Begin by adding the heavy whipping cream to a large mixing bowl. Using a hand mixer or stand mixer, beat the cream on medium-high speed until it forms stiff peaks—about 3 to 4 minutes.

You'll know it's ready when you lift the beaters and the peaks stand tall without drooping.

In a separate bowl, combine the sweetened condensed milk, unsweetened cocoa powder, vanilla extract, and a pinch of salt. Stir until the mixture is smooth, thick, and rich in chocolatey goodness.

Don’t skip the salt—it elevates the cocoa and rounds out the flavor.

Take a scoop of the whipped cream and stir it into the chocolate mixture to lighten it up. Then, carefully fold in the remaining whipped cream using a spatula. The goal here is to keep the mixture airy and smooth, so take your time.

Folding keeps that dreamy, mousse-like texture intact.

Toss in the brownie pieces and gently fold them in. Make sure they’re evenly distributed so you get a bit of brownie in every bite.

Want a swirl of fudge too? Add a spoonful of melted chocolate or chocolate syrup here for extra decadence.

Transfer the mixture into a freezer-safe container. Smooth out the top with a spatula and, if desired, sprinkle a few extra brownie bits on top.

Cover tightly and freeze for at least 6 hours, or overnight for best results.

Once fully set, let the ice cream sit at room temperature for 5 minutes to soften slightly. Then grab your scoop and dig in!