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.
Recipe by at https://laurasglutenfreekitchen.com/2020/05/gluten-free-salted-caramel-brownie-ice-cream/