1-First Step: Gather all ingredients and chill serving bowls or glasses in the freezer for 10 minutes. Soften the 2 cups of vanilla or coffee ice cream slightly at room temperature for easy scooping. This no churn ice cream base sets the stage for a non-melty sundae.

2-Second Step: Combine 2 tablespoons instant coffee, 2 tablespoons granulated sugar, and 2 tablespoons hot water in a medium bowl. Use a hand mixer on high speed or whisk vigorously for 5-10 minutes. Watch the mixture transform from dark liquid to pale, thick foam that holds stiff peaks. Test by lifting the beaters; peaks should stand straight. Add a pinch of salt if desired for depth.

3-Third Step: Scoop 1/2 cup ice cream per serving into chilled bowls. Create a slight well in the center to hold toppings. Work quickly to keep everything cold. For extra flair, layer with a drizzle of chocolate syrup now.

4-Fourth Step: Spoon or pipe generous dollops of the whipped coffee foam over the ice cream. Swirl for height and design. Shake whipped cream around the edges, then sprinkle crushed Oreos or nuts, colorful sprinkles, and place a maraschino cherry on top. Finish with more chocolate syrup zigzags.

5-Final Step: Serve immediately for the best texture contrast. The foam holds shape for 15-30 minutes if kept cool. Pair with a hot drink to cut the richness. Total time: 15 minutes active, no freezing required beyond store-bought ice cream.