Instructions:

1. Begin by prechilling one pack of all-purpose cream, one can of condensed milk, and one can of evaporated milk.
2. In a blender, combine the chilled all-purpose cream, condensed milk, and evaporated milk. Blend vigorously until a smooth mixture is achieved. Optionally, add crushed almonds and mix well. Set aside for later.
3. For the chocolate coating, use a double boiler to melt 4 to 5 bars of chocolate, choosing a combination of Milky and Dark flavors (such as Goya chocolate bars).
4. Transfer the melted chocolate into a pastry bag or squeeze bottle.
5. Pour a portion of the melted chocolate into an ice candy plastic bag, ensuring even coating along the sides.
6. Use a funnel to fill the ice cream mixture into the ice candy bag.
7. Squeeze tightly, twist downward, and tie the opening of the ice candy bag to seal the ingredients inside.
8. Freeze overnight. Serve for a delightful merienda or as a post-meal dessert.