Brownie Ice Cream Sandwiches

Put the double cream into a large bowl. Beat with an electric hand mixer until thick and quite stiff.
Add the condensed milk and vanilla to the double cream. Then gently fold until no streaks of condensed milk remain.
Scrape into a freezer container, cover with cling film, and freeze for two hours.

Place small cubes of unsalted butter into a large bowl and beat with an electric hand mixer until the butter is softened.
Add the light brown sugar and granulated sugar to the bowl of butter. Beat on medium speed until light and fluffy, about 4 minutes.
Add egg and vanilla extract and beat until combined about 1 minute.
Place flour, cocoa powder, baking soda, and salt in a strainer. Sieve and pour over the butter mixture. Then add milk and fold with a spatula until all ingredients are combined.
Heat the oven to 175°C or 350°F. Line the bottom of a baking tray with baking paper.
Pour and spread evenly the dough into a baking tray.
Bake the chocolate brownie for 12-15 minutes. It should have puffed up a little, the top should look dry and a toothpick inserted into the center comes out mostly clean.
Let cool completely.
Place a wooden cutting board on top of the brownie, flip it over, and carefully lift off the baking pan.
Peel off the baking paper and then cut the brownie in half crosswise.
Remove the ice cream from the freezer and take out the cling film.
Spread the softened ice cream in an even layer over the brownie slab and then place the remaining brownie slab on top of the ice cream. Freeze for at least 4 hours or until frozen.
Remove the ice cream sandwich from the freezer. Cut into 12 individual ice cream sandwiches.
Serve immediately or wrap each sandwich in plastic wrap and freeze.