Combine cocoa powder and condensed milk in a bowl of a stand mixer.
Slowly add cream to the mixture and stir gently.Whip mixture in medium to high speed until stiff peaks are achieved.
Transfer mixture to a freezer-safe pan and fold in half of the chocolate chips (optional)Smoothen the top and add the remaining chocolate chips on top.
Place parchment paper on top and cover with cling film.
Freeze for 2-2.5 hours for a mousse-like texture or 6+ hours for firmer scoops
Bring out the tub of ice cream at least 10-15 minutes before serving. Dip ice cream scooper in hot water for easy scooping. Serve.