In a large mixing bowl, mix together melted chocolate, cocoa powder and double cream until soft peaks form(don't overwhip the cream, or it will become too stiff).
Now, fold in the condensed milk, then stir in the chocolate chips until combined.
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.
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.
Cover the ice cream and freeze for 4-5 hours or overnight.
Mind how much you are whipping the cream mixture. You must have heard this one before, but you have to be reminded that over whipping cream does not make any good to the recipe, it will make the ice cream too stiff or hard for anyone's liking.
You'll want to use high-quality ingredients while preparing this homemade ice cream to ensure the greatest possible result.
Most people complain that their homemade ice creams become dry after being frozen. To keep your ice cream from getting freezer burned. Store it in a well-sealed container. Air exposure is what makes it so dry.