In a medium sized pot on low heat, whisk to combine 3 cups of 10% milk, ½ cup of Dutch-process cocoa powder (I used 20-40% cocoa content), a teensy pinch of salt and 1 can of sweetened condensed milk (300 ml). Heat until all components are combined.

Power-chill mixture in the freezer for 1 hour+ until mixture is ice cold but not frozen. Open the freezer occasionally to make sure it hasn't frozen!

Pour into ice cream maker and mix according to ice cream maker instructions, I churned this recipe for about 25 minutes.

Scoop ice cream into cooled pie shell, using an offset spatula to smooth it. Put in freezer, uncovered while you make the fudge sauce.

On stovetop, combine ⅓ cup of dark or high quality cocoa powder with ⅔ cup sugar, ⅓ cup of heavy cream (though I used 10% milk this time, but feel free to try either!) and 3 tablespoons of butter. Whisk gently to combine. Add 1 teaspoon of pure vanilla extract, whisk until smooth. Pour into bowl to cool. I power-chilled my fudge sauce in the freezer for 20 minutes!

Once fudge sauce is cooled, pour on top of milk chocolate ice cream layer. It's important that the fudge sauce is cooled otherwise it will melty-melt the ice cream and it won't look very pretty.

Place back in freezer and chill for 1 hour uncovered until fudge sauce is set. Then wrap with plastic wrap and chill preferably overnight until time to serve!!