In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and set aside to cool.

Once tepid, whisk in the sweetened condensed milk, unsweetened cocoa powder, vanilla, and salt.

Next, place the cold heavy whipping cream in the bowl of an electric stand mixer, fitted with the whisk attachment (can also use a hand mixer or mix by hand with a wire whisk). Beat until soft peaks form. Then add the sweetened condensed milk mixture and, with the mixer speed on medium high, beat until thick and creamy with stiff peaks.

Transfer the mixture to the chilled loaf pan, smoothing the top with the back of a spoon or offset spatula. Press plastic wrap directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze until cold and firm (this will take at least 8 hours, but preferably overnight so the flavors have time to meld). Can be stored in the freezer for two to three weeks.

Makes about 5 - 6 cups (1.2 - 1.4 liters).

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No Churn Chocolate Ice Cream Recipe:

2 ounces (56 grams) semisweet or bittersweet chocolate, chopped

1 - 14 ounce (396 grams) can sweetened condensed milk (280 ml)

1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed), sifted

1 1/2 teaspoons (6 grams) pure vanilla extract

1/8 teaspoon salt

2 cups (480 ml/grams) cold heavy whipping cream (cream with a 35-40% butterfat content)