Bake your favorite brownie mix or homemade brownies according to the package or your recipe instructions. Allow them to cool completely on a wire rack and then crumble them into small chunks.

In a blender, combine Nutella, granulated sugar, heavy whipping cream, salt, chocolate milk, and vanilla extract. Blend until smooth and creamy, about 30 seconds.

Pour the blended mixture into a bowl and cover it with plastic wrap. Refrigerate for about 1 hour, or until chilled.

Transfer the mixture to an airtight container and freeze for about 45 minutes until it starts to firm up.

Blend the partially frozen mixture again for about 15-20 seconds to incorporate air, then freeze again for another 45 minutes.

Gently fold the crumbled brownie chunks into the mixture using a spatula without overworking it.

Return the ice cream mixture to the freezer for an additional 45 minutes to set further. For the best texture, freeze for at least 6 hours or overnight before serving.