In a medium bowl, mix cream cheese and condensed milk until smooth and creamy
Add the cold whipping cream in a large bowl and beat using an electric beater for about 10 minutes or according to the speed of the paddle until we get a cream that has a firm consistency, being careful not to beat it too much.
Add the cream cheese mixture and heavy milk to the whipped cream gradually and stir lightly to retain the air in the cream
Line a plastic cheesecake pan, then add half the amount of cream and put it in the freezer for half an hour
Using a fork, gently remove the stick from Mega Chocolate ice cream
Take out the mold from the freezer and place the mega chocolate ice cream in the mold, then add the rest of the cream on top of the ice cream, and put the mold again into the freezer for at least an hour
In a small pan, heat the cream, then add the chocolate and stir until the chocolate is completely melted. Leave the sauce aside to cool slightly
Take out the mold from the freezer, then add the chocolate sauce and sprinkle the almond slices, remove the tray ring and remove the plastic stretch