Jolted Cow Ice Cream (Coffee and Brownie Ice Cream)

This is a copycat of my ice cream on my vacation at Myrtle Beach, South Carolina at Kirk's 1890 Ice Cream Parlor. It's a coffee ice cream with brownie bits in it. It is so delicious that I have to make it. This recipe is can be used as a no-churn recipe if you do not have an ice cream maker.
Ingredients:
1 can (14 oz.) of sweetened condensed milk
1.5 cups whole milk/heavy whipping cream
1.5 cups heavy whipping cream
3 tbsp instant coffee granulated
1/4 cup hot water
1.5 cups chewy brownies
Method:
1. In a medium size pot, dissolve the instant coffee in hot water.
2. Add sweetened condensed milk and mix well.
3. Add whole milk/heavy whipping cream that was used to rinse the can.
4. Add another 1.5 cups of heavy whipping cream so that the total of the liquid is 3 cups not including the coffee and sweetened condensed milk mixture.
5. Mix the mixture well and heat it over medium heat until almost boiling. Stirring constantly.
6. Bring the mixture to room temperature by putting the pot in an ice bath, covered. If not covered, the mixture will create a skin on top.
7. Chill the mixture in the fridge for 2-3 hours or until cold before churning (covered).
8. If not churning, you can pour the mixture into a freezer-safe container, stir in the brownies and freeze it.
9. If churning, pour the mixture into an ice cream maker, and churn until becoming a soft-stage ice cream. Pour the ice cream into a freezer-safe container. Do not add brownies to the ice cream maker since it may stuck.
10. Stir in the brownies and place some pieces on top. Freeze for 4-6 hours.