• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Emma Duckworth Bakes

  • HOME
  • ABOUT
    • Contact
  • RECIPES
    • Breakfast
    • Brownies & Bars
    • Cakes & Cupcakes
    • Cookies & Biscuits
    • Doughs & Pastries
    • French Baking
    • Ice-cream, Popsicles & Frozen
    • Meringues & Pavlovas
    • Panna Cotta, Mousse & Parfait
    • Pies & Tarts
    • Profiteroles & Eclairs
    • Sauces & Curds
    • Small Batch
    • Snacks
  • BAKING RESOURCES
    • Doughs & Pastries
    • How to Guides
    • Baking Tips
  • Cookbook
  • SUBSCRIBE
Home » Ice-cream, Popsicles & Frozen » Salted Caramel Brownie Ice-cream

Salted Caramel Brownie Ice-cream

22/07/2019 by Emma 2 Comments

Jump to Recipe·Print Recipe

Caramel and brownie ice-cream

The combination of smooth caramel ice-cream with a salty kick and chunks of chocolate brownie swirled through might just provide you with all the ice-cream dreams that you’ve been waiting for. This Salty Caramel Brownie Ice-cream will be a hit in your household!

It’s only until recently that I’ve developed a passion for making ice-cream. We have a small ice-cream maker sat in the corner cupboard and to be honest in the past I have forgotten that it even exists. I know I know…it’ll get a complex. Sorry Sunbeam Ice-cream Maker. The process of creating real ice-cream by making up the custard base and then adding the flavours into it and standing there watching it churn away in the machine is amazing … except when you want to make ice-cream quickly.

Having to remember to add the ice-cream machine bowl into the freezer the day before is, well, a hassle sometimes. If you forget, the disappointment for three little girls who have to wait for yet another day for the ice-cream is palpable.

It’s at this point that this recipe for no churn ice-cream is amazing as it’s just so quick and easy. Yes I get it that you have to make up a batch of chocolate brownies but seriously- I have some great tips below so that you can use a store-bought brownie box and make them taste infinitely better. Timing wise, whilst the brownies are cooking away in the oven you can be making your own jar of caramel sauce. Once these two components are made, in a few extra steps you have the naughtiest, most decadent, delicious Salted Caramel Brownie Ice-Cream. It’s so worth the effort!

  • Making of no-churn ice-cream

How to make boxed brownies

The first step of this recipe is to make the boxed brownies.

I referred to the tips from the lovely Kristie of The Sweet and Simple Kitchen Blog who’s become renowned for turning box mixes into super delicious treats by substituting some of the ingredients.

When I came up with the idea for this recipe, I wanted to reduce some of the preparation and cooking time so decided that using Kristie’s boxed brownie tips were the way to go instead of making up a batch of brownies from scratch. Sometimes quick is most definitely good!

Saying that if you want a fresh batch of brownies then here is my recipe for my Double Chocolate Cherry Brownies. Just leave out the cherries and you are good to go.

The tips I learnt are:

  1. Substitute the old for melted butter. The butter gives the brownies an added richness.
  2. Substitute the water for the same amount of brewed espresso coffee. You won’t taste the coffee in the brownie but coffee accentuates the flavour of chocolate. It’s a good tip to add a small amount of coffee into your chocolate cakes too.
  3. Add some chopped dark chocolate. This will melt through into the batter as the brownies cook and add to the richness and depth of flavour.
Salted caramel brownie ice-cream

Making the salted caramel sauce

I used to be so nervous about making caramel sauce but following my step-by-step tips and visual guide, found here you’ll have no problems.

Nothing can beat the taste of homemade caramel sauce and you’ll be drizzling it all over your ice-cream scoop before you know it.

Saying that, I am well aware of time constraints and that sometimes you don’t have the inclination. If that’s the case, go for store bought caramel sauce. I’m not judging.

  • Caramel sauce swirled through vanilla ice-cream with chunks of brownie in it
  • scoop of caramel brownie ice-cream

The joys of making no-churn ice-cream

By the time your brownies and caramel sauce are cooling, you can be getting your no-churn ice-cream ready.

You only need three ingredients for no churn ice-cream:

  • condensed milk cream
  • whipped cream
  • vanilla extract

The simple steps to make it are:

  • whip the cream
  • stir the condensed milk and vanilla extract together
  • fold the condensed milk and whipped cream until combined.

