Microwave the whipped cream. Add chocolate to melt. Stir in the cocoa powder. When everything is mixed fully, chill in the fridge.
In a separate bowl, whisk egg whites with a hand mixer until it forms stiff peaks. Mix in the egg yolks (with a normal whisk).
Add sugar to the chilled mixture from Step 1. Whisk with a hand mixer. Make sure it forms semi-stiff peaks. There's no need to keep mixing until it's super-firm.
Combine the two mixtures and mix fully (use a regular whisk). Pour into a large Tupperware container and freeze well to finish!
Story Behind this Recipe
I used to make vanilla ice cream with whipped cream. When I was getting bored with it, I suddenly realized that I could make chocolate ice cream if I added chocolate.
Just mix vigorously with a hand mixer! No need to worry too much about forming stiff peaks. Just keep in mind that it might turn out too hard if it's not whisked enough. Freeze well (overnight, if possible), serve, and enjoy! I usually eat it directly from the Tupperware container.