Italian-style coffee-flavored gelato. True gelato does not contain eggs and it will melt fairly quickly when removed from the cold. On the plus side, it's far lower in cholesterol than ice cream. It is recommended to eat when ready, but you can store for up to 3 days in an airtight container in the freezer.
For a thicker gelato, use heavy whipping cream instead of light cream. For a lower fat gelato, use whole milk instead of the cream, for a total of 3 cups milk.
You can also use instant coffee, just make sure you properly get 1 cup.
If you do not have an ice cream maker, place it in the freezer occasionally stirring well.