Boom- that’s it! This makes the base of the ice-cream and is delicious as is.

Salted Caramel Brownie Ice-Cream

As we want to make caramel ice-cream you then add 3/4 cup of salted caramel sauce to the ice-cream base.

The final step, and I would say the most important step, is to add the brownie chunks. Add as much or as little as you like!

However, if caramel and brownies don’t take your fancy then you can add any other ingredients that you want to make your very own ice-cream flavour. I’m thinking chocolate chip or crushed oreos or pretzels and peanut M&M’s! So many options!

Caramel and brownie ice-cream
brownie and caramel ice-cream in a cone on a plate
Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Caramel and brownie ice-cream

Salted Caramel Brownie Ice-Cream

★★★★★ 5 from 1 reviews
  • Author: Emma
Print Recipe
Pin Recipe

Description

The combination of smooth caramel ice-cream with a salty kick and chunks of chocolate brownie swirled through might just provide you with all the ice-cream dreams that you’ve been waiting forC


Ingredients

Scale

For the Brownies

1 box brownie mix, store bought

60ml (1/4 cup) brewed espresso coffee

50g (1/4 cup) unsalted butter, melted

100g (3/4 cup) dark chocolate, chopped

For the Caramel Sauce (yields 1 cup sauce)

200g (1 cup) granulated sugar

90g (1/2 cup) unsalted butter, cubed

120ml (1/2 cup) double cream, room temperature

1 teaspoon, vanilla extract

2 teaspoons, natural sea salt flakes

Please check out my Salted Caramel Sauce post here

For the Ice-cream

397g can sweetened condensed milk

600ml (2 1/2 cups) whipping cream

1 teaspoon vanilla extract


Instructions

For the Brownies

  1. Make the following simple substitutions to elevate your boxed brownies. Substitute the oil for the same quantity of melted butter. Substitute the amount of water for freshly brewed espresso coffee.
  2. In a medium mixing bowl, beat your egg and butter with a wooden spoon as this gives your brownies a gooier texture. Then add in all your other ingredients and stir until combined.
  3. Stir through chopped dark chocolate (or milk chocolate if you would prefer) to enhance the chocolate flavour profile.
  4. Bake as recommended on the box. Allow to cool before chopping the brownie for the ice-cream. (I used two thirds of the cooked brownies in the ice-cream and left the remainder to be enjoyed with a scoop of ice-cream for dessert. If you would like to add all of it then by all means do)

 

For the Caramel Sauce

  1. Follow the instructions from my Salted Caramel Sauce post here

 

For the Ice-cream

  1. In a medium bowl, with electric beaters, beat the whipped cream until soft peaks form taking care not to over beat. The cream will be done when you pull the beaters out and the cream stands to attention with a peak.
  2. In another large bowl, mix together the condensed milk, vanilla extract and 3/4 cup caramel sauce. Mix until combined.
  3. Add whipped cream to the condensed milk mixture and fold with a spatular gently until both are incorporated but still aerated.
  4. Add in chopped chocolate brownie and fold through.
  5. Pour into your pan and drizzle more caramel and sprinkle brownie onto the top.
  6. Freeze for 4-6 hours until fully set.
  7. Remove from the freezer ten minutes prior to serving. Use an ice-cream scoop dipped into hot water. Serve with extra drizzled caramel sauce and brownies. Above all- enjoy!

Did you make this recipe?

Tag @emmaduckworthbakes on Instagram and hashtag it #emmaduckworthbakes

Recipe Card powered byTasty Recipes
Pinterest Graphic

Related posts

Roasted Strawberry Mascarpone Ice-cream
Chocolate Raspberry Popsicles
Roasted Plum Popsicles

Filed Under: Ice-cream, Popsicles & Frozen Tagged With: brownies, caramel, caramel ice-cream, caramel sauce, Chocolate, chocolate brownies, ice-cream, no-churn ice-cream, salted caramel sauce

Previous Post: « Salted Caramel Sauce
Next Post: Black Forest Pavlova »

Reader Interactions

Comments

  1. Laura

    09/10/2019 at 2:29 am

    Just made this and it turned out just like the picture. Beautiful! Haven’t tasted it yet, but sure it will taste amazing.

