In a mixing bowl, combine the dark brown sugar and well-beaten eggs.

Beat the mixture until well combined.

In a separate bowl, whisk together the flour and baking soda.

Gradually add the flour mixture to the sugar and egg mixture, mixing until well combined.

Stir in the vanilla extract and chopped pecans.

Mix until evenly distributed.

Grease a 9x13 inch baking pan.

Pour the batter into the greased pan.

Bake in a preheated oven at 300°F (150°C) for 30 minutes.

Remove from the oven and let it cool completely.

Once cooled, break the baked mixture into bite-sized pieces within the pan.

In a large bowl, gently fold in 2 cups of whipped heavy cream with the baked pieces.

Transfer the mixture to a freezer-safe container.

Freeze until solid.

To serve, cut the frozen mixture into squares.

If desired, top each serving with additional whipped cream.

Grate milk chocolate over each serving before serving.