Salted Caramel Brownie Ice Cream
This no-churn salted caramel brownie ice cream requires no machine! It is made with homemade fudgy brownies and fresh salted caramel.
Servings: 1 pint
Calories: 214kcal
Ingredients
Salted Caramel
- 1 cup White granulated sugar
- 5 tablespoon Unsalted butter room temperature and cubed
- ½ cup Heavy cream Room temperature
- 1 teaspoon Salt
- ½ teaspoon Pure vanilla extract
Fudge Brownies
- 1 ⅓ cup White granulated sugar
- 2 Large eggs
- 1 Egg yolk
- 5 tablespoon Unsalted butter melted
- ⅓ cup Oil canola or vegetable
- 1 teaspoon Pure vanilla extract
- ½ cup All-purpose flour
- ¾ cup Unsweetened cocoa powder
- 1 tablespoon Cornstarch
- ¼ teaspoon Salt
- ½ cup Semi-sweet chocolate chips
- ½ cup Milk chocolate chips
- ¼ cup Mini chocolate chips
No churn Ice Cream
- 2 cups Heavy cream cold
- 14 oz Sweetened condensed milk 1 can
- 1 tablespoon Pure vanilla extract
- 5 squares Brownies chopped.
- ⅓ cup Mini chocolate chips
- ½ cup Salted caramel
Instructions
Salted Caramel
- Heat the sugar over medium heat. Use a whisk to stir the sugar continuously. It will start to slowly melt and clump up. Then it will start to deepen in color. Stir until all sugar crystals are melted. This will take between 5-10 minutes.
- Once sugar is melted, let the sugar sit for a few seconds until caramel has an amber color. Take off heat immediately.
- Pour in half of the cubed butter. Stir consistently until combined. It will bubble a lot. Then, add in the rest of the butter and stir until combined. Add in half of the heavy cream. Stir until combined. It will bubble a lot as well. Then, add in the rest of the cream. Add in the vanilla and salt.
- Pour the caramel into a glass container. Then, allow it to cool to room temperature before using in the ice cream.
Fudgy Brownies
- Preheat oven to 325°F. Spray a 8X8 inch pan with non-stick baking spray. Line the bottom and 2 sides of the pan with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, cornstarch, and salt. Set aside.
- Using a mixer with a whisk attachment, blend the eggs, egg yolk, and sugar together on high for 5 minutes. The eggs will be pale in color and fluffy.
- Melt the butter in the microwave for 1 minute or until melted. Add the melted butter, oil, and vanilla to the egg mixture. Mix until combined. Take off mixer.
- Add all of the dry ingredients into the bowl. Use a rubber spatula to gently fold in the dry ingredients. Be careful to not lose any air from the eggs. Fold in the chocolate chips.
- Pour into the pan. Bake for 35-40 minutes. The edges should be set and the middle is slightly underdone.
- Allow to cool completely in the pan. Then, place in the freezer for 10 minutes. This will make it easier to cut into. Cut the brownies into 9 squares. Cut 5 of those squares into brownie bites for the ice cream.
Ice Cream
- Place the metal bowl and whisk attachment for a mixer in the freezer for 10 minutes. This makes it so much easier to whip up the heavy cream. While it's freezing, combine brownie bites, sweetened condensed milk, and vanilla in a large mixing bowl. Set aside.
- Take bowl out of the freezer and beat the heavy cream on high until stiff peaks form. Fold the whipped cream into the brownie bowl. Use a rubber spatula and be gentle so you don't knock any air out of whipped cream.
- Pour ½ cup of salted caramel over the ice cream. Use a knife to drag the caramel around to create swirls.
- Pour the ice cream into a metal container. A 1 lb loaf pan, 8x3 inch cake pan, casserole dish. Any pan that is metal and has tall enough sides to hold the ice cream.
- Optional- pour extra caramel and brownie bites on top of the ice cream and gently stir. Cover and freeze for at least 12 hours.
Notes
Salted caramel- make sure butter and heavy cream are room temperature. Cold ingredients will cause the sugar to seize up.
Flour- make sure flour is spooned and leveled. Compacted flour will make the brownies dense.
Brownies- for fudgy brownies, make for 30-35 minutes
Nutrition
Calories: 214kcal