Gluten-Free Salted Caramel & Brownie Ice Cream
Brace yourself… because this Gluten-Free Salted Caramel & Brownie Ice Cream is the ultimate indulgence. Rich, creamy, swirled with ribbons of salted caramel and packed with fudgy chunks of brownie, it’s what dessert dreams are made of.
Once you try it, you’ll never want to buy shop-bought again. It’s just that good.
No-Churn Magic (Yes, Really!)
Traditional ice cream involves tempering eggs, making custard, using an ice cream maker… and it’s all a bit of a faff. But not this one!
This is a no-churn ice cream, meaning there’s:
- No ice cream machine needed
- No custard base
- No faffing with multiple freeze-and-stir steps
The secret? Sweetened condensed milk. Combine it with whipped cream and you’ve got an ice cream base that’s creamy, soft, and dreamy, all in a fraction of the time.
Homemade Brownie Chunks
Yes, you’ll need brownies for this recipe… and yes, it’s worth it. I used my Gluten-Free Belgian Chocolate Brownies, which are dense, fudgy, and rich, basically the perfect ice cream mix-in.
That said, if you’re short on time (or just feeling lazy), you can absolutely use store-bought gluten-free brownies too. No judgment here!
Salted Caramel Swirls
While the brownies are baking, it’s the perfect time to make up your salted caramel sauce. I’ve made my own many times, but if you want to take a shortcut, I highly recommend the Tesco Finest Salted Caramel Sauce. It’s creamy, rich, and works beautifully in this recipe.
When you swirl it through the ice cream with the brownie pieces, you’re left with this decadent, sticky-sweet, salty, chocolatey combo that is honestly just… dangerous.
How to Freeze It
Once your condensed milk and whipped cream are combined, just fold in the chopped brownie chunks and caramel, then spoon into a container. Swirl a little extra caramel on top (because obviously) and freeze until firm.
Scoop. Serve. Devour.
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Ingredients
Instructions
- In a medium bowl, with an electric beater, beat the cream until soft peaks form taking care not to over beat.
- Add in the condensed milk, and vanilla extract. Mix until combined.
- Layer ⅓ of the whipped mixture into the bottom of a 9x5 loaf pan or lunch box and spread evenly.
- Drizzle the caramel sauce over the ice cream layer and sprinkle brownie bits on top. Tap the pan on the counter to to settle brownies and prevent air pockets.
- Cover with half of the remaining ice cream mixture, and add the fillings again in layers. Top off the pan with the last of the ice cream mix with a swirl of caramel and brownie pieces.
- Freeze for 4-6 hours until fully set.
- Remove from the freezer ten minutes prior to serving. Use an ice-cream scoop dipped into hot water.
Notes
Brownies: Use homemade or shop-bought gluten-free brownies. I used Laura’s Gluten-Free Belgian Chocolate Brownies.
Caramel: Use homemade or jarred salted caramel. Tesco Finest is a great choice.
Whipping cream: Make sure it’s full fat and very cold for best results.
Storage: Store in an airtight container in the freezer for up to 2 weeks.
