Place the whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium speed until stiff peaks form.
Meanwhile, dissolve the instant espresso/coffee in ΒΌ cup (63ml) hot water. Whisk to combine.
In a large bowl, combine the sweetened condensed milk, vanilla and coffee mixture. Whisk to combine.
Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
Layer the ice cream in three layers, alternatively with the brownies, and swirl to mix just a bit. Add a few more brownie bits on top.
Cover loosely with plastic wrap and freeze until solid, or overnight before serving.