[mv_schema_meta name="Whip the Cream and Powdered Sugar"]Use an electric hand mixer to whip the cream and powdered sugar in a large mixing bowl. Start on a low speed and increase the speed as the cream thickens until it begins to form soft peaks.

[mv_schema_meta name="Add Cocoa, Condensed Milk, and Caramel"]Gently fold in the condensed milk, cocoa powder, and half of the caramel sauce using a large spoon or spatula. Gently fold the mixture until no dry clumps of cocoa powder remain and the ingredients are homogenous.

[mv_schema_meta name="Freeze the Ice Cream"]Pour the ice cream mixture into a large plastic container or a 9x5 inch loaf pan. Drizzle the remaining caramel over the top Cover with plastic wrap. Freeze for at least 5 hours, or overnight.

[mv_schema_meta name="Thaw Slightly Before Serving"]Allow to thaw slightly before dishing up with an ice cream scoop.