Instructions:

1. Grease a loaf pan (or bundt pan) with butter and set aside.
2. In a medium bowl, crush the Maria Biscuits into small pieces and set aside.
3. In a separate large bowl, use a hand mixer to whip the heavy cream on high speed until firm peaks form.
4. Fold in the sweetened condensed milk and the crushed biscuits until fully combined.
5. Pour the mixture into the prepared pan and place in the freezer for at least 4 hours, or overnight.
6. For the thick chocolate sauce: Whisk together the milk, sugar, cocoa powder, and cornstarch in a small saucepan. Bring to a boil, then reduce heat and simmer for 2 minutes. Add the butter and vanilla extract and stir until the butter has melted. Serve warm.
7. For the thin chocolate sauce: Whisk together the milk, sugar, cocoa powder, and cornstarch in a small saucepan. Bring to a boil, reduce heat, and simmer for 2 minutes. Serve warm.
8. When ready to serve, remove the pan from the freezer. If using a loaf pan, scoop directly into bowls. If using a bundt pan, briefly dip the pan into a large bowl of hot water (do not submerge) to loosen, then flip onto a serving dish and cut into slices.
9. Drizzle generously with warm chocolate sauce and serve immediately.

Notes: Both chocolate sauces work beautifully with this recipe — the thick sauce is rich and pudding-like, while the thin sauce pours easily over each scoop. Make one or both! Chocolate Bolacha Maria is a delicious variation if you can find it.