In a large plastic tub or Tupperware, pour all-purpose cream and use a whisk (a beater does the trick, too) in circular motions until consistency becomes less watery.

Gradually add sachets of sugar as you mix.

In a very small amount of hot water, pour coffee powder and mix. Add this to your mixture once you’ve properly incorporated the sugar.

Finally, add three drops vanilla extract.

Once the mixture has a more creamy (not watery) consistency (this is usually achieved after 20 minutes of mixing), place ice cream in freezer.

Remove ice cream after two hours or once the mixture feels like soft ice cream. This is a good time to mix in the crushed nuts, as they will no longer sink to the bottom.

Return ice cream to freezer, and let sit for four more hours.