Instructions

1. In the bowl of a stand mixer fitted with a whisk attachment, beat cream cheese until well softened and spread around the bowl.  Add the heavy cream and whip on medium high until stiff peaks form. Add in salt and vanilla and whip until combined.
2. Spoon a third of the whipped cream into the condensed milk and whisk to combine.  Add another third of the whipped cream to the condensed milk mixture and use a rubber spatula to fold to combine.  Add the final third and fold to combine.
3. Crumble up the brownies and mix them with the peanut butter frosting. Drop in chunks of the brownies and frosting and mix them into the ice cream. Spoon into a 9×5-inch loaf pan or another Tupperware, cover with parchment paper, and freeze for at least 4 hours or overnight.