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Salted Caramel Brownie ice cream served with caramel sauce and brownie pieces
Homemade ice cream with salted caramel and brownie

Homemade Salted Caramel Brownie Ice Cream

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Salted caramel (caramel au beurre salé) is a brilliant invention of Breton confectioners that has conquered the world. Salt not only flavours but acts as a flavour enhancer: suppressing bitter tastes and highlighting sweetness, creating an addictive 'umami' type experience. In this ice cream, salted caramel sauce swirls marble-like through creamy vanilla ice cream, while soft brownie pieces add chocolatey depth to the composition. This flavour combination is an example of perfect balance.
🕒 Prep Time 25 mins
⌛ Total Time 4 hrs
🍽️ Servings 6 servings
🔥 Calories 410 kcal
🌍 Cuisine American

Ingredients

Equipment Needed

  • Ice cream maker: For freezing.
  • Whisk: For dissolving sugar.
  • Spoon: For layering the caramel.

Allergen Information

⚠️ Milk
⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Preparation: cut the brownie into cubes and chill. Also place the caramel sauce in the fridge so it's thick but still pourable.

Tip: If the caramel is too warm, it melts the ice cream during layering. If too cold, it can't be drizzled. Fridge cold is ideal (approx. 4-5°C).
2 ✓

Mix the milk, cream, sugar, vanilla and half the sea salt in a bowl until the sugar is completely dissolved.

Tip: Salt acts as a general flavour enhancer in the ice cream base, highlighting the sweetness of the cream.
3 ✓

Pour the mixture into the ice cream maker and freeze until creamy (approx. 20-25 minutes).

Tip: During mixing in the machine, fat globules partially coalesce, giving the ice cream structure and dryness.
4 ✓

In the last minute, throw in the brownie cubes, let them mix in.

Tip: Be careful not to break them into mush.
5 ✓

Layering: Put a layer of ice cream into a freezer-safe container. Drizzle with caramel sauce and sprinkle with a pinch of sea salt. Repeat layering until finished.

Tip: Don't mix it in the box! The goal is a 'variegato' (striped, marbled) effect, so there are bites where you hit solid caramel.
6 ✓

Freeze the finished ice cream for at least 2-3 hours before serving.

Tip: During this time the caramel also firms up enough not to run when served, but remains chewy.

Recipe FAQ

The caramel became too hard in the ice cream.
Plain caramel freezes rock hard in the freezer. Use a creamy, buttery caramel sauce (toffee), which remains chewable even when frozen.
Can I use plain table salt?
Yes, but the crunchy crystals of sea salt (fleur de sel) add extra texture and a flavour explosion if they don't dissolve completely.

Ingredients

  • 500 ml Double cream
  • 250 ml Whole milk
  • 130 g Granulated sugar
  • 2 tsp Vanilla extract
  • 120 ml Salted caramel sauce (shop-bought or homemade)
  • 1 tsp Sea salt (flakes)
  • 150 g Brownie (ready-made, cubed)