Ingredients:

  • 1/2 cup (45g) unsweetened cocoa powder
  • 4 oz (115g) semi-sweet chocolate chips
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk, chilled

Instructions:

  1. Place the semi-sweet chocolate in a microwave-safe bowl. Heat in 20-second bursts, stirring in between, until completely smooth.
  2. While the chocolate is still warm, stir in the sifted cocoa powder, vanilla extract, and salt.
  3. Whisk in the chilled sweetened condensed milk until the mixture is glossy and mahogany-colored. Set aside to cool to room temperature.
  4. Pour the cold heavy whipping cream into a chilled mixing bowl and whip using a hand mixer on medium-high speed until stiff peaks form.
  5. Gently scoop about one-third of the whipped cream into the chocolate base and fold it in slowly with a spatula to lighten the mixture.
  6. Gently fold in the remaining whipped cream until no white streaks remain.
  7. Transfer the mixture to an airtight freezer container or metal loaf pan and freeze for at least 6 hours.