16 oz. whipping cream
14 oz. can sweetened condensed milk
1/4 teaspoon vanilla
2 tablespoons cocoa powder
In a large bowl, whisk the cream till stiff peaks form. I recommend using a mixer for this, as whisking by hand will hurt. Fold in the sweetened condensed milk and vanilla until the ingredients are combined. Begin to fold in the cocoa powder, but once no more loose powder is visible, whisk until the powder is distributed evenly throughout the cream mixture. Folding the cocoa at first stops the powder from flying everywhere when you whisk again. Make sure you only whisk until the powder is incorporated, as whisking further will cause the cream to become like butter.
Freeze in an airtight, freezer safe container at least four hours for soft-serve consistency, overnight for store-bought carton consistency. Makes about a pint of ice cream.
salisbury.fake 