In a small bowl, combine 2 tablespoons of instant coffee granules with ¼ cup of hot water and stir until dissolved. Allow to cool.

In a large mixing bowl, whip 2 cups of double or heavy cream on medium-high speed until stiff peaks form, about 2-3 minutes.

Gently fold in 1 can of sweetened condensed milk into the whipped cream, then add the cooled coffee mixture and fold until fully blended.

Carefully fold in 1 cup of coarsely chopped dark chocolate into the mixture.

Pour the mixture into a 9x5 inch loaf pan, smoothing the top. Cover tightly with plastic wrap to prevent ice crystals.

Place in the freezer and allow to freeze for at least 6 hours or preferably overnight before serving.