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Salted Caramel Brownie Fudge Ice Cream

Maria G. Brooks
Salted Caramel Brownie Fudge Ice Cream is a decadent and indulgent dessert that combines rich, fudgy brownies, creamy vanilla ice cream, and a swirl of homemade salted caramel sauce.
This no-churn ice cream is easy to make and doesn't require an ice cream maker, making it perfect for any occasion.
The sweet caramel and chewy brownie pieces add layers of flavor and texture, creating a treat that's perfect for chocolate lovers.
Nutrition Facts (Per Serving)
Calories: 450 kcal Total Fat: 28g, Saturated Fat: 17g, Cholesterol: 110mg, Sodium: 250mg, Total Carbohydrates: 50g, Dietary Fiber: 1g, Sugars: 40g, Protein: 5g
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Prep Time 20 minutes
Total Time 20 minutes
Course Dessert, Ice Cream
Cuisine American, Dessert
Servings 8 servings
Calories 450 kcal

Equipment

  • 1 large mixing bowl
  • 1 Medium Saucepan
  • 1 9x9-inch baking pan (for brownies)
  • 1 freezer-safe container (for the ice cream)
  • 1 Whisk or Spoon
  • 1 Spatula
  • 1 butter knife (for serving)

Ingredients
  

For the Brownies:

  • 1 box brownie mix or homemade ingredients if preferred
  • 2 eggs
  • ½ cup melted butter
  • ¼ cup water

For the Salted Caramel Sauce:

  • 1 cup granulated sugar
  • 6 tbsp unsalted butter
  • ½ cup heavy cream
  • 1 tsp sea salt

For the Ice Cream:

  • 2 cups heavy cream
  • 1 can 14 oz sweetened condensed milk
  • 1 tsp vanilla extract

Instructions
 

Bake the Brownies

  • Preheat the oven according to the brownie mix instructions. Mix the ingredients as directed, pour the batter into a greased 9x9-inch pan, and bake. Let them cool completely and cut into bite-sized cubes. Set aside.

Make the Salted Caramel Sauce

  • In a medium saucepan, melt the sugar over medium heat until it becomes golden. Add butter, stirring until it melts. Slowly add the heavy cream while stirring, then simmer for 2-3 minutes. Stir in sea salt and remove from heat. Let the sauce cool.

Prepare the Ice Cream Base

  • Whisk together the heavy cream, sweetened condensed milk, and vanilla extract in a large bowl until smooth. Pour this mixture into a freezer-safe container.

Add Brownies and Caramel

  • Gently fold in the brownie cubes and swirl in half of the salted caramel sauce. Do not fully stir, as you want the caramel to form ribbons throughout the ice cream.

Freeze

  • Cover the container and place it in the freezer for at least 6 hours or until the ice cream is firm.

Serve and Enjoy

  • Scoop the ice cream into bowls or cones and drizzle with any remaining salted caramel sauce. Serve immediately.

Notes

  • Brownie Texture: If you prefer a firmer texture for your brownies, you can use a slightly firmer brownie recipe or bake them a few minutes longer.
  • Customize: Add in other mix-ins such as chopped nuts, chocolate chips, or crushed cookies for an extra layer of texture and flavor.
  • Caramel Substitutes: If you’re pressed for time, you can use store-bought caramel sauce instead of homemade salted caramel.
  • Freezing Tip: Let the ice cream sit at room temperature for 5-10 minutes before serving to make scooping easier.
  • Storage: Store leftovers in an airtight container in the freezer for up to 2 weeks. Keep it tightly sealed to avoid freezer burn.
Keyword Salted Caramel Brownie Fudge Ice Cream