I grew up in Brooklyn in the 1960's. I am very sensitive to some flavors; milk which is not 100% fresh has a flavor I dislike (I am talking about milk that tastes absolutely fine to just about anybody else). My parents, who were iced coffee drinkers (at least during the summer), discovered that a few drops of coffee in the milk killed the off-flavor for me. As I grew older, I used more and more coffee, and less and less milk. As a result, I never developed a taste for sweetened iced coffee.
A couple of hints:
1) When ordering iced coffee in a restaurant, ask if they have it already made. If they say they can make it, point out that putting hot coffee over ice is the equivalent of heating cold coffee by adding hot water (note that some places, like Starbucks, make double-strong coffee, and THEN pour it over ice).
2) Trick for making iced coffee from instant: Pour cold water into a glass, leaving room for ice, milk and whatever. I like Folgers and Cafe Bustelo instant; I usually use two teaspoons for a 16 ounce glass. In any case, put the glass in a stable place, and add the instant coffee without stirring. The coffee will slowly sink under the surface (30 seconds to 3 minutes, depending on how cold the water is). Do not touch until every bit of coffee has sunk beneath the surface. THEN stir, add whatever, and then add ice, and stir again. The coffee should be entirely or almost entirely dissolved.