Let’s whip up this incredibly simple and decadent no-churn ice cream:

1. Prepare Your Pan and Coffee Base:

• Place a 9-by-5-by-3-inch metal loaf pan or a similar 2-quart freezer-safe baking dish in the freezer to chill thoroughly.
• In a large mixing bowl, whisk together the ¾ cup of sweetened condensed milk, 2 tablespoons of instant espresso powder, 1 tablespoon of heavy cream, and a pinch of fine salt.
• Whisk vigorously until the espresso powder is dissolved and the mixture is smooth. The recipe notes that the espresso powder may still look slightly speckled, which is perfectly fine.

2. Whip the Heavy Cream:

• In a separate large bowl (preferably chilled, with chilled beaters), pour in the remaining 1 ½ cups of cold heavy cream.
• Using an electric mixer on medium-high speed, whip the cream until it holds stiff, firm peaks. This should take about 1-2 minutes. Firm peaks mean that when you lift the beaters out of the cream, the peak stands up straight without curling over.

3. Combine the Mixtures (Folding is Key!):

• Take about half a cup of the whipped cream and gently fold it into the condensed milk and coffee mixture using a rubber spatula. This step lightens the heavy coffee base, making it easier to incorporate into the rest of the whipped cream without deflating all the air.
• Now, pour the lightened coffee mixture into the large bowl with the remaining whipped cream.
• Gently fold everything together with the rubber spatula, using large, sweeping motions from the bottom up and over the top, until the mixture is just well blended and no white streaks of cream remain. Be careful not to stir or overmix, as this will knock the air out of the whipped cream and result in a denser, icier ice cream.

4. Create the Swirls:

• Dot the prepared ice cream mixture with spoonfuls of the ⅓ cup of dulce de leche.
• Sprinkle with all but a few teaspoons of the toffee bits.
• Using a rubber spatula or a knife, gently drag it through the mixture a few times to lightly swirl the dulce de leche and toffee bits into the ice cream base. Don’t overmix, or you’ll lose the distinct swirl pattern.

5. Assemble in Pan and Freeze:

• Remove the chilled loaf pan from the freezer.
• Spoon the ice cream mixture into the chilled loaf pan. Spread it into an even layer with your spatula.
• Dot the top with a bit more dulce de leche and sprinkle with the remaining toffee bits. Drag a spatula through the top one last time to lightly swirl the toppings.
• Cover the pan tightly with plastic wrap.
• Freeze until the ice cream is firm and scoopable, at least 6 hours, or preferably overnight for the best texture.

6. Serve:

• To serve, if the ice cream is very hard straight from the freezer, let it sit at room temperature for 5-10 minutes to soften slightly for easier scooping.
• Scoop into bowls or cones and enjoy!

Gentle folding and a good swirl are the secrets to a beautiful final product!