Chocolate Fudge Brownie

Steps

1. Microwave 15 g full-fat cream cheese1 tbsp full-fat cream cheese1 tbsp cream cheese25 g full-fat cream cheese1½ tbsp full-fat cream cheese1½ tbsp cream cheese in a large bowl for 10 seconds to soften it.
2. Add 3 tbsp cocoa powder3 tbsp cocoa powder3 tbsp unsweetened cocoa powder4½ tbsp cocoa powder4½ tbsp cocoa powder4½ tbsp unsweetened cocoa powder, 40 g caster or granulated sugar45 ml caster or granulated sugar3 tbsp granulated sugar60 g caster or granulated sugar70 ml caster or granulated sugar¼ cup + 1 tbsp granulated sugar, 25 g light brown soft sugar2 tbsp light brown soft sugar2 tbsp light brown sugar40 g light brown soft sugar3 tbsp light brown soft sugar3 tbsp light brown sugar, 1 tsp vanilla extract or paste1 tsp vanilla extract or paste1 tsp vanilla extract1½ tsp vanilla extract or paste1½ tsp vanilla extract or paste1½ tsp vanilla extract and a pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salta pinch of fine salt.
3. Whisk for about 1 minute, until it forms a thick paste.
4. Slowly whisk in 150 ml whipping cream150 ml whipping cream⅔ cup heavy cream225 ml whipping cream230 ml whipping cream1 cup heavy cream and 220 ml whole milk220 ml whole milk¾ cup + 3 tbsp whole milk330 ml whole milk330 ml whole milk1⅓ cups whole milk until the sugar and cocoa have dissolved.
5. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
6. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Ice Cream.
7. If it looks crumbly or powdery, add 15 ml whole milk1 tbsp whole milk1 tbsp whole milk25 ml whole milk1½ tbsp whole milk1½ tbsp whole milk and run Re-spin.
8. With a spoon, dig a hole about 4 cm1½ in wide down to the bottom of the tubpint. Add 60 g fudgy brownie120 ml fudgy brownie½ cup fudgy brownie90 g fudgy brownie180 ml fudgy brownie¾ cup fudgy brownie, then run Mix-in.

To serve: Spoon a little warm fudge sauce over each scoop.