Prepare an ice bath with ice and water

Boil Cream, Milk, Corn Syrup, and Sugar whisking frequently

While boiling the dairy, place the chocolate and cocoa powder in a microwave safe bowl and microwave then stir repeatedly in 15-30 second increments until melted and smooth

Temper the chocolate by pouring some of the dairy mix into the chocolate and stirring until smooth then adding back into the diary mix

Cook for a min or two stirring constantly until smooth

Chill the milk mixture, place a bowl into the ice bath and pour the milk mix in the bowl (takes about 30-40 min)

Chill in the fridge for 4 hrs plus, preferably overnight

Add Cream Cheese, Xantham Gum and milk mix to blender and blend.

Strain through mesh strainer directly into the ice cream maker and churn according to manufacturer's directions (probably 20-30 min)

When there are about 5 min remaining and the ice cream is starting to harden up add the mini peanut butter cups

To add the ribbon, as you are scooping the ice cream into the container place thin layers over your scoops as you go and let harden (10-15 seconds) before doing your next scoop

Harden in freezer (min 4 hours)