Caramel Brownie No-Churn Ice Cream
A few weeks ago I was preparing for a long two-weeks away and preparations included, among other things, laundry, giant suit case packing, and a turbo-charged cooking fest in order to make and photograph recipes to share while I was away for work in California. Now I’m finally here at the end of the trip to share this decadent caramel brownie no-churn ice cream and it feels like I made and photographed it a million years ago.
It’s been a long two weeks.
Luckily the trip wasn’t just all work and no play – both Steve and I needed to be out there for work, so we managed to tack on a wine-tasting weekend in Sonoma and another weekend gave us time to zip down to the central coast to spend time with my brother who I hadn’t seen in four years (!). If you follow me on Instagram you might have seen a couple pics of wine, deer, beaches and rainbows – those were all from the fun parts of the trip. The rest of it was spent in meetings and, while it was very productive, I have to say I am so glad to be home.
So now, this ice cream.
Caramel brownie no-churn ice cream to be specific.
Did you know you can make creamy rich ice cream without an ice cream maker? I know – I was skeptical, too, but it’s true! The best part? It’s not difficult to whip up a batch – it’s almost too easy, which means a big bowl of ice cream is just within reach.
I went a little crazy with this version – it’s a caramel brownie extravaganza because I love my ice cream jam-packed with add-ins – but you should know that the ice cream base is very simple to make and you can customize it however you like. Maybe stir in some fresh fruit or chopped up candy bars or some store-bought chocolate sauce. Seriously, you can make it as simple or over-the-top as you like.
Have a great weekend and Happy 4th of July!
- For the Brownies
- ¼ cup of butter, melted
- ⅓ cup of sugar
- .5 teaspoon vanilla
- 1 egg
- 1 tablespoons strongly brewed coffee, at room temperature
- ⅓ cup cocoa powder
- 1/ 3 cup of flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup semisweet chocolate chips
- For the Caramel Sauce
- 1 cup granulated sugar
- 6 tablespoons butter
- ½ cup heavy cream
- For the Ice Cream Base
- 1 can (14 ounces) sweetened condensed milk
- 2 teaspoons vanilla extract
- 2 cups cold heavy cream
- Make the Brownies
- Preheat oven to 350 degrees. Spray a standard-sized muffin tin with cooking spray.
- In a medium bowl mix the butter, sugar, vanilla, egg, coffee together until smooth. In a small bowl whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet ones and stir just until combined. Fold in the chocolate chips.
- Fill the muffin cups about ½ way with the batter (you’ll have enough batter to fill 4-6 of the cups). Add about a tablespoon of water to the empty cups. Bake the brownies for about 20 minutes or until a toothpick comes out clean. Allow them to cool on a wire rack. Once cooled, chop them up into bite-sized pieces.
- Make the Caramel Sauce
- Melt the sugar in a medium pot over medium-high heat, stirring constantly. Once the sugar has melted let it come to a boil and stop stirring. Once the sugar turns to an amber color (it won’t take long) add the butter and whisk it all together until the butter is melted.
- Once the butter is melted, remove the pot from the heat and slowly pour in the heavy cream. Whisk continuously (be careful – the cream will bubble up) until the cream is incorporated and the sauce is smooth. Let it cool for a few minutes and then transfer it to a glass container.
- Make the Ice Cream Base
- In a large bowl stir together the sweetened condensed milk and vanilla.
- In a separate bowl (or stand mixer) whip the heavy cream until you get soft peaks. Gently fold the whipped cream into the condensed milk and vanilla mixture until combined. Gently fold in the chopped brownies. Pour the ice cream mixture into a 9×13 baking dish. Using a spoon swirl ½ of the caramel sauce in the ice cream (see notes). Cover the dish and place in the freezer for at least 6 hours or until the ice cream is set.
One other thing about the caramel sauce – I used all of the sauce in the ice cream. First I stirred in ½ of the sauce into the base (after folding in the whipped cream) and then I swirled in the rest after I poured the ice cream into the dish. Let’s just say the ice cream was very caramel-y. If I made it again I would only swirl in half and save the rest so that’s what I included in the instructions.
The post Caramel Brownie No-Churn Ice Cream appeared first on Girl Gone Gourmet.
Source: http://www.girlgonegourmet.com/2015/07/caramel-brownie-no-churn-ice-cream.html
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