In a saucepan, add the cream, praline paste, and chocolate. Mix over medium-low heat until combined.

Keep stirring until the chocolate has completely melted.

Remove from heat and let this mixture steep and cool for at least 1 hour

Using a fine mesh strainer, strain the whole mixture into a bowl.

Cover the bowl and cool in the fridge for at least 2 hours or overnight

Remove bowl from the fridge and pour the contents into a mixer with the whip attachment

Whip this mixture for 4-5 minutes or until creamy and soft

Slowly add the condensed milk little by little

Keep whipping for 2-3 minutes

Pour this mixture into a rectangular pan and freeze overnight

Enjoy!