Lulu's Cuban Coffee Ice Cream

1 quart of Haagen-Dazs Vanilla Bean ice cream4 tablespoons instant coffee 3 tablespoons ground espresso (or dark roast, I like like Peet's french roast)

Place ice cream in refrigerator for an hour to soften so that it is a mushy consistency. Add ice cream, instant coffee, and espresso to large mixing bowl. Mix it up, taste it, it will be delicious. Put back in the freezer for a minimum of 2 hours.

I recently used this ice cream for my friend Sally's birthday cake, it was a huge hit!