• Place a 9×5-inch loaf pan in the freezer to chill.
• To the bowl of a stand mixer, add the heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
• The cream will thicken and start to peak. Mix on high speed until the cream is thick and stiff. This happens quickly, so watch it closely!
• Divide the whipped cream into two bowls, 2 cups in each bowl. One bowl will be chocolate ice cream and one will be vanilla.

Chocolate Ice Cream

• In a medium, microwave-safe bowl, melt the chocolate chips in 30-second increments, stirring in between until creamy.
• To the melted chocolate, add cocoa powder, about ½ cup of the sweetened condensed milk, ½ teaspoon of vanilla, a pinch of salt, and ½ cup of whipped cream from the first bowl. Gently fold the chocolate mixture back into the rest of the whipped cream in the first bowl. Set aside.

Vanilla Ice Cream

• In a separate medium bowl, add the remaining sweetened condensed milk, vanilla, salt, and ½ cup of the whipped cream from the second bowl. Gently fold the sweetened condensed milk mixture back into the whipped cream in the second bowl.

Assembly

• Carefully pour both the chocolate and vanilla mixtures into the chilled loaf pan at the same time.
• Top with the cookie dough balls and brownie pieces.
• Using a spatula or knife, swirl all of the ingredients together.
• Freeze for at least 5 hours, or until fully set up, before serving.