Brownie Salted Caramel Ice Cream Recipe

Scoops of Brownie Caramel Ice Cream on plate and drizzled in caramel.

5 from 4 votes

Brownie Salted Caramel Ice Cream Recipe

This Brownie Salted Caramel Ice Cream is the ultimate indulgent treat. The combination of smooth caramel ice cream and chunks of chocolate brownie swirled through might provide you with all the ice cream dreams that you've been waiting for.

Prep Time30

Cook Time20

Freeze Time4

Total Time4 20

Course: Ice-cream

Cuisine: American

Servings: servings

Calories: 471kcal

Author: Emma Duckworth

Equipment

Ingredients

Brownies

1 Boxed brownie packet
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

Ice-cream

397 g unsweetened condensed milk 1 can
480 ml double cream (heavy cream)
1 teaspoon vanilla extract

Metric - US Customary

Instructions

Make the Brownies

Note: 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.
Mix egg and butter together. In a medium mixing bowl, beat your egg and butter with a wooden spoon as this gives your brownies a gooier texture.
Add packet and espresso. Then add in the dry ingredients from the box and pour in the espresso. Mix until just 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 into small pieces for the ice cream. (I used ½ to ⅔ of the cooked brownies in the ice cream and left the remainder to be enjoyed with a scoop of ice cream for dessert. Option: add all the brownie.

Make the Caramel Sauce. For more information and process images head to my Salted Caramel Sauce post)

Heat the sugar until it melts. In a high-sided non-stick saucepan, heat the sugar over low heat, stirring often. It will go lumpy, but slowly those lumps will melt away into a liquid that will slowly turn golden. Once the sugar is in liquid form, stop stirring and swirl the liquid sugar while the colour changes to a lovely amber colour. Keep an eagle eye on it at this stage, as it can turn to burnt sugar very quickly. If the liquid is turning amber, but there are still lumps of sugar, then take the pan off the heat and keep swirling the liquid to give a chance for those lumps to melt.
Add the butter. Carefully add the butter in one go. It will bubble up but whisk continuously until it has thoroughly melted. Then remove it from the heat.
Add the cream. Pour in the cream, but be careful as it will bubble up again, but keep whisking, and the bubbling will die down. Please return it to medium-low heat, occasionally stirring, so that the caramel can thicken. This takes around 5 minutes.
Add the flavourings. Remove from the heat, stir in vanilla extract and salt (to taste), and mix thoroughly to combine. Pour into a bowl and set aside to cool completely.

Make the Ice ream

Whip the cream. 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.
Mix the caramel and condensed milk together. In another large bowl, mix the condensed milk, vanilla extract and 180ml (¾ cup) caramel sauce. Mix until combined.
Add the cream to the caramel mixture. 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.
Freeze. 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!

Notes

Nutritional Values: Values included are for the salted caramel ice cream only and do not include the brownies' ingredients.

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To store: Store the ice cream in your freezer-safe container in the freezer for up to 2 months. If you have any leftover brownies, store them in an airtight container for up to 5 days. Any remaining caramel can be refrigerated for up to 4 weeks. Heat gently in the microwave to create a runny consistency.

TIP 1: Doctor up those boxed brownies. Get the most out of that packet by making the small changes that I recommend, rather than following the packet instructions. The changes really do make a difference to the overall taste.

TIP 2: Don't overbake the brownies. If anything, er on the side of caution and underbake them ever so slightly. Bake until the sides are set but the centre still has a slight wobble to it. They'll continue to bake as they cool and the gooey bits mix into the caramel ice cream beautifully!

TIP 3: Keep a constant eye on the caramel. It can turn from golden to burnt in a blink of an eye so I suggest staying right by the cooktop the whole time.

TIP 4: Fold the whipped cream into the caramel mixture gently. The air in the whipped cream is what helps create the smooth creamy consistency of the ice cream.

Nutrition