Make the Fudge Sauce:

1. In a saucepan over medium-low heat, whisk together sugar, cocoa powder, salt, and cream until smooth.
2. Once warmed through, gradually add cubed butter, whisking until fully melted.
3. Remove from heat and stir in vanilla extract.
4. Let cool slightly, then store in a mason jar and refrigerate until ready to use. (Bring to room temperature before mixing into ice cream.)

Make the Caramel Sauce:

1. In a small saucepan, combine sugar and water over medium heat, stirring gently until the sugar dissolves.
2. Stop stirring and let the mixture cook until it turns a deep amber color (about 5–7 minutes).
3. Carefully whisk in the heavy cream (it will bubble up).
4. Remove from heat and stir in butter and salt until smooth.
5. Let cool before using.

Prepare the Ice Cream Base:

1. In a bowl, whisk together cream base, sugar, and vanilla extract until fully combined.
2. Cover and chill for at least 4 hours or overnight for a smoother texture.

Churn & Layer:

1. Pour the chilled ice cream base into an ice cream maker and churn according to the manufacturer’s instructions.
2. Just before the ice cream is finished churning, drizzle in a few spoonfuls of fudge sauce and let it swirl through for a few seconds.
3. Turn off the machine and remove the dasher.

Assemble & Freeze:

1. In a freezer-safe container, layer:
   • A scoop of ice cream
   • A handful of brownie bits
   • A drizzle of fudge sauce
   • A drizzle of caramel sauce
2. Repeat until all ingredients are used.
3. Gently mix a few times to create swirls but don’t overmix.
4. Sprinkle a few extra brownie crumbs and sauce swirls on top.

Freeze & Serve:

1. Cover and freeze for 8 hours or overnight until firm.
2. Scoop and enjoy the ultimate fudgy, caramel-filled brownie ice cream!