In a large mixing bowl, add the chilled double cream and beat with the help of an electrical beater or stand mixer to stiff peaks.
Add instant coffee powder and beat again until it is just combined well. Scrap the sides and bottom of the bowl with the spatula.
Next, add the condensed milk and whisk until is creamy and well combined. Fold in the dark chocolate chips.
Pour the mixture into a loaf tin, add the roasted cashew nuts on top(this is just optional you can skip the cashew) and cover tightly with kitchen foil. Place in the freezer for at least 6 to 8 hours or overnight.
Before serving the ice cream, place the ice cream box outside for few minutes to soften.
You can skip or use milk chocolate chips in place of dark chocolate chips.
You can omit cashew nuts, here I have added the nuts for more crunchiness.
Don't forget to keep mixing bowl and beaters in the freezer for at least 30 minutes before making ice cream.