Preparation Steps

• Whisk together condensed milk, cocoa powder, vanilla, and salt in a large bowl until smooth, about 30 seconds.
• Beat cream with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, about 2 minutes.
• Gently fold in one-third of whipped cream into condensed milk mixture.
• Working in batches, fold remaining whipped cream into condensed milk mixture until no streaks remain, being careful not to deflate cream.
• Fold in chopped chocolate until evenly distributed.
• Transfer mixture to a 9- x 5-inch loaf pan, and cover loosely with plastic wrap.
• Place in the freezer, and freeze until firm, at least 3 hours or up to 12 hours.
• Remove from freezer 5 minutes before serving.
• Store ice cream in an airtight container in freezer for up to 1 month.