Step 1: Whip the Coffee Cream

1. In a large mixing bowl, combine 600 mL whipping cream and 3 tablespoons instant coffee or espresso powder.

2. Use a whisk or electric hand mixer to whip the cream until soft peaks form and the coffee has fully dissolved (about 3–5 minutes with a mixer, 5–7 minutes by hand).

3. Tip: Ensure the cream is cold for faster whipping, and stop at soft peaks to keep the mixture light and foldable.

Step 2: Fold in the Condensed Milk

1. Slowly drizzle 300 mL sweetened condensed milk into the whipped coffee cream while gently folding with a rubber spatula.

2. Fold just until combined, ensuring the mixture still holds soft peaks. Avoid overmixing to maintain the airy texture.

3. Tip: Fold gently and slowly to keep the cream’s volume for a light, creamy ice cream.

Step 3: Add the Chocolate Chunks

1. Add 100 g roughly chopped dark chocolate to the mixture.

2. Fold gently 2–3 times to distribute the chocolate evenly without deflating the cream.

3. Tip: Chop the chocolate into bite-sized chunks for a satisfying crunch in every scoop.

Step 4: Freeze

1. Pour the mixture into a 9×5-inch loaf tin or a freezer-safe container, smoothing the top with a spatula.

2. Cover tightly with plastic wrap, pressing it directly onto the surface to prevent ice crystals.

3. Freeze for at least 4 hours, preferably overnight, until fully set.

4. Tip: Use a loaf tin for easy scooping, or portion into individual containers for grab-and-go servings.

Step 5: Serve

1. Remove the ice cream from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly.

2. Run an ice cream scoop under hot water for easier scooping, then serve in bowls or cones.

3. Tip: Garnish with extra chocolate shavings, a drizzle of caramel, or a sprinkle of coffee powder for a fancy touch.