Combine brown sugar, cocoa powder, salt, chocolate, corn syrup and 1/3 cup heavy cream in a

sauce pan.

Melt ingredients over medium high heat.

Allow everything to come together (about 3-4 min). Remove from heat.

Stir in vanilla and butter.

Let sit for 10 mins to cool.

Set aside 1/2 cup fudge sauce

Add ice cream base to the bowl of a stand mixture.

Beat using a whisk attachment for 5 min on high until soft peaks forms.

Line a loaf pan with parchment paper

Add 1/4 of the base to the pan.

Spoon on fudge sauce.

Use a knife to drag the sauce around.

Complete this layering affect until all the ice cream is completed

Freeze for a minimum of four hours, ideally over night.

Once the ice cream is set prepare your taco shells.