In a small bowl, whisk together the instant espresso powder and hot water until the powder has dissolved.

Add the mixture to the bowl of a stand mixer fitted with the whisk attachment. Add the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks-- about 3-5 minutes.

Next, add the coffee extract and mix to combine.

Add the sweetened condensed milk and fold it gently into the whipped cream-- you don’t want to deflate the whipped cream.

Transfer the mixture to a 9x5 loaf pan or ice cream container and wrap it in plastic wrap. Freeze overnight, or at least 12 hours. Scoop and enjoy.

Store tightly wrapped in the freezer for up to three weeks.