no churn salted caramel brownie ice cream__________________________Creamy, dreamy, and ridiculously easy ice cream sans a machine, loaded with brownie bits and swirled with an easy homemade salted caramel.
Ingredients
- 6 brownies, homemade or store bought
- 2 1/2 cups heavy cream
- 3/4 cup sweetened condensed milk
- 1 tbsp vanilla
- 1 batch salted caramel (recipe below)
salted caramel
- 1/2 cup sugar
- 4 tbsp butter
- 1/4 cup heavy cream
- 1 tsp vanilla
- 1 tsp kosher salt
Instructions
- Bake whichever brownie recipe you intend to make. Keep in mind the prep time does not include the process for the brownies, so be sure to add that in to your considerations! Slice the brownies you intend to use until large chunks.
- Make the caramel. Dissolve the sugar on the stovetop, stirring often, until it reaches a deep gold, about 10 minutes. Remove from the heat and add the butter. The liquid will bubble vigorously. This is good! Stir until the butter melts, then whisk in the heavy cream until smooth. Stir in the vanilla and the salt. Pour into a heat safe container and refrigerate until cool, about 15-20 minutes.
- With a stand or hand mixer, whip the heavy cream on high speed until soft peaks form, about 4-5 minutes. Fold in the sweetened condensed milk, vanilla, and half of the caramel sauce, then gently distribute the brownie chunks.
- Pour cream mixture into a loaf pan or a large airtight, freezer-safe container. Swirl in the remaining salted caramel. Freeze at least six hours but preferably overnight.
- When ready to serve, let thaw on the counter about 5 minutes until scoopable. Enjoy!