Place an 8 1/2 x 4 1/2-inch metal loaf pan in the freezer.

In a medium bowl, whisk together sweetened condensed milk, unsweetened cocoa powder, vanilla bean paste, and fine sea salt. Set aside.

In a separate bowl or the bowl of a stand mixer fitted with whisk attachment, whip cream on medium-high speed until stiff peaks form, about 2 minutes.

With a flexible rubber spatula, fold the whipped cream into the sweetened condensed milk mixture.

Scoop into frozen loaf pan. Cover tightly with clingfilm/plastic wrap. Freeze 3-5 hours, or until firm enough to scoop.

Scoop leftover ice cream into a freezer-safe plastic container or cardboard pint container. Store in the freezer for up to 1 month.