4ouncessemi-sweet chocolatechopped to desired thickness*
In a small bowl, combine the instant coffee and warm water. Stir until coffee is dissolved. Set aside.
In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream, sweetened condensed milk, and vanilla extract on high speed until smooth and thick (about 3-4 minutes). Add the prepared coffee and mix on low until mostly combined. Fold in the chopped chocolate with a spatula until evenly dispersed.
Spoon the ice cream into a freezer-safe container or bowl (I prefer a loaf pan). Garnish with additional chocolate pieces, if desired. Cover tightly and freeze overnight, or at least 8 hours. Ice cream can be stored in the freezer for up to 2 weeks.
*You may also use chocolate chips, chocolate chunks, or omit the chocolate completely.