In a large mixing bowl, mix together melted chocolate, cocoa powder and heavy cream until soft peaks form(don't overwhip the cream, or it will become too stiff).
20 g Cocoa Powder, 50 g Dark Chocolate, 300 g Heavy cream
Now, fold in the condensed milk, then stir in the chocolate chips until combined.
150 g Sweetened Condensed Milk, 50 g Dark Chocolate Chips
Scoop half the mixture into a freezer-proof container, top it with half caramel sauce. Swirl through with the tip of a toothpick until evenly distributed.
Spread half of the marshmallow fluff and swirl again.
50 g Marshmallow Fluff
Now, add the remainder of the chocolate mix on the top, and smooth over with a spoon or spatula. Add the remaining caramel sauce and marshmallow fluff, and swirl through again.
50 g Caramel Sauce
Cover the ice cream and freeze for 4-5 hours or overnight.
Notes
I highly recommend you use high-quality ingredients while preparing this homemade ice cream to ensure the greatest possible result.