No Churn Chocolate Ice Cream

No Churn Chocolate Ice Cream 1 - 14 ounce can sweetened condensed milk 1 - teaspoon good vanilla extract 1/2 - cup unsweetened baking cocoa 2 - cups cold heavy whipping cream, whipped Container for freezing ice cream (loaf pan or similar container) In a large bowl whisk together the sweetened condensed milk and vanilla extract. Sift in the unsweetened cocoa and mix to combine; set aside Whip the cream with an electric mixer or kitchen aid mixer on high speed using the whisk attachment. Mix for about 2-4 minutes until stiff peaks form. Fold one cup of cream into the sweetened condensed milk, using a rubber spatula until combined. Add the mixture to the remaining cream and lightly mix to combine. Pour into a chilled 9 x 5 inch loaf pan or similar plastic container with lid, cover with plastic wrap (if using loaf pan), and freeze until firm (about 5 hours or overnight). Remove from freezer 30 minutes (to soften) before serving.