Collect together your equipment (see Recipe Notes below) and ingredients.

First, finely chop the brownies into small chunks and pop in the freezer.

Secondly, finely chop the Aero mint chocolate into small chunks and also pop in the freezer.

Finely grind your chosen mint chocolate in a food processor – or you could grate or chop it.

Weigh the condensed milk, cocoa, coffee and salt into a mixing bowl and stir to mix.

Weigh the condensed milk, cocoa, coffee and salt into a mixing bowl and stir to mix.

Whisk well to blend thoroughly.

Add the double/heavy cream and whip until thickened.

Fold in the chopped chocolate.

Add the brownie and aero chunks from the freezer and fold in gently to mix.

Pour into a freezer proof container and, if you have any extra brownie pieces, add these to the top of the ice cream.

Cover with baking parchment, seal with a lid and freeze for a minimum of 6 hours.

Voila!