In a small saucepan over medium heat, stir together chocolate chips and heavy cream. Continue stirring slowly until chocolate has melted and cream is completely incorporated. Remove from heat and let ganache cool completely.
To make the ice cream, whisk together sweetened condensed milk, instant coffee, and kahlua in a large bowl. Make sure instant coffee dissolves completely.
In another bowl or the bowl of a stand mixer, whip heavy cream on high speed until stiff peaks form. Fold whipped cream into the sweetened condensed milk mixture until completely combined.
Spoon ⅓ of the ice cream mixture in the bottom of a 9x5-inch loaf pan and smooth with a spoon or rubber spatula. Drizzle with ⅓ of the ganache. Repeat these layers two more times until loaf pan is full.
Cover pan with plastic wrap and transfer to the freezer. Freeze for at least 6 hours, or overnight. When ready to serve, let the ice cream thaw for a couple of minutes. (It will be slightly softer than store bought ice cream.) Enjoy!