Take half the chopped chocolate (6 oz.) and melt chocolate using the double boil method (a small heatproof bowl set above, but not touching, a small amount of simmering water) or in short bursts in the microwave (20-30 seconds). Set aside.

Using an electric mixer, whisk whipping cream until stiff peaks form, about 3-5 minutes. Add vanilla and mix until just combined.

Fold in 2 cans of condensed milk. Divide the whipping cream/condensed milk mixture in half. Place half in an air tight container and freeze for at least 8 hrs, preferably overnight.

Gently fold melted chocolate in with remaining half of whipping cream/condensed milk mixture. Place in an airtight container and freeze for at least 8 hrs, preferably overnight.

Take remaining half of chopped chocolate (6 oz.) and can of condensed milk and place in a heatproof bowl or container (I used a glass mason jar), heat in the microwave in short bursts (30 seconds) mixing after each burst until chocolate is melted. If not serving immediately, reheat in the microwave and stir before serving (I made mine the day before).