Step 1

Combine the condensed milk, vanilla, and salt in a 4-cup measure. If making the mint variation, add the mint extract here as well (start with the smaller amount of mint, especially if using stronger peppermint, and then taste to see if you'd like to add more).

Step 2

Whip the cream with a hand or stand mixer until stiff peaks form.

Step 3

Chop the chocolate pieces in a food processor until there are fine pieces as well as larger chunks remaining.

Step 4

Fold the milk mixture into the whipped cream until completely combined and then add the chocolate pieces, folding these in completely as well.

Step 5

Pour into a freezer-safe container, cover tightly, and freeze 6 to 24 hours until frozen enough to scoop.