Add your cream to a large bowl. Using a stand mixer with a whisk attachment, hand mixer or whisk, beat the cream until stiff peaks form.
in a bowl, combine the milk and the instant coffee - the coffee will dissolve nicely in the milk on its own.
Add the vanilla bean paste, the coffee extract and the condensed milk and combine.
Fold the condensed milk mix into the cream very carefully, being sure not to push out any of the air.
Sprinkle some more instant coffee and give a good gentle stir to spread them out.
pour into a loaf tin, sprinkle some more instant coffee onto the top and then freeze for 4-8 hours or overnight. If you can, occasionally take the tin out and give it a mix either with a fork or a whisk just to agitate it. This helps to make sure it isn't icy!