Ingredients:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/3 cup (30g) unsweetened cocoa powder
  • 2 large eggs
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp (1.5g) salt
  • 1 tsp (5ml) vanilla extract
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 1/2 cup (45g) unsweetened cocoa powder, sifted
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) fine sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). Melt the butter and whisk in sugar and cocoa powder. Add eggs and vanilla, then fold in flour and salt. Pour into a greased 8x8 inch pan and bake for 20–25 minutes until the top is a shattering crust and the center is just set. Let the brownies cool completely before chopping into small, bite-sized cubes.
  2. In a chilled bowl, whip the cold heavy cream until stiff peaks form.
  3. In a separate bowl, whisk the sweetened condensed milk, sifted cocoa powder, vanilla, and salt until the mixture is a smooth, glossy paste.
  4. Gently fold the whipped cream into the chocolate paste using a spatula with a slow, sweeping motion to keep air bubbles intact. Fold in the cooled brownie cubes until evenly distributed.
  5. Pour the mixture into an airtight freezer-safe container. Smooth the top with a spoon and press a piece of parchment paper directly onto the surface of the ice cream before sealing the lid. Freeze for at least 6 hours or overnight.