This mocha fudge swirl ice cream might come as a surprise considering I’m not a coffee fan. Not sure why I’m missing the coffee lover gene since both my mom and aunt drink it like water. I just never really took to it for some reason.
Whisk eggs and egg yolks in a medium sized bowl. Next add sugar, cocoa powder, and instant coffee to the bowl and whisk together.
Add heavy cream and half and half to a large pot and heat to boiling level. Remove from heat.
Slowly add three tablespoons of the hot milk mixture to the egg mixture to temper it and whisk together to combine. Then slowly add in the rest of the milk mixture and continue whisk the entire time to make sure it doesn't scramble.
Place the mixture in the refrigerator for 2-3 hours to chill completely.
Remove mixture from refrigerator and stir in vanilla extract.
For the Chocolate Sauce:
Add sugar and cocoa powder to a small saucer then whisk in corn syrup and milk and heat over medium heat.
Once everything comes to a boil, reduce heat to low to simmer.
Add butter and vanilla extract and whisk until smooth then set aside to completely cool.
Add your mixture to an ice cream maker according to the manufacturer's instructions and freeze until it gets to soft serve stage.
Alternate layering ice cream, chocolate sauce and crumbled cookies to freezer safe container until all ingredients are gone and freeze.
Once churned and ready, it’s important to transfer the ice cream to a freezer-safe container. A tightly sealed container will keep the ice cream fresh and free from freezer burn. If you don’t have access to a proper ice cream container, no worries! Just use a heavy-duty, freezer-safe container of your choice.