Chill the cream and equipment. Make sure the all-purpose cream is thoroughly chilled before whipping. For best results, you can also chill the mixing bowl and beaters.

Whip the cream. Pour the chilled all-purpose cream into a large bowl. Using a hand mixer or stand mixer, beat until fluffy and approximately doubled in volume. Stop when soft peaks form. Avoid overwhipping.

Add the condensed milk. Pour the condensed milk into the whipped cream. Gently fold or mix until well combined while keeping the mixture light and airy.

Add the cocoa powder. Gradually add the unsweetened cocoa powder. Fold gently until the cocoa is evenly incorporated and the mixture has a smooth chocolate color.

Add toppings. If desired, fold in chocolate chips, crushed cookies, chopped nuts, or other favorite add-ins.

Transfer to a container. Pour the mixture into a clean, freezer-safe container. Smooth the surface with a spatula and cover tightly.

Freeze. Freeze for at least 6 hours or until firm. For the best results, freeze overnight.

Optional texture step. During the first few hours of freezing, you may stir or beat the mixture about once every hour to help reduce larger ice crystals and create a smoother texture.

Serve. Let the ice cream sit at room temperature for a few minutes before scooping if it is too firm. Serve in bowls, cones, or dessert cups with your favorite toppings.