400g whipping cream 140g condensed milk 60g cocoa powder
Whip/beat cream until soft and... creamy. Don't over-whip.
Add the condensed milk and cocoa powder. Mix together gently until smooth, don't take too long otherwise the cream will un-whip and go back to being runny.
Dump it into any container you like, cover with cling wrap and push out all the air, then freeze for 4-6 hours.