I’d also recommend Hoffman’s method, I grind quite a lot finer than I normally do, use closer to 1/11, and bloom for about a minute plus a slower pour.
Also I hold back 2-3 ice cubes and put them directly in my cup after serving. So instead of getting a lot of small almost melted cubes you have a few big ones making it nicer to drink.

I believe it’s because I mostly drink delicate light roasted Ethiopian coffees that are a bit harder to extract for ice coffee.

I’ve had it at my local cafe, absolutely recommend it super refreshing.