In a bowl big enough to hold all the above ingredients, combine the cocoa powder mix with the sugars and salt.
Add the milk and combine using a hand mixer set on low speed or a whisk like I did until everything is dissolved and combined well.
Add the heavy cream and vanilla and whisk until everything is again well combined. You now have your ice base.
Cover and refrigerate for a minimum of 2 hours or as long as overnight. Maddie let it sit overnight before adding to the ice cream machine.
Before you add the base mixture to your ice cream maker, be sure to whisk it again.
Follow your cream maker’s instructions and let it do its magic for about 40 - 50 minutes. During the last 5 minutes, add the trail mix so it gets well combined with the ice cream.
At this time, the ice cream will be soft with a creamy texture, too soft for my liking so I stick it back into the freezer for a couple of hours to let it firm up.
Before serving, remove it from the freezer for 5 to 10 minutes, if you can wait that long.