01 -
In a large bowl, whip the heavy cream until stiff peaks form.
02 -
Sift in the cocoa powder and fold it in along with the sweetened condensed milk and vanilla extract until well combined.
03 -
Stir in the mini marshmallows.
04 -
Pour the mixture into a loaf pan, cover it tightly, and freeze for at least 6 hours or overnight.
05 -
Serve scoops of the ice cream and optionally top with additional marshmallows.