Step 1

In the bowl of the stand mixer fitted with a whisk attachment, combine the heavy whipping cream and salt. Beat on medium speed until stiff peaks form, about 3-5 Minutes.

Step 2

Using a spatula, gently fold in the sweetened condensed milk, cold brew, and espresso powder until thoroughly incorporated. Make sure to not beat vigorously or the whipped cream will deflate.

Step 3

Mix in chocolate chips.

Step 4

Spread the ice cream mixture evenly inside the Pyrex storage container.

Step 5

Freeze for at least 5 Hours, or preferably overnight. Scoop and serve immediately.