homemade chocolate ice cream Recipe from Scratch

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In a large bowl, or the bowl of a stand mixer fitted with the whisk attachment, pour in the cold heavy whipping cream. Beat on medium-high speed until stiff peaks form (this usually takes 3-5 minutes). Be careful not to over-beat into butter.
In a separate medium bowl, whisk together the sifted cocoa powder, vanilla extract, and salt into the chilled sweetened condensed milk until completely smooth and uniform in color.
Gently fold about one-third of the whipped cream into the chocolate-condensed milk mixture to lighten it up.
Carefully fold in the remaining whipped cream in two additions, using a rubber spatula. Use a gentle folding motion to keep as much air in the mixture as possible. Fold in the chocolate chips now, if using.
Pour the mixture into a freezer-safe loaf pan (about 9×5 inches) or an airtight container. Cover the surface directly with plastic wrap to prevent ice crystals, then cover the container tightly with a lid or foil.
Freeze for a minimum of 6 hours, or preferably overnight, until firm.
Before serving, let the ice cream sit on the counter for 5-10 minutes to soften slightly for easier scooping. Enjoy!

For an extra rich flavor, use Dutch-processed cocoa powder.
If you prefer a fudgier texture, warm the sweetened condensed milk slightly with the cocoa powder before cooling completely and mixing.
This ice cream freezes very hard due to the lack of stabilizers. Allowing it to temper on the counter for 10-15 minutes before serving is crucial for optimal texture.