Brew the coffee and chill it in the refrigerator.

Meanwhile, whip the heavy cream, then gently fold in the sweetened condensed milk and finally the cooled coffee. Mix carefully to keep the mixture light and airy.

Fill silicone molds with the mixture and freeze for at least 5 hours.

Unmold onto a small plate and let thaw in the refrigerator for 30 minutes before serving.

Garnish with a dusting of unsweetened cocoa powder or, for a richer touch, drizzle with dark chocolate melted with a few tablespoons of coffee.