In a small mixing bowl, combine the vanilla wafers and coffee. Set aside and let sit for a few minutes until the coffee is absorbed.
n a large mixing bowl, beat together the heavy cream, milk, and pudding mix.
Fold in the thawed whipped topping.
In a freezer safe 2 quart (64 oz) container, add ? of the ice cream base. Then spoon in half of the vanilla wafer/coffee mixture. Repeat this once again, ending with a final layer of ice cream base on top.
Place a lid on the container, and freeze for at least 3 hours and up to overnight. Allow the ice cream to sit out at room temperature for at least 15-20 minutes before serving.Scoop and enjoy!
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.