Before starting ice cream mixture, you need to make the fudge mixture because it needs to cool completely before using. In a small saucepan on medium-low heat, whisk sugar, water and cocoa powder until smooth. Stir in corn syrup. Let mixture come to a very gentle boil for one minute. Keep whisking frequently to prevent burning. Once mixture is very smooth, pour into a container and place in the refrigerator to cool completely. About 30 minutes - 1 hour. You may speed up the cooling time by placing in the freezer and mixing every so often.

Once fudge mixture is cooled, start on ice cream. In a large bowl, whisk cream, milk and sugar until sugar is completely dissolved. Add cocoa powder and instant coffee and whisk until also completely dissolved. Stir in vanilla. Pour mixture into ice cream maker and freeze according to manufacturer's instructions. Once ice cream is a thick consistency, pour a small layer into a (freezable) container. Alternate layers of ice cream and fudge. until all ice cream is used. There may be some fudge left over, just pour it on top and swirl it around. Place lid on container and freeze until firm enough to scoop.

Ice cream will stay fresh for up to 5 days stored in an airtight container in the refrigerator.