Line a standard size 1 pound loaf pan with parchment paper.
In a whisking bowl with a whisk attachment, whip the heavy cream until medium peaks form.
In a separate bowl combine the condensed milk, corn syrup, cocoa powder, vanilla, and salt. Mix until combined and there are no clumps of cocoa powder.
Pour the sweetened condensed milk mixture into the whipped cream and fold with a rubber spatula until everything is gently combined. Don’t overmix. This may cause the whipped cream to deflate!
Transfer the ice cream to the prepared pan and smooth until you have an even layer.
Freeze for at least 8 hours before serving!