Pour the sweetened condensed milk into a small pan. Heat on low until just below boiling. Add the coffee beans and set aside to cool. Strain out the coffee beans (may take two strains to remove all coffee bean chunks.) Put in fridge to chill.

In another small pan, combine the hot coffee and sugar and cook over medium-low heat. Stir until the sugar dissolves, then let simmer for 20 minutes. Allow syrup to cool, then put in fridge to chill.

When the coffee-infused condensed milk has chilled, pour it into a medium bowl. In another bowl, whip the heavy cream until it holds stiff peaks (about 3 minutes). Mix a scoop of the whipped cream into the condensed milk and stir until combined.

Pour the remaining whipped cream into the condensed milk mixture and fold the mixture until combined.

Transfer half of the mixture into a freezer container. Sprinkle half of the chocolate chips and chocolate chunks on top. Drizzle 2-3 tablespoons of the coffee syrup on top of chocolate chunks.

Repeat with the remaining ice cream mixture, chocolate and coffee syrup, pouring it on top of the first half. Drag a knife through the entire mixture to spread out the chocolate and coffee syrup.

Press a piece of wax paper against the surface and freeze for at least six hours before eating. Mixture will keep for up to 2 weeks in the freezer.