Gluten Free Salted Caramel & Brownie Ice-cream
The combination of salted caramel ice-cream and chunks of chocolate brownie swirled through might just provide you with all the ice-cream dreams that you’ve been waiting for. This Gluten Free Salted Caramel & Brownie Ice-cream will be a hit in your house.
With traditional home made ice cream, you have to cook cream, sugar and eggs together to make a custard, which then needs to be cooled, then churned in an ice cream maker. And if you’re doing it without a machine, the ice cream has to be vigorously beaten several times during the freezing stage to prevent ice crystals from forming. I had no idea that by combining condensed milk and cream and freezing it for a few hours, you will end up with the most divinely textured ice cream without all the hard work!
Yes I get it that you have to make up a batch of gluten free chocolate brownies for this but it is seriously worth it, if your feeling lazy of course you can use store bought gluten free brownies. Timing wise, whilst the brownies are cooking away in the oven you can be making your own jar of caramel sauce although again you can use store bought. I love Tesco Finest Brand version of salted caramel. It is delicious and works so well in this ice-cream. Once you have these two components, you have the naughtiest, most decadent, delicious Gluten Free Salted Caramel Brownie Ice-Cream. It’s so worth the effort!
The magic ingredient here is the condensed milk. It takes the place of the custard base, and when combined with the whipped cream, does an amazing job of replicating the texture of the creamiest, sweetest, softest ice cream you’ve ever had. All in less than 1/4 of the time it takes to make ice cream the traditional way.
I couldn’t stop taking little tastes here and there as I was taking these photographs. It is so rich and creamy and full of flavour.
Remember if you make this recipe, I would love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #laurasglutenfreekitchen
- FOR THE BROWNIES
- 1 cup/200g granulated sugar
- ½ cup/100g gluten free self raising flour
- ⅓ cup/50g cocoa powder
- 2 eggs
- ½ cup/120ml vegetable oil
- 1 tsp vanilla essence
- FOR THE CARAMEL SAUCE
- ¾ cup/150g sugar
- ½ cup/50g butter
- 1tbsp cream
- sea salt
- FOR THE ICE-CREAM BASE.
- 397g can sweetened condensed milk
- 500mL/2½ cups cream
- 1 tsp vanilla extract
- FOR THE BROWNIES
- Preheat your oven to 350F/180C fan/Gas mark 4.
- Line a 9'' x 9'' Baking tray with parchment paper.
- Add your sugar, flour and cocoa powder to a mixing bowl. Stir in your oil eggs and vanilla until all is combined.
- Pour your mix into your prepared pan and bake for approx 20 - 25 mins or until a knife comes out clean.
- Cool completely before chopping about 4 brownies for your ice-cream.
- FOR YOUR CARAMEL SAUCE
- Place sugar in a heavy bottomed saucepan and place over medium heat. Let the sugar melt without stirring. Take the sugar off the heat when it has got a nice caramel colour and then add the butter. Stir until you have a smooth mixture. Stir in the cream. Season to taste with salt. Pour caramel into a jug, cover with plastic and set aside to cool.
- FOR THE ICE-CREAM
- 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.
