Bloom espresso: stir espresso and 2 tbsp hot water until dissolved. Cool slightly.

Whip cream: beat cold heavy cream to soft peaks. Stop before it gets grainy.

Fold: pour condensed milk, espresso, vanilla, and salt into whipped cream. Fold gently until streaks disappear.

Transfer: spoon mixture into a loaf pan lined with plastic wrap. Smooth top.

Freeze: cover and freeze at least 4 hours, or overnight.

Serve: unwrap, slice with a hot knife for clean pieces.