Add the coconut milk, cocoa powder, raw honey, egg yolks, vanilla extract, and salt to a blender. Blend on high until smooth.
Pour into an ice cream maker and freeze according to the manufacturer's instructions. This usually takes about 20 minutes.
Once the ice cream is done, spoon into a freezer-safe container. Gently fold in the brownie cubes.
Cover and place in the freezer, allowing to ripen (firm up) for at least two hours before serving. Coconut milk ice cream is firmer than dairy-based ice cream when you are ready to serve set the ice cream on the counter for about 10 minutes before scooping.