Step 1

Chop the ladyfingers into 1 inch pieces and dip each piece very briefly into coffee. Set aside.

Step 2

In a standing mixer with a whisk attachment, whip heavy cream to soft peaks. Add in mascarpone, sweetened condensed milk, vanilla extract, and salt, and whip until combined.

Step 3

Pour 1/3 of the ice cream mixture into a 9″x3″ loaf pan. Toss in 1/3 of soaked ladyfingers. Drizzle with 1/3 of the chocolate sauce. Repeat 2 more times until everything is used up.

Step 4

Use a knife to gently swirl everything together, then place into freezer for at least 4 hours, but up to 2 weeks.