1 serving
1 teaspoon of instant coffee
Whipped topping from the aresol can (optional)
Remove the vanilla ice cream from the freezer and allow it to soften slightly.
Place the softened ice cream into a blender and add the instant coffee.
Blend the ice cream and coffee together until the coffee granules are completely blended into the ice cream.
Pour the mixture into a tall glass and top with whip cream.
Add a spoon and a straw and serve.