Pour the chilled heavy cream into a mixer bowl and whisk on high speed for 3 to 5 minutes until stiff peaks form.

In a separate small bowl, combine the instant coffee and water and stir until dissolved. Pour the dissolved coffee and vanilla into the sweetened condensed milk and stir until well combined. Add about 1 cup of the whipped cream into the sweetened condensed milk mixture and fold gently. Continue folding the condensed milk with the remaining whipped cream and fold gently but thoroughly, keeping the whipped cream fluffy.

Pour half of the ice cream mixture into a 8 or 9-inch bread loaf pan, glass or metal. Drizzle the caramel and chocolate sauce on top and add the chocolate. Follow with the second half of the ice cream mixture and top with more caramel and chocolate.

Cover the pan loosely with plastic wrap and place into the freezer for 4 to 6 hours, or overnight.