Nothing better on a hot summer’s day than a big bowl of Gluten-Free No-Churn Brownie Caramel Ice Cream!
Ever since I stumbled upon the genius that is no-churn ice cream last summer (remember that wonderful s’morey goodness?), we have been, um, a bit obsessed, to put it [very] lightly.
While nothing could stop us from trying new flavor after new flavor over the last 12 months (no, not even horrible crotchety old-man Winter) I have been a bit hesitant to share the recipes here because, let’s be honest, something along the lines of Stuffed Pepper Soup is much more appealing to the masses in 20 degree weather than no-churn ice cream.
UNLESS, of course, you’re crazy like me and willing to pile on 20 layers of clothing just to satisfy your sweet tooth the best way you know how: with No-Churn Brownie Caramel Ice Cream.
BUT, luckily, summer has sure decided to show her beautiful little face, and I can now share the most epic no-churn ice cream we have made to date, without feeling like a bonafide crazy person. ?
Wait, should I back up? Have you never heard of no-churn ice cream?
[I’ll excuse you for living under a rock, mainly because I’m usually right there with you in being just a bit behind the curve in all the latest and greatest food trends.]
No-churn ice cream is made of a base of two simple ingredients: sweetened condensed milk and heavy whipping cream. You simply whip up the cream into stiff peaks, fold in the sweetened condensed milk, freeze, and you’ve got ice cream. Yes, that’s all. Of course, you can also add in whatever fun mix-ins you want: gluten-free brownies, gluten-free graham crackers, coffee, peanut butter, vanilla bean paste, caramel, gluten-free oreo style cookies, you name it.
It’s quick, it’s easy, it’s so incredibly creamy, and approximately 863x better than store-bought ice cream ← trust me, I’ve done extensive research.
The star of my favorite no-churn ice cream so far in 2016: Brownie bites and caramel. Seriously, It can’t be beat. Creamy vanilla ice cream, HUGE brownie chunks, and endless amber swirls of sweet caramel — aka heaven.
Thanks to my friends at Canyon Bakehouse, even the add-ins are a cinch, too. I’m pretty sure I’ve raved about their brownie bites a million and a half times already, but those little babies are dangerously delicious. Then you consider the fact that you didn’t have to make them, they taste like homemade, AND they allow you to eat ice cream loaded with gluten-free brownies with no extra work…. Yup. These people deserve a Nobel prize.
For the caramel – just use whatever high-quality gluten-free caramel you can find at the grocery store (I love TJ’s gluten-free caramel sauce and Whole Foods also carries an excellent option!)
Two quick tips about assembling this no-churn brownie caramel ice cream:
#1 – Freeze the brownies for a bit. Before adding the brownie bites to the no-churn ice cream base, freeze them for at least one hour. If you add them in at room temperature, they will break into a million pieces and you will essentially have brownie flavored ice cream with zero chunks (…not that there’s anything particularly bad about that…). But if you want BIG chunks of brownie all through your ice cream (yes, please!), be sure to freeze them first so they will stay in large, glorious chunks while you fold them into the the base.
#2 – Swirl the caramel in as your very last step. If you do this too early (or too aggressively) you will have caramel flavored ice cream (again, nothing wrong with that, though!) and no swirls of caramel. If you are going for the luscious swirls like I prefer, you’ll also want to chill the caramel for a bit. Putting it in the refrigerator for 15-30 minutes should do the trick! Before you add the caramel into the ice cream, you’ll prepare the base, fold in and evenly distribute the brownie chunks throughout the base, and then drizzle half of the caramel over the ice cream. Gently fold twice – and twice only!!! – and then drizzle the rest of the caramel on top, folding once more.
??? Guaranteed no-churn brownie caramel ice cream success.
What are your favorite ice cream flavors and mix-ins? The no-churn craze is in full swing around here, and though it will be tough for us to break away from our beloved brownie caramel, I’d love to hear your favs!
- 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
- In a large freezer safe bowl, combine sweetened condensed milk and vanilla.
- 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!)
- Gently fold the whipping cream into the sweetened condensed milk mixture
- Break the brownie bites into larger chunks and add to the ice cream base, folding the brownie pieces in very gently.
- 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.
- Cover the bowl tightly, and freeze overnight or for at least 8 hours.
This recipe was developed in partnership with Canyon Bakehouse. All opinions are 100% my own!
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