In a small bowl dissolve your instant expresso powder in water, set aside.

Place sweetened condensed milk in the fridge to keep cold.

Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.

Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).

Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.

Now you have your ice cream base add in your coffee mixture and mix on medium speed until even in color.

Lastly, fold in the crushed lady fingers and chocolate.

Freeze at least 4 hours or overnight before scooping and serving