I am so disappointed in myself. Why? Because this is the first ice cream I’ve made this summer. How could I let you down like that? All I can do is hope that this Salted Caramel Brownie Ice Cream is enough to make it up to you.
I think you’d forget any animosity you had with just one spoonful. My ice cream recipe is simple and no-cook, but you can always count on it to yield soft and creamy results. Even after being in the freezer for a few days, it stays soft and scoopable, unlike store-bought. Have you ever tried to scoop store-bought ice cream a day or so after opening it? You need an excavator for that.
No heavy construction equipment needed here. My Salted Caramel Brownie Ice Cream will melt in your mouth. There’s nothing better than the a salty-sweet equilibrium, and that’s why salted caramel is such a beautiful flavor. We could leave it at that frozen bliss, but you know me; I want next-level.
That’s why I brought in the big guns: brownies. Growing up, I loved a good bowl of fudge brownie ice cream, and that obsession with fudgy goodness hasn’t left me. The salted caramel and brownie together make this such an indulgent experience.
That’s what I love about ice cream. We can have a dessert in the summertime with rich flavors without it feeling heavy. It’s refreshingly cool and effortlessly smooth. Is that enough to make you forgive me now for holding out on you so long?
I suppose I’ll just have to keep trying to make up for lost time.
A Few Tips Before You Get Cooking:
- I put the brownie chunks in the freezer so they don’t melt the ice cream when you fold them in.
- To use an ice cream maker, you always want everything you’re using to be as cold as possible: the ingredients, the base, the freezer bowl, the mixing bowl.
- You can make this into a full sundae with hot fudge, whipped cream, and the works.
- Cut the recipe in half if for two people or less.
Salted Caramel Brownie Ice Cream
By The Smart Cookie Cook
Ingredients:
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 2 tsp. vanilla extract
- 17 oz. caramel sauce (I recommend Mrs. Richardson)
- 1/2 tsp. salt
- 1/2 cup granulated sugar
- 1 1/2 cups brownie chunks (I used a boxed mix)
Directions
- In a large mixing bowl, whisk together cream, milk, vanilla, caramel, salt, and sugar, until well-combined. Cover and chill in fridge for at least 8 hours or overnight.
- Place brownie bites in an airtight bag and place in freezer. Place a large mixing bowl in the freezer as well.
- Churn ice cream in an ice cream maker according to manufacturer’s directions. Immediately transfer to chilled bowl and fold int chilled brownies just until distributed. Place in an air-tight container and freeze until firm to your liking. I recommend 6+ hours. Enjoy.
