Begin by brewing a strong cup of coffee and allow it to cool to room temperature for about 15–20 minutes.

In a large mixing bowl, whip the heavy cream on medium-high speed for 3–5 minutes until stiff peaks form.

In another bowl, combine the sweetened condensed milk, cooled brewed coffee, vanilla extract, and salt; stir gently until smooth.

Carefully fold the whipped cream into the coffee mixture, starting with a third of the whipped cream to lighten it.

Mix in the dark chocolate chunks using a gentle folding motion.

Transfer the mixture to a freezer-safe container, smoothing the top, and freeze for at least 6 hours.

When ready to serve, scoop the ice cream into bowls or cones.