A chocolatey, creamy, salty-sweet no churn ice cream you won’t be able to stop eating! This chocolate salted caramel brownie ice cream is filled with bite sized brownie pieces nestled in a silky no churn chocolate ice cream base and layered with salted caramel sauce. I call that a win, win, win!
You can make this recipe even easier on yourself by using store bought caramel sauce and boxed mix brownies. Or go the extra mile and make homemade caramel AND from scratch fudgy brownies!! Either way this ice cream is going to be epic!
What is No Churn Ice Cream?
No churn ice cream is exactly how it sounds! It’s an alternative way to make ice cream without the need for a machine that would churn the ice cream base to give it a creamy and thick consistency. A no churn recipe is great for those that don’t have an ice cream maker or don’t want to store another piece of kitchen equipment.
A basic no churn ice cream has only two main ingredients, heavy whipping cream and sweetened condensed milk. The cream will be whipped to a stiff peak consistency before being combined with the sweetened condensed milk and any other flavorings or ingredients. The whipped cream gives this ice cream a silky and light texture while the condensed milk provides the sweet and creamy elements.
How to Make Chocolate Salted Caramel Brownie Ice Cream:
This ice cream comes together in a flash so have all your ingredients prepped and ready to go before you begin. Here’s what you’ll need:
- Heavy whipping cream – cold, straight from the fridge
- Sweetened condensed milk – one 14 oz can
- Unsweetened cocoa powder – sifted to remove any lumps
- Vanilla extract – for added flavor
- Salt – to balance out the sweetness
- Brownies – homemade or your favorite box mixed version
- Salted caramel sauce – make it yourself or go for store bought
Begin by whipping the cream to stiff peaks using a stand mixer or hand mixer. In a separate large bowl combine the condensed milk, sifted cocoa powder, vanilla and salt. Fold in the whipped cream. Cut the brownies into bite sized pieces and toss into the ice cream mixture.
Place 1/3 of the ice cream into a freezer safe 2+ quart capacity sized pan. Drizzle on 1/3 of the salted caramel sauce. Repeat layers two more times. Dot the top of the ice cream with more brownie pieces if desired. Cover with plastic wrap and freeze for several hours or overnight.
Super simple right?! Now you have no excuse not to make yourself some no churn ice cream at home!
Looking for more Frozen Treats?
Check out these Peach Tea Popsicles or my No Churn Coffee Oreo Ice Cream!
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Chocolate Salted Caramel Brownie Ice Cream (No Churn)
- Prep Time: 15 min
- Cook Time: 0 min
- Total Time: 15 min + freezing time
- Yield: 2 quarts 1x
Description
Quick and easy no churn chocolate ice cream filled with fudgy brownie pieces and drizzled with salted caramel sauce.
Ingredients
- 2 cups (1 pint) heavy whipping cream, chilled
- 1 (14oz) can sweetened condensed milk
- 1/2 cup unsweetened cocoa powder, sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 batch brownies, homemade or boxed (full 8×8″ pan or 1/2 of a 13×9″ pan)
- 1/2 cup salted caramel sauce
Instructions
- Add the heavy cream to a stand mixer, use the whisk attachment to whip the cream on a medium to high speed until stiff peaks form.
- In a separate large bowl, mix together the sweetened condensed milk, cocoa powder, vanilla and salt. Add about half of the whipped cream to the condensed milk mixture and begin to fold in. Add in the rest of the whipped cream and fold in until completely combined.
- Use a half batch of a 13×9″ pan of brownies (or a full 8×8″ pan) and cut brownies into bite sized cubes. Stir brownies into ice cream mixture. The ice cream will be loose in texture.
- Transfer 1/3 of the ice cream to a 9×5″ metal or glass loaf pan or another 2 quart capacity freezer safe container. Drizzle in 1/3 of the caramel sauce. Repeat the layers 2 more times, each with another 1/3 of the ice cream and 1/3 of the caramel sauce. Place additional brownie pieces on top of the ice cream if desired.
- Cover the surface with plastic wrap, touching the top of the ice cream to prevent ice pockets from forming. Place in the freezer for 6-8 hours or overnight.
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