For the ice cream:

In the bowl of a mixer fitted with a whisk attachment, beat the heavy cream until stiff peaks form, about 3-4 minutes. In another bowl, stir together the iced coffee and condensed milk. Pour the coffee mixture into the whipped cream a little at a time, gently folding it into the whipped cream until all of the coffee mixture has been added.

Pour the ice cream base into a container and freeze for at least 3 hours, or up to a week.

Heat the 1/4 cup + 2 tablespoons of heavy cream on the stove or in the microwave until it's scalding hot - there will be little bubbles and it will be about to boil. Pour the heavy cream over the chocolate chips and stir until the chocolate is completely melted. If the chocolate doesn't melt all the way in the hot cream you can microwave it for 5 seconds at a time until the mixture is smooth; let the ganache cool for 5 minutes.

Slice the pound cake in half lengthwise (this is easier to do if it's cold). Spread 1/3 of the ganache over the bottom layer of cake. Spread the ice cream over the ganache, creating a smooth even layer. You may need to let you ice cream sit at room temperature for a few minutes to reach a spreadable consistency. Place the cake and ice cream layer in the freezer until it's frozen solid, about an hour. Remove from the freezer and spread with another 1/3 of ganache. Place the second cake layer on top. Freeze for 30 minutes.

Microwave the remaining ganache for about 10 seconds until it reaches a pourable consistency. Remove the cake from the freezer and pour the remaining ganache over the top, spreading to coat the top evenly. Place the cake back into the freezer until the ganache sets up, about 15-20 minutes. You can serve the cake as is or add the optional garnishes (see below).

For the garnishes:

Beat the heavy cream with a mixer until stiff peaks form, about 3-4 minutes. Add the sugar and beat for 30 more seconds. Place the whipped cream into a large piping bag fitted with a star tip and pipe a design on top of the cake.

Warm the chocolate bar in your hands or in a warm spot until your finger leaves a print when you touch the surface of the chocolate. Using a vegetable peeler, shave off chocolate curls. Place the curls on top of the whipped cream.

The finished cake can be stored, loosely covered in the freezer, for up to 5 days.