Fudge swirl:

In a small saucepan, stir together corn syrup, water, granulated sugar, and cocoa powder.

Bring mixture to a boil over medium-high heat, stirring constantly until slightly thickened, about 2 minutes.

Pour into a small bowl. Cover and refrigerate until cold to the touch.

Ice Cream Base:

In a large bowl, whisk together milk, cream, and granulated sugar. Whisk until sugar dissolves.

Add cocoa powder and whisk until powder dissolves.

Whisk in vanilla extract, vodka (if using), and sea salt.

Cover bowl and refrigerate for at least 12 hours, or overnight.

Whisk chilled base briskly to recombine.

Pour chilled base into ice cream maker, with base frozen according to manufacturer’s instructions. Churn until thick and creamy, about 15-20 minutes. The consistency will resemble soft serve ice cream.

With ice cream maker still churning, add miniature chocolate chips and crushed Cadbury mini eggs.

Scoop ice cream into a freezer-safe container, alternating with spoonfuls of the fudge sauce.

Freeze 2-4 hours prior to serving, or until ice cream reaches scoopable consistency.

Store homemade ice cream in the freezer for up to one month. For a scoopable consistency, allow to stand at room temperature for 10-15 minutes prior to serving.