Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 1 cup fudge brownies, chilled and cubed into 1/4-inch pieces
  • 1/2 cup rainbow candy-coated chocolate chips

Instructions:

  1. Cut the chilled fudge brownies into small, uniform 1/4-inch cubes.
  2. Beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
  3. In a separate bowl, whisk together the sweetened condensed milk, sifted cocoa powder, vanilla extract, and salt until smooth.
  4. Gently fold the whipped cream into the chocolate mixture using a rubber spatula in a figure-eight motion to maintain aeration.
  5. Fold in the chilled brownie cubes and rainbow candy-coated chocolate chips until evenly distributed.
  6. Transfer the mixture into a 9x5 inch metal loaf pan or airtight freezer container, smoothing the top and garnishing with extra candy chips.
  7. Cover tightly with plastic wrap and freeze for at least 6 hours or until firm.