Ingredients:

  • 14 oz sweetened condensed milk
  • 0.5 cup Dutch-process cocoa powder
  • 1 tbsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 2 cups heavy whipping cream

Instructions:

  1. In a medium mixing bowl, whisk together the sweetened condensed milk, sifted Dutch-process cocoa powder, vanilla extract, and sea salt until the mixture is smooth, glossy, and free of dry streaks.
  2. In a separate chilled large mixing bowl, pour in the cold heavy whipping cream. Using a hand mixer or stand mixer, whip the cream until stiff peaks form.
  3. Gently fold the chocolate base into the whipped cream using a silicone spatula. Use a slow folding motion to incorporate the mixtures without deflating the air bubbles until no white streaks remain.
  4. Transfer the mixture into a 9x5 inch metal loaf pan and smooth the top with your spatula.
  5. Cover and freeze for at least 6 hours or overnight until the ice cream is firm and scoopable.