Mix chunks of brownie into a super-easy ice cream base and then push it over the top by swirling in hot fudge sauce. Really, do I need to say anything else?
Makes 2 pints
1 Melt the chocolate in a small heatproof bowl in the microwave or over a bain-marie. Set aside to cool slightly.
2 Using a stand mixer fitted with the whisk attachment, or a handheld electric mixer, whip the cream on medium-high speed until soft peaks form.
3 Reduce the speed a little and pour the cold condensed milk into the whipped cream. Return the mixer speed to high and whip until your mixture is thick and holds stiff peaks.
4 Quickly fold in the melted chocolate (do this swiftly so the chocolate doesn’t harden on the cream). Stir in the brownie crumbles and swirl in the hot fudge sauce so there are distinct ripples throughout the ice cream.
5 Transfer the ice cream to a large resealable container, cover, and freeze for at least 5 hours or overnight before eating. Store the ice cream in the freezer for up to 6 weeks.