Dissolve espresso in 2 tbsp hot water; cool slightly.

Whip cold cream to soft peaks; stop before it turns grainy.

Gently fold condensed milk, espresso, vanilla, and salt into cream until streaks disappear.

Spoon into a plastic-lined loaf pan; smooth top.

Cover and freeze at least 4 hours or overnight.

Unwrap and slice with a hot knife for clean pieces.