3 1/4 cups milk chocolate
3 1/3 cup butter
3 (2 ounce) envelopes unflavored gelatin
1 (25 ounce) can marshmallow creme
1 (12 ounce) package vanilla frosting
2 cups heavy baking cocoa
1 cup milk
Beat the cream cheese and sugar in medium microwave-size mixing dishes using an electric mixer, shaking lightly with plastic gloves to shake only slightly. Beat in the milk chocolate until just blended. Pour into pan. Refrigerate 1 hour or until set. Remove pan from refrigerator. Whip egg whites in small amount until stiff. Beat in whipped cream, marshmallow creme, vanilla frosting, milk and cocoa or more chocolate depending on the consistency of your chocolate ice cream. Store plastic wrap in refrigerator, double wrappers, or using metal coolers in freezer and freezer baking solutions should allow to measure.