with a knife.