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 was only until recently that I developed a passion for making ice cream. We have a small ice-cream maker sitting 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!
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 was 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 learned are:
- Substitute the old for melted butter. The butter gives the brownies an added richness.
- 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.
- 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.
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.
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 ¾ 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!
Try out my Pecan Praline Ice Cream for another of my no-churn ice cream recipes.
The Chocolate Hazelnut Semifreddo is dinner party, entertaining worthy- it's a thing of beauty!
Salted Caramel Brownie Ice-Cream
- 60 ml brewed espresso coffee
- 50 g unsalted butter, melted
- 100 g dark chocolate 70% , chopped
Caramel Sauce (yields 240ml/1 cup)
- 200 g granulated sugar
- 90 g unsalted butter, room temperature and cubed
- 120 ml double cream (heavy cream), room temperature
- 1 teaspoon vanilla extract
- 2 teaspoon flaked sea salt
- 397 g unsweetened condensed milk, 1 can
- 600 ml double cream (heavy cream)
- 1 teaspoon vanilla extract
- Follow the boxed brownies instructions. However, 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.
- 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.
- Stir through chopped dark chocolate (or milk chocolate if you would prefer) to enhance the chocolate flavour profile.
- 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)
- Follow the instructions from my Salted Caramel Sauce post.
- In a medium bowl, with hand-held electric beaters fitted with the whisk attachment, whip the cream until soft peaks form taking care, not to over whip. The cream will be done when you pull the beaters out and the cream stands to attention with a peak.
- In another large bowl, mix the condensed milk, vanilla extract and 180ml (¾ cup) caramel sauce. Mix until combined.
- Add whipped cream to the condensed milk mixture and fold with a rubber spatular gently until both are incorporated but still aerated. Add in the chopped chocolate brownie and fold through.
- Pour into your pan and drizzle more caramel and sprinkle brownie onto the top. Freeze for 4-6 hours until fully set.
- 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!
All recipes are developed and tested in Metric grams. I strongly recommend that you bake using digital scales for a more accurate result. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.