In a small pot, bring about 2 inches of water to a boil over high heat. Place the chocolate chunks in a medium bowl and rest on top of the pot, making sure that the boil does not touch the water. Reduce the heat to low and allow the chocolate to melt.

Once chocolate is melted, turn off the heat and remove the bowl. Whisk the coconut oil and salt into the chocolate and set aside. 

Set out 14 ounces of coffee ice cream to soften slightly. 

Double line the loaf pan with plastic wrap, parchment paper, or wax paper. Cover all sides and leave some liner hanging over the side of the pan. Try to make it as smooth as possible and tape the edges to the outside of the container if necessary.

Once the ice cream is slightly soft, scoop the entire 14 ounces into the pan and smooth out evenly. Place the remaining ice cream into the freezer for later. Place the pan in the freezer and freeze for 2 hours. 

Remove vanilla ice cream from freezer and allow to soften slightly. 

Remove the pan from the freezer and drizzle some of the chocolate over the coffee ice cream. Spread into a thin layer.

Add the 14 ounces of vanilla ice cream on top of the chocolate and smooth out. Place in the freezer for 2 hours. 

Remove the last 14 ounces of coffee ice cream and allow to soften slightly. 

Take the pan out of the freezer and drizzle chocolate on top of the vanilla ice cream, smoothing to create a thin layer. 

Place the coffee ice cream on top and smooth evenly. Place into the freezer for at least 2 hours. 

While the last layer of coffee ice cream sets, whip the marscarpone, confectioner's sugar, and vanilla until smooth using a whisk attachment and a mixer if you have one. Scrape the bowl with a plastic spatula and whisk on medium-low speed while slowly adding the heavy cream. Whisk until stiff peaks form. 

Put a ribbon or rose tip in a pastry bag and fill with the marscarpone cream. 

Remove pan from freezer and remove the loaf of ice cream by flipping it onto a platter and removing the liner. 

Using the piping bag, pipe ribbons of cream back and forth on the top of the ice cream.

Dust the top of the cream with cocoa powder by shaking it through a fine sieve. 

Place the entire thing back into the freezer for a minimum of two hours before serving.