    ★★★★★

    Reply
    • Emma

      13/10/2019 at 4:25 pm

      Amazing Laura, thank you so much for letting me know Laura. I’m so glad that you liked it. It’s a firm favourite our household!!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆
Recipe Rating




Primary Sidebar

Welcome

Welcome to Emma Duckworth Bakes, a destination for approachable, delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for seasonal homemade treats shaped by European influences. Learn more about me here

SIGN UP FOR MY FREE
SMALL BATCH DESSERT E-BOOK!

​

    ​

    TOP RECIPES

    Chocolate Hazelnut Cookies

    Chocolate Hazelnut Cookies

    Cherry Almond Lattice Pie

    Cherry Almond Lattice Pie

    Fig, Caramel and Pecan Babka

    Fig, Caramel and Pecan Babka

    Footer

    About Emma

    Welcome to Emma Duckworth Bakes, a destination for delicious baked goods, sweet treats and desserts that you can re-create at home. A self-taught baker with a passion for homemade food made with seasonal ingredients and photographed in a beautiful way.

    Mesmerising roasted strawberry frosting swirls. Th Mesmerising roasted strawberry frosting swirls. The very best way to do frosting. Hope you’re all having a fab week so far 🌟
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    The best thing about making it to Friday...plannin The best thing about making it to Friday...planning that weekend baking project. And this Earl Grey Creme Brûlée Tart fits the bill. Lightly fragranced bergamot tea custard topped with that signature crunchy shell encased in flakey sweet shortcrust pastry. oh yeah. It’s good. Like really really delicious. And if you can’t be bothered to make the tart- then just make the creme brûlée in ramekins. Link in profile. 
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    My Upside Down Rhubarb Cake has been given a littl My Upside Down Rhubarb Cake has been given a little image re-fresh. Link in profile for this seasonal beauty.
✨
Now let’s talk progression- swipe right for my new rhubarb cake images as opposed to two years ago when I initially photographed this recipe. Worlds apart! How did I progress? 
1. Invested in myself by attending @foodtographyschool . I needed help and I turned to an expert for it instead of spending months/years mindlessly searching on u-tube.
2. Practice everyday - think about composition, understand the light you have to work with, know the message you are trying to portray. All skills that you can be taught but it’s up to you to develop them and progress. 
✨
After 18 months of hard graft, I landed a cook book deal. Without learning and then practicing my craft there is no way that dream would have been realised so quickly. 
✨
For those that take the leap and sign up to @foodtographyschool use discount code EMMA for 15% off plus have a 1 hour coaching session with me.
What ya waiting for... believe in yourself, take the leap, you won’t regret it🌟
.
.
.
@foodtographyschool #foodtographyschool #affiliate #foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london
    Blood orange really does make the prettiest everyt Blood orange really does make the prettiest everything! If you follow me on stories you’ll know I’ve been fervently reminding you to sign up to @foodtography master class. 2 out of 3 sessions are already sold out so if you want to take food photography seriously and make it a living you NEED to sign up and watch it. It’s FREE and you get a free BRAND PITCH GUIDE at the class.
🌸🍊
The newly improved Foodtography School Course will be launched at the sessions and having had a sneak peek - it’s amazing. 
🌸🍊
AND if you sign up to Foodtography Course or Advanced Foodtography Course use code EMMA at checkout to get 15% off AND you’ll receive a 1 hr COACHING SESSION with me. 
🌸🍊
Phew that was a lot. Hit me with any DM’s if you have questions ❤️
.
.
.

#foodblogfeed #feedfeed #feedfeedchocolate #feedfeedbaking #thebakefeed #f52grams #huffposttaste #inmykitchen #bonappetit #bakingblog #foodfluffer #foodtographyschool 
#foodfluffer #foodphotography #bakeandshare #realsimple #thebakefeed #hereismyfood #kitchn #bakedfromscratch #stilllife #yahoofood #buzzfeast #vscofeed #eattheworld #foodblogger @foodblogfeed @thefeedfeed @thebakefeed @food52 @real_simple  @thekitchn @thefeedfeed.chocolate @thefeedfeed.baking #chiswick #london

    Latest Recipes

    Chocolate Swiss Roll
    Whole Wheat Crêpes with Lemon Curd on a plate
    Lemon crêpes
    • FOOD PHOTOGRAPHY RESOURCES
    • PORTFOLIO
    • WORK WITH ME

    Copyright © 2021 Emma Duckworth Bakes on the Foodie Pro Theme