In a medium saucepan, add the heavy cream, whole milk, sugar, and cocoa powder of your choice, which should be unsweetened cocoa powder.

Continue cooking on a medium flame and keep stirring with a spoon until the mixture warms up and the sugar and cocoa powder melt.

Pull off the heat and mix in the instant coffee powder and vanilla essence. Mix until well combined.

After allowing it to cool to regional temperatures, place it in the refrigerator and leave it to chill for a minimum of 2 hours to a maximum of 4 hours.

Transfer this to your ice cream maker and churn it as directed in your manual; this usually takes about 20–25 minutes.

Once the ice cream mixture is nearly done, spoon the marshmallow fluff in small portions onto the mixture and swirl it around.

Pour the chocolate syrup on it and make swirling movements to mix it, but don’t stir it.

Mix in the chopped pecans (if any) and the miniature chocolate chips, and churn the dough for a mere 2-3 minutes to ensure that the chips and nuts are well distributed in the dough.

Pour the ice cream into a sealed container and then put it in the freezer for at least 4 hours, ideally until it has set.

Pour and top with additional chocolate fudge syrup or chopped pecans.