Caramel and brownie ice-cream

Salted Caramel Brownie Ice-Cream

  • Author: Emma


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



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


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!