In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the heavy whipping cream and cocoa powder. Mix on low, to avoid splattering, and then continue to increase speed as the mixture thickens until you’re at full speed. Whisk until stiff peaks form.

Add the sweetened condensed milk into the cream mixture and fold to combine completely.

Pour a third of the ice cream into an 8-inch cake pan. Drizzle with chocolate ganache, marshmallow creme, and sprinkle with almonds. Using a butter knife, swirl around the add ins.

Repeat this again two more times until no more ice cream is left.

Transfer to the freezer and allow it to chill overnight.

Store in an airtight container in the freezer. (You can also make the ice cream in your airtight container as well).