Dissolve the coffee:
Heat the water (3 tbsp) slightly to dissolve the 3 teaspoons of instant coffee. You can use any brand you like.

Mix with condensed milk:
Weigh the sweetened condensed milk and pour it into a mixing bowl. Add the dissolved coffee and beat the mixture until it turns into a smooth, creamy texture.

Whip the cream:
While the coffee mix cools, whip the heavy cream. A great tip is to chill the bowl, beaters, and cream beforehand—especially if they’re metal, as they hold the cold better.

Combine:
Fold the coffee-condensed milk mixture gently into the whipped cream using a spatula. Use slow, folding motions to keep it fluffy. You’ll get a smooth coffee-scented cream.

Chop the chocolate:
Finely chop the dark chocolate using a sharp knife and a wooden cutting board.

Mix and freeze:
Stir the chocolate pieces into the ice cream base. Add a few more on top if you like. Pour into a lidded container and freeze for at least 6 hours.