Cookie Butter Brownie Ice Cream

First, prepare the brownies: Mix the dark chocolate, butter, eggs, sugar, vanilla, cocoa powder, and salt together until well combined. Bake the brownie mixture at 350°F (175°C) for 30 minutes. Once baked, cool the brownies completely and then chop them into chunks. 

Next, make the ice cream: In a large bowl, whip the Ontario heavy cream until it reaches soft peaks. Gently fold in the sweetened condensed milk and cookie spread. Add about half of the prepared brownie pieces into the cream mixture.

Assemble the ice cream: In a freezer-safe container, layer the ice cream mixture with crushed Belgian biscuits. Repeat layers if desired. Freeze for 4-6 hours, or preferably overnight, until firm.

To serve, finish with extra melted cookie butter, additional brownie chunks, and biscuit crumbs for an extra indulgent treat.