Using a hand mixer, or a stand mixer fitted with a whisk attachment, whisk the heavy cream, vanilla extract and espresso powder together just until soft peaks begin to form in the bowl.

Using a spatula, fold in sweetened condensed milk, mixing gently.

Pour half of the cream mixture into loaf pan.

Using a spoon, add about 1/3 of the dulce de leche. Dulce de leche can be thick, do you best to gently spread it around if possible.

Pour remaining ice cream base on into the loaf pan. Add another 1/3 of dulce de leche.

Using a knife, spoon or chopstick, gently swirl the ice cream base and dulce de leche together but do not over mix.

Place loaf pan in the freezer for 6-12 hours, until firm. Cover with saran wrap if desired.

Allow ice cream to set out at room temperature for about 5 minutes, prior to serving.

Drizzle with remaining dulce de leche for serving if desired.