In a medium saucepan, heat the milk, heavy cream, and granulated sugar over medium heat. Stir frequently until the sugar dissolves completely.
Add the unsweetened cocoa powder and whisk until fully incorporated, ensuring the mixture is smooth and free of lumps.
Melt the Dark Chocolate:
In a separate bowl, melt the chopped dark chocolate. You can do this in the microwave in 20-second intervals, stirring in between, or using a double boiler method.
Once melted, slowly pour the chocolate into the milk and cream mixture, whisking constantly to blend it into a smooth and glossy chocolate base.
Cool the Mixture:
Remove the saucepan from heat and stir in the vanilla extract and salt. Let the mixture cool to room temperature, then refrigerate for at least 3 hours, or overnight for the best texture.
Churn the Ice Cream:
Once the chocolate base is chilled, pour it into an ice cream maker and churn according to the manufacturer’s instructions. Typically, this takes about 20-25 minutes, depending on your ice cream maker. The mixture should thicken to a soft-serve consistency.
Add Chocolate Chips:
During the last few minutes of churning, add the mini chocolate chips (or chopped chocolate) to the ice cream. This will give the ice cream a delicious texture and bursts of extra chocolate.
Freeze and Serve:
Transfer the churned ice cream into an airtight container and freeze for at least 4 hours, or until firm. Once fully frozen, scoop and serve!
Serving and Storage Tips:
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