In a small bowl, combine coffee powder and hot water. Let stand until coffee dissolves, about 5 minutes.
In a bowl, microwave chocolate, sweetened condensed milk, and the coffee mixture, stirring every 10 seconds, until chocolate is melted, approximately 1 minutes. Stir in vanilla extract and salt; let cool.
With an electric mixer on medium-high speed, whip cream to soft peaks, about 2 minutes. Whisk 1/4 of the whipped cream into the cooled chocolate mixture. Fold the remaining whipped cream into the chocolate mixture until incorporated.
Freeze in an airtight container until firm, at least 6 hours or up to 2 weeks.
NOTE: If you plan to store the ice cream for more than a few days, place plastic wrap directly on its surface before freezing.
Makes 1 quart ice cream.
Easy Chocolate Ice Cream Recipe: https://whatscookingamerica.net/Desserts/EasyChocolateIceCream.htm