2 ½ cups heavy whipping cream

1 can (14 oz) sweetened condensed milk

1/2 cup Dutch-process unsweetened cocoa powder

1 teaspoon vanilla extract

⅛ teaspoon sea salt

2 cups brownie pieces

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In a large bowl, whisk together cocoa powder, sweetened condensed milk, vanilla extract, and sea salt until smooth.
In a separate chilled bowl, whip the heavy cream using an electric mixer until stiff peaks form.
Gently fold the whipped cream into the chocolate mixture, taking care not to deflate the air.
Fold in brownie pieces, reserving a few for topping.
Pour the mixture into a loaf pan or freezer-safe container, smooth the top, and sprinkle with the reserved brownie pieces.
Cover tightly with plastic wrap or a lid and freeze for at least 6 hours or overnight until firm.
Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly before scooping.

Use Dutch-process cocoa for a deeper chocolate flavor.

Fold gently to maintain a light, creamy texture.

Add swirls of hot fudge or caramel for extra richness.

Store in an airtight, freezer-safe container with plastic wrap pressed to the surface to prevent ice crystals.

Let soften briefly before serving for the best scoopable texture.