No Churn Guinness Brownie Ice Cream

Make the brownies
1 Preheat the oven to 350°F. Line a 8"x8" square baking pan with parchment paper, then spray with nonstick cooking spray and set aside.
2 In a large bowl, combine cocoa powder with the melted butter.
3 Measure the sugars and vanilla into the chocolate mixture. Stir until combined.
4 Crack the eggs into another bowl, and break the yolks using a fork. Pour into the chocolate and sugar mixture, mixing until combined.
5 In a medium-sized bowl, whisk together the flour, cocoa powder and salt.
6 Sprinkle the dry ingredients into the wet ingredients, then add the Guinness. Stir until the mixture is smooth.
7 Pour the brownie batter into the prepared baking dish. Sprinkle the dark chocolate chips/chunks on top of the batter.
8 Bake for 30 to 40 minutes, or until the edges are firm and an inserted toothpick comes out clean.
9 When the brownies are cooked through, remove from the oven, and let cool completely.
10 Cut into ½” bite-sized cubes. and set aside.
Make the ice cream
1 Pour the heavy whipping cream into a large bowl.
2 Using a hand or stand mixer, whip the cream. Start off slowly, then increase the speed until the cream transforms into whipped cream.
3 Pour the sweetened condensed milk into the whipped cream, stirring until just combined.
4 Sprinkle in the brownie bites, and fold into the ice cream.
5 Pour into a metal baking dish (I used the baking dish that the brownies baked in!), and press plastic wrap on top of the ice cream.
6 Freeze overnight.
7 When frozen solid, scoop, and serve on ice cream cones or in cups, and enjoy!