1/2 cup + 2 tablespoons Sweetened Condensed Milk (150 ml)
3 tablespoons Unsweetened Cocoa Powder (30 g)
1 cup Whipping Cream (36%+ milk fat whipping cream) (240 ml)
Pour sweetened condensed milk in a bowl and sift in half of the unsweetened cocoa powder.
And stir until combined.
And sift in the remaining half cocoa powder and whisk until homogeneously mixed.
Then whip 1 cup of whipping cream until stiff.
Transfer a whisker-full of whipped cream into the cocoa power and sweetened condensed milk mixture and whisk until well mixed.
Doing this, the batter should be thinned out.
Then pour the cocoa milk mixture into whipped cream all at once and fold until combined.
Be careful not to break whipped cream.
This is a way of mixing thick batter into lighter mixture.
Transfer the batter into a container and cover with a plastic wrap.
Freeze for at least 6 hours or overnight until completely frozen.
* For about 2 cups ice cream.