Start by melting the chocolate chip in the microwave or over a double boiler.
When the chocolate is melted add in the sweetened condensed milk, cocoa powder, and the salt and whisk until smooth.
Using a hand mixer or a stand mixer whip up the cream and vanilla on medium-high speed until the cream holds stiff peaks. This should take 3-4 minutes, keep an eye on the whipped cream so that it doesn't turn into butter.
Scoop about a third of the whipped cream into the chocolate mixture and gently mix it in. Once it's combined add in the rest of the whipped cream and fold the two mixtures together. Make sure to not over mix at this point. You don't want to deflate the mixture.
Add in the brownie bits and gently fold.
Spread in an 8-inch loaf pan, cover with plastic wrap and freeze for 5 hours or until firm. I usually like to freeze it overnight.
When you are ready to serve this ice cream pull it out of the freezer and let it sit at room temp for 5-10 minutes depending on the temperature of the room. Scoop and enjoy!