Caramel Swirl Brownie Chunk Ice Cream

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As I sit here working on this post tonight, I’m trying to wrap my mind around the fact that I’ve been writing this blog for two years.

Vanilla Bean Salted Caramel Sauce + Brownie Chunks + Creamy Vanilla Bean Ice Cream = an AWESOME way to celebrate two years of recipes here at Barefeet In The Kitchen.

Caramel Brownie Ice Cream

What might be my favorite part of this recipe is that it took about 2 minutes to put together! I used a couple of leftover gluten free brownies for this recipe, but these traditional brownies would be great in this as well.

This blog has become a big part of our lives and I enjoy it so much; I can’t even imagine not sharing recipes with all of you every day. Thank you so much for being the wonderfully loyal readers that you are!

Caramel Brownie Ice Cream with spoon

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Caramel Brownie Ice Cream with spoon

Caramel Swirl Brownie Chunk Ice Cream

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Servings: 6 servings

Ingredients 

  • 2 cups whole milk
  • 14 ounce can of sweetened condensed milk
  • 3 vanilla beans, scraped, or 1 tablespoon vanilla extract
  • 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 1/2 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. Enjoy!

Nutrition

Calories: 586kcal · Carbohydrates: 103g · Protein: 11g · Fat: 16g · Saturated Fat: 7g · Cholesterol: 31mg · Sodium: 476mg · Potassium: 374mg · Fiber: 1g · Sugar: 69g · Vitamin A: 331IU · Vitamin C: 2mg · Calcium: 293mg · Iron: 2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 5/16/13 – recipe notes and photos updated 9/22/20}

Caramel Brownie Ice Cream

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. 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…

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