In a medium sized bowl, combine the cream, instant coffee, and coarsely ground coffee beans. Stir to combine, cover the bowl with plastic wrap, and refrigerate over night.

Strain the cream, removing the coffee beans, with a fine mesh sieve. Beat the cream with an electric hand mixer, or in a stand mixer, until stiff peaks forms.

In a large bowl, combine the sweetened condensed milk and 1 cup of the crushed chocolate sandwich cookies, stir to incorporate. Add about 1 cup of the whipped coffee cream to the bowl, and gently fold in to lighten up the mixture. Add the remaining whipped cream and gently fold in. Pour the ice cream into a 9x5" loaf pan, and sprinkle the remaining cookie crumbs on top. Wrap the pan tightly with plastic wrap, making sure that the plastic is actually pressed down on top of the ice cream. This removes all the air, and helps prevent ice crystals from forming. Freeze for at least 6 hours.

Serve with salted caramel, hot fudge, or just the way it is!