Dissolve the Coffee: In a small bowl, combine the 4 tablespoons of instant coffee with 20 ml of milk. Stir until the coffee granules are fully dissolved, creating a smooth coffee mixture.

Prepare the Whipping Cream: In a large mixing bowl, pour the 400 ml of whipping cream. Use an electric mixer to whip the cream until it reaches soft peaks.

Combine Ingredients: Add the dissolved coffee mixture and the 3 tablespoons of condensed milk to the whipped cream.

Gently fold the ingredients together with a spatula until well combined, ensuring not to deflate the whipped cream.

Freeze: Transfer the mixture into a freezer-safe container.

Smooth the top with a spatula, cover, and place in the freezer for at least 3 hours, or until fully set.

Serve: Once set, remove the semifreddo from the freezer.

Scoop into bowls or slice into portions, and serve immediately.