Vanilla Bean Salted Caramel Sauce + Brownie Chunks + Creamy Vanilla Bean Ice Cream = an AWESOME way to celebrate pretty much any occasion.
What might be my favorite part of this recipe is that it took about 2 minutes to pull it together!
Last time I made a batch of this ice cream, I used a couple of leftover gluten-free brownies, but pretty much any brownie recipe will be great in this as well.
Brownie Ice Cream
Warm brownies with a scoop of cold ice cream and a generous pour of chocolate sauce are one of my favorite desserts.
That awesome pairing first inspired this Brownie Ice Cream years ago. Since then, we’ve made countless desserts with brownies and ice cream.
Almond Joy Brownie Sundaes and Chocolate Raspberry Brownies with ice cream, just to name a couple.
Homemade Ice Cream Recipes
I have a fairly well-established fondness for homemade ice creams. With 68 ice cream recipes on this website and more ice cream makers in my house than I even want to admit to owning, there are endless ways to enjoy a bowl of ice cream.
oh! And speaking of those ice cream makers, did you know that you can make almost any ice cream recipe without a machine?
Caramel Swirl Ice Cream
- Whisk together the whole milk, sweetened condensed milk, vanilla, and salt.
- Pour into your ice cream maker and freeze according to the manufacturer’s directions.
- When the mixture has finished churning, transfer to a freezer-safe container.
- Swirl in ½ cup caramel sauce and add the brownie chunks. Stir gently to combine. Place in the freezer until firm.
- Let the ice cream rest at room temperature for 5-10 minutes prior to scooping. Drizzle with remaining caramel sauce before serving.
Caramel Swirl Brownie Chunk Ice Cream
Ingredients
- 1 1/3 cups whole milk
- 2/3 cup heavy cream
- 14 ounce can of sweetened condensed milk
- 2 teaspoons vanilla extract or 1 vanilla bean, scraped
- 1/4 teaspoon kosher salt
- 2/3 cup room temperature caramel sauce, divided
- 1 1/2 cups COLD brownie chunks, chopped, about 3 brownies worth
Instructions
- Whisk together the whole milk, sweetened condensed milk, vanilla, and the salt. Pour into your ice cream maker and freeze according to the manufacturer's directions.
- When the mixture has finished churning, transfer to a freezer-safe container. Swirl in ½ cup caramel sauce and add the brownie chunks. Stir gently to combine. Freezer until firm.
- Let the ice cream rest at room temperature for 5-10 minutes prior to scooping. Drizzle with remaining caramel sauce before serving. Enjoy!
Nutrition
{originally published 5/16/13 – recipe notes and photos updated 3/22/21}
Maryann says
Congratulations on two tears. I love your kitchen tips!
LaurelfromMO says
OMG, this ice cream looks and sounds amazing!! Congrats on your anniversary!!
Anonymous says
The ice cream looks delish and I am going to try it. I would love to win the cutting board. [email protected]
Anonymous says
A big happy 2nd to you and thank you for sharing wonderful recipes and now a chance to win and awesome gift.
[email protected]
Maggie Bennett says
i just love your page..i ziplist your recipes all day everyday…Love them all..Congrats on your two years…i have been hearting a cutting board like that for a long time…
The Fam says
YUM! Your ice cream looks amazing! This cutting board would be so nice!
Vanessa says
What is the best technique you have found for swirling the caramel into your ice cream?
Mary Younkin says
Vanessa – I just layer it into my ice cream container when transferring it from the ice cream maker. Then if needed might swirl it with a knife or spoon.