In a bowl, whisk together 1/4 cup of the cream with the espresso powder until completely dissolved. Add the rest of the cream, and use an electric mixer to whip the cream until soft, fluffy peaks form that hold their shape.
In another bowl, whisk together the sweetened condensed milk, vanilla and bourbon. Fold in the coffee whipped cream, 1/3 at a time, until combined. Fold in the chopped chocolate.
Transfer the ice cream to a lidded container, and freeze until firm, at least 8 hours, or overnight.
Keyword Chocolate Chip, Coffee, Espresso, No Churn Ice Cream