In a large pot whisk together the corn starch, sugar, and salt. Pour in the milk, cream, espresso, corn syrup, and vanilla and whisk to combine.

Place the pot over medium heat bring to a simmer until everything has dissolved and the mixture has thickened slightly and is bubbling. Be careful not to walk away as it can clump or burn.

Once you see a couple bubbles, allow it to cook for a few more minutes, then turn the heat off.

Pour the mixture through a fine mesh sieve into a large shallow dish or a mixing bowl. Cover the bowl with a layer of plastic wrap and let it come to room temperature before transferring to the fridge until cold.

In a small pot add in the sugar, cocoa powder, and salt and whisk to combine. Add in the water and whisk again.

Place the pot over medium low heat and allow it to come to a simmer, whisk occasionally. Cook for 4 minutes. Turn off the heat and pour into a heat safe container.

Let it come to room temperature before transferring to the fridge until cold.

Set up your ice cream maker according to the instructions.

Turn the ice cream machine on and pour in the coffee cream base. Leave the machine running until it looks like soft serve. This can take up to 20-25 minutes depending on the machine.

While the ice cream is churning, add the oreos into a blender and blend until the consistency of dirt. Add the ground oreos into a medium mixing bowl and set aside.

Once the ice cream is churned and ready, stop the machine. Pour half of the cooled fudge sauce into the bowl with the oreos and fold to combine.

Pour the churned ice cream into the bowl with the oreo fudge mixture and pour the second half of the fudge sauce on top. Fold until just swirled through.

Transfer the now swirled ice cream into ice cream containers or a loaf pan. Cover with parchment and place in the freezer to set up for at least 6 hours or overnight.

Set out for 5 minutes before scooping.

Store in the freezer whenever not scooping.