½cupmini chocolate chips (extra for topping if desired)
Instructions
Pour sweetened condensed milk into a small bowl. Mix cocoa powder and vanilla extract into sweetened condensed milk until combined. Set aside.
Pour heavy cream into a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or stand mixer on medium-high speed to whip the cream until it holds stiff peaks, about 3 minutes (less if you’re using a stand mixer).
Add sweetened condensed milk mixture and chocolate chips to whipped cream. Fold together until just combined and silky and smooth. A few small lumps may remain, it’s important not to over mix as that will deflate the mixture.
Spread into a 9-inch loaf pan. Cover with foil and freeze for at least 6 hours or until firm.
Notes
For longer storage: Line the loaf pan with parchment paper before freezing the ice cream. When it’s frozen, lift the ice cream out of the pan with the parchment paper and transfer it to a resealable container. It helps to put a layer of plastic wrap or parchment directly on top of the ice cream so it stays fresh.
Once this is in the freezer for awhile, it can get quite hard. I recommend taking it out of the freezer 10 minutes prior to serving.