In a saucepan, prepare the chocolate milk for ganache. Add cocoa powder, milk, sugar, coffee, salt, and 1/3 cup of the total 550 ml of cream.
Let the mix simmer at medium low flame. Whisk it for 5 to 10 mins or until everything is dissolved. Pass the chocolate milk through a sieve just to be sure there are no lumps of any sort.
Put the chocolate milk back in the saucepan and reduce the flame to low. Add chocolate chips or chunks in the chocolate milk and allow them to melt
Simmer for 5 mins or until the chocolate is fully melted and you have a smooth chocolate ganache.
Turn off the flame and cover the chocolate ganache. Allow the ganache to come down to room temperature. THEN place it in the fridge for at least 4 to 5 hours to cool down.
After 4 to 5 hours, bring out the remaining whipping cream and whip it till your cream gets fully airy and fluffy.
Bring out chocolate ganache and fold it into the cream with a spatula. Leave a little ganache behind to use as chocolate topping later.
Pour the ice cream base into a container. Add leftover chocolate ganache in between layers or on the top.
Cover the container with cling wrap over the ice cream. Make sure the cling wrap sticks to the ice cream base. Then use a lid to cover it.
Freeze overnight. Serve the next day with any toppings of your choice.
