Instructions

First, make the crumbs:

1. Heat the oven to 300 degrees. Line a baking sheet with parchment paper.
2. Combine the cake mix and melted butter and mix together until the mixture comes together to form small clusters.
3. Spread the clusters out on your lined sheet. Bake for 20 minutes. Once they’ve been removed from the oven, break up the crumbs and toss them around. Then, let them cool completely before using.

While those are cooling, make the swirl:

1. Heat the oven to 250 degrees. Line a baking sheet with parchment paper. Spread out the cake mix on the baking sheet and bake for 20 minutes to get it toasty. Then, let cool completely before using in the frosting.
2. Combine the butter, powdered sugar, salt, and toasted cake mix in the bowl of a stand mixer fitted with the paddle attachment. Cream together on medium-high for 6 to 8 minutes, scraping the bowl down once to make sure there are no butter lumps. Beat until the mixture is smooth and fluffy.
3. With the mixer on low, stream in the milk and continue creaming until the puree is fully emulsified and the frosting is smooth and fluffy again.
4. Use the frosting immediately, or store in an airtight container int he fridge for up to one week.

Then, make the Chocolate Ice Cream:

1. In a small bowl, stir together 2 tablespoons of the milk with the cornstarch until smooth; set aside.
   Place the chopped chocolate in a medium bowl.
2. Fill a large bowl with ice water.
3. Combine the remaining milk, heavy cream, evaporated milk, sugar and corn syrup in a 4-quart saucepan. Place over medium-high heat and bring to a rolling boil. Add the cocoa powder, whisk until incorporated, and continue boiling for an additional 4 minutes.
4. Remove the pan from the heat and gradually whisk in the cornstarch slurry.
5. Place the pan back over medium-high heat and bring back to a boil. Cook, stirring constantly with a heatproof spatula, until slightly thickened, about 1 minute. Remove from the heat.
6. Gradually whisk the hot milk mixture into the chopped chocolate. Add the salt and whisk until the chocolate is completely melted and incorporated. Place the bowl inside the bowl with the ice water and let stand, stirring occasionally, until cold, about 30 minutes.
7. Pour the ice cream mixture into the frozen canister of your ice cream maker and freeze according to the manufacturer’s instructions.
8. When transporting from the ice cream maker to your storage container, alternate between ice cream and dollops of the swirl and crumbs. Swirl together with a spoon, and keep adding in ice cream. When everything has been swirled together, cover with parchment paper and a lid, and freeze until firm, at least 4 hours.