Ingredients:

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

Instructions:

  1. In a medium bowl, whisk together the cocoa powder, sweetened condensed milk, vanilla extract, and salt. Stir until the mixture is smooth and glossy.
  2. Pour the cold heavy whipping cream into a chilled large bowl. Using a medium-high speed, whip the cream until soft peaks form.
  3. Gently scoop about one-third of the whipped cream into the chocolate mixture and stir to lighten the base.
  4. Pour the chocolate base into the remaining whipped cream. Using a rubber spatula, gently fold the mixture together using a 'cut and lift' motion until no white streaks remain.
  5. Pour the mixture into a 9x5 inch loaf pan or an airtight container and freeze for at least 6 hours.