Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup granulated sugar
• ¼ cup cocoa powder
• 2 tablespoons instant espresso powder
• 1/4 teaspoon kosher salt
• 4 ounces semisweet chocolate, chopped
• 1 teaspoon vanilla extract
• 1 cup chocolate fudge sauce
• 2 cups Oreo sandwich cookies, roughly chopped

Instructions

1. In a saucepan over medium heat, combine heavy cream, whole milk, granulated sugar, cocoa powder, instant espresso powder, and salt. Whisk until well mixed.
2. Heat the mixture until the cocoa powder is fully dissolved and it just begins to simmer (almost boiling but not quite).
3. Add the chopped chocolate and stir until completely melted.
4. Pour the mixture into a large bowl. Stir in the vanilla extract.
5. Press plastic wrap directly onto the surface of the mixture and refrigerate until completely chilled. Alternatively, pour the mixture into an ice cream maker and use the cooling-only mode to chill it.
6. Once chilled, pour the mixture into the ice cream maker and select the ice cream mode. Churn until thick and the consistency of soft-serve ice cream, or until the mode completes.
7. In the last two minutes of churning, add all but 2 tablespoons of the chopped chocolate sandwich cookies. Mix until evenly distributed. Reserve the remaining cookies for topping.
8. Spoon half of the ice cream into a shallow container or loaf pan. Drizzle with half of the chocolate fudge sauce and gently swirl with a spoon to create a marbled effect.
9. Repeat with the remaining ice cream and fudge sauce. Top with the reserved chopped cookies.
10. Press plastic wrap or wax paper directly onto the surface of the ice cream. Freeze for at least 4 hours, or until firm.
11. Let sit at room temperature for about 5 minutes before serving to make scooping easier.