Caramel Brownie No-Churn Ice Cream

Caramel Brownie No-Churn Ice Cream

caramel brownie no-churn ice cream

Prep Time: 6 hours 30 minutes Cook Time: 30 minutes
Total Time: 7 hours Yield: 12

  No ice cream machine? No problem! This no-churn ice cream is rich and creamy – plus, you can customize it however you like. This version has homemade caramel sauce and brownie bites making it a decadent summer treat.

INGREDIENTS

FOR THE BROWNIES

• 1/4 cup of butter, melted
• 1/3 cup of sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 tablespoon strongly brewed coffee, at room temperature
• 1/3 cup cocoa powder
• 1/ 3 cup of flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup semisweet chocolate chips
• For the Caramel Sauce
• 1 cup granulated sugar
• 6 tablespoons butter
• 1/2 cup heavy cream

FOR THE ICE CREAM BASE

• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups cold heavy cream

INSTRUCTIONS

MAKE THE BROWNIES

1. Preheat oven to 350 degrees. Spray a standard-sized muffin tin with cooking spray.
2. In a medium bowl mix the butter, sugar, vanilla, egg, coffee together until smooth. In a small bowl whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet ones and stir just until combined. Fold in the chocolate chips.
3. Fill the muffin cups about 1/2 way with the batter (you’ll have enough batter to fill 4-6 of the cups). Add about a tablespoon of water to the empty cups. Bake the brownies for about 20 minutes or until a toothpick comes out clean. Allow them to cool on a wire rack. Once cooled, chop them up into bite-sized pieces.

MAKE THE CARAMEL SAUCE

1. Melt the sugar in a medium pot over medium-high heat, stirring constantly. Once the sugar has melted let it come to a boil and stop stirring. Once the sugar turns to an amber color (it won’t take long) add the butter and whisk it all together until the butter is melted.
2. Once the butter is melted, remove the pot from the heat and slowly pour in the heavy cream. Whisk continuously (be careful – the cream will bubble up) until the cream is incorporated and the sauce is smooth. Let it cool for a few minutes and then transfer it to a glass container.

MAKE THE ICE CREAM BASE

1. In a large bowl stir together the sweetened condensed milk and vanilla.
2. In a separate bowl (or stand mixer) whip the heavy cream until you get soft peaks. Gently fold the whipped cream into the condensed milk and vanilla mixture until combined. Gently fold in the chopped brownies. Pour the ice cream mixture into a 9×13 baking dish. Using a spoon swirl 1/2 of the caramel sauce in the ice cream (see notes). Cover the dish and place in the freezer for at least 6 hours or until the ice cream is set.

NOTES

• Whenever I make caramel sauce I always use a recipe from Simply Recipes  – it never fails. I’ve shared it here using my own words, so if this is your first time making caramel sauce be sure to check out the original recipe – it has a lot of great tips and tricks! One other thing about the caramel sauce – I used all of the sauce in the ice cream. First I stirred in 1/2 of the sauce into the base (after folding in the whipped cream) and then I swirled in the rest after I poured the ice cream into the dish. Let’s just say the ice cream was very caramel-y. If I made it again I would only swirl in half and save the rest so that’s what I included in the instructions.

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