Place a loaf pan into the freezer to chill.

In a large mixing bowl, beat the cold heavy cream with an electric mixer until stiff peaks form.

In a separate medium-sized mixing bowl, whisk together the cold brew, condensed milk, vanilla extract, and sea salt until well mixed.

Fold the cold brew mixture into the whipped heavy cream until just combined.

Remove the loaf pan from the freezer and pour the ice cream mixture into the loaf pan.

Place in the freezer and chill for 6-8 hours in a level spot until the ice cream is set.

Serve in a bowl or scoop into an ice cream cone, and garnish with a sprinkle of coffee grinds if desired.