No-Churn Brownie Caramel Ice Cream
Prep time
Total time
Serves: 8
  • 1 14 oz. can sweetened condensed milk
  • 16 oz. cold heavy whipping cream
  • 1 teaspoon gluten-free vanilla extract
  • 1 package Canyon Bakehouse Gluten-Free Brownie Bites, frozen*
  • ½ cup gluten-free caramel sauce, slightly chilled
  1. In a large freezer safe bowl, combine sweetened condensed milk and vanilla.
  2. Using the whisk attachment, add the cold whipping cream to your stand mixer, and beat on high until stiff peaks form - about 2-3 minutes. (hand mixer can also be used!)
  3. Gently fold the whipping cream into the sweetened condensed milk mixture
  4. Break the brownie bites into larger chunks and add to the ice cream base, folding the brownie pieces in very gently.
  5. Drizzle half of the caramel sauce over the ice cream base, and fold only TWO times. Drizzle the rest of the caramel sauce over the top of the ice cream base, and fold one more time.
  6. Cover the bowl tightly, and freeze overnight or for at least 8 hours.
* Freezing the brownies bites before adding them to the ice cream base will ensure that they stay in large chunks and don't dissolve into the base.
Recipe by Grain Changer at