Begin by melting the chopped Milkybar chocolate. You can do this by placing it in a heatproof bowl set over a pot of simmering water (double boiler) or by microwaving it in short intervals, stirring in between, until smooth. Set aside to cool slightly.

In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and a pinch of salt. Mix until well combined.

In a separate mixing bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the condensed milk mixture until smooth and fully incorporated.

Pour the melted Milkybar chocolate into the mixture and gently fold it in until evenly distributed throughout the ice cream base.

Transfer the ice cream mixture into a loaf pan or a freezer-safe container, smoothing the top with a spatula.

Cover the pan with plastic wrap or a lid and place it in the freezer. Let the ice cream freeze for at least 6 hours, or overnight, until firm.

Once the ice cream is fully set, remove it from the freezer and let it sit at room temperature for a few minutes to soften slightly.

Scoop the Milkybar Ice Cream into bowls or cones, garnishing with Milkybar chocolate shavings if desired.