Prepare the Coffee Mixture:

• Dissolve the instant coffee in the milk, stirring until the coffee granules are fully dissolved.
• Add the condensed milk to the coffee mixture and stir until smooth. Set aside.

Whip the Cream:

• Chill your mixing bowl and whisk in the refrigerator for 15 minutes.
• Pour the whipping cream into the chilled bowl and whip on medium-high speed until soft peaks form.

Combine the Mixtures:

• Gradually fold the coffee mixture into the whipped cream using a spatula. Be gentle to avoid deflating the whipped cream. Mix until the coffee is fully incorporated and the color is uniform.

Freeze the Semifreddo:

• Line a loaf pan or mold with plastic wrap, leaving enough overhang to cover the top.
• Pour the coffee cream mixture into the mold, smoothing the top with a spatula.
• Cover with the overhanging plastic wrap and freeze for at least 6 hours, or overnight.

Serve:

• Remove the semifreddo from the freezer and let it soften at room temperature for a few minutes.
• Lift it out of the mold using the plastic wrap, slice with a sharp knife, and serve immediately. Garnish with chocolate shavings, coffee beans, or a drizzle of chocolate sauce for a sophisticated finish.