Description
Quick and easy no churn chocolate ice cream filled with fudgy brownie pieces and drizzled with salted caramel sauce.
Ingredients
Scale
- 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.
Keywords: ice cream, no churn ice cream, chocolate, chocolate ice cream, salted caramel, brownies, brownie ice cream, salted caramel ice cream, frozen, dessert, frozen dessert, easy ice cream, homemade ice cream