- What if the cream clumps in the caramel?
- Don't panic! Put it back on low heat and stir constantly until the hardened sugar chunks melt again.
- Can I use store-bought brownies?
- Yes, but choose a high-quality, buttery version, as dry sponge cake won't give the same experience.
- Why put salt in sweet ice cream?
- Salt 'opens up' the taste buds, making sweet flavors feel more intense.
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Rehydrated Kurut Dip with Dill & Olive Oil
Braised Short Ribs (Galbi-jjim Style)
Roasted Pumpkin Seed Biscuits
Spiced Honey Cake
Molten Chocolate Lava Cakes
Oven-Roasted Sausages with Mustard
Seafood Pasta with Cuttlefish (Fideuà)
Vegetable Haleem Stew
Blue Cheese Croissants
Old-Fashioned Chocolate Fudge Cake
Creamy Yogurt Curried Squash (Tinda Masala)
Spicy Biltong Salad with Lime
Indonesian Sweet Pancake (Martabak Manis)
Spicy Turkish Vegetable Shakshuka (Şakşuka)
Danish Pork Meatballs (Frikadeller) with Gravy
Creamy Cauliflower & Swiss Chard Soup
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Caramel Brownie Chunk Ice Cream
This ice cream is a masterpiece of textures: the silky vanilla base, chewy buttery caramel, and dense chocolate brownie chunks meet. The secret to good caramel is patience and courage: wait until the sugar turns a deep amber color, releasing those bitter-toasted notes that give it true character. The brownie bits don't freeze rock-hard due to their high fat and sugar content, so every bite remains soft.
Ingredients
2
cups
Cold heavy cream
3/4
cup
Sweetened condensed milk
1
tsp
Vanilla extract
1/2
cup
Brown sugar (packed)
3.5
tbsp
Butter (room temperature)
1/3
cup
Heavy cream (for caramel, room temp)
1
cup
Brownie chunks
2
pinches
Salt
Shopping List (0)
Equipment Needed
- Heavy-bottomed saucepan (for caramel)
- Heatproof spatula
- Whisk
- Mixing bowls
- Freezer-safe container
- Knife and cutting board
Allergen Information
Milk
Egg
Wheat
Instructions
1
✓
Make the caramel: melt the brown sugar and butter in a heavy-bottomed saucepan over medium heat. Stir until the sugar dissolves completely, darkens, and smells distinctly toasted.
Tip: A heavy-bottomed pan ensures even heating so the sugar doesn't burn in one spot.
2
✓
Remove from heat and carefully pour in the room temperature cream (1/3 cup) in a thin stream. Be careful, the hot sugar will steam and bubble violently!
Tip: If the cream is too cold, the caramel will seize immediately (thermal shock). Room temperature cream yields a smoother sauce.
3
✓
Stir the caramel until smooth, add a large pinch of salt, then set aside to cool completely.
Tip: Salt counterbalances intense sweetness. Use only completely cooled caramel, or it will melt the ice cream base.
4
✓
Cut the brownie into small 1/2-inch cubes and place them in the freezer while you prepare the cream.
Tip: Pre-frozen brownie pieces won't smear when folded into the cream.
5
✓
Whip the cold heavy cream (2 cups) to stiff peaks with the vanilla extract.
Tip: It's ready when the bowl is turned upside down and the foam doesn't move.
6
✓
Gently fold the condensed milk and a pinch of salt into the whipped cream, being careful not to crush the foam structure.
Tip: Condensed milk gives body to the ice cream without cooking eggs.
7
✓
Layer in the freezer container: a portion of ice cream base, drizzle with cooled caramel, and sprinkle with brownie pieces. Repeat until finished. Finally, swirl with a knife for a marbled effect.
Tip: Don't mix completely; the goal is to have pure vanilla sections and dense caramel 'islands'.
8
✓
Freeze for at least 6 hours, sealed airtight.
Tip: The structure stabilizes during the long freezing time.
Recipe FAQ
Ingredients
- 2 cups Cold heavy cream
- 3/4 cup Sweetened condensed milk
- 1 tsp Vanilla extract
- 1/2 cup Brown sugar (packed)
- 3.5 tbsp Butter (room temperature)
- 1/3 cup Heavy cream (for caramel, room temp)
- 1 cup Brownie chunks
- 2 pinches Salt