Caramel Brownie Ice Cream

This post is sponsored by ALDI. All opinions are my own.


Chocolate almond ice cream with brownie chunks, marshmallows and salted coconut caramel is the perfect dairy-free treat to enjoy this summer!

July is National Ice Cream Month and to celebrate I partnered with ALDI to bring you a super addictive and dairy-free dessert so you can treat yo’self! For this easy recipe I used ALDI Earth Grown Vegan Chocolate Ice Cream and I’m obsessed with it! I try to limit my dairy intake as much as I can, so finding an almond milk ice cream that I really like is a life saver.


This Caramel Brownie Ice Cream recipe is my version of a lightened up Rocky-Road. I won’t say that it’s guilt-free cause it’s a treat after all, but it’s made with high quality, gluten and dairy-free ingredients which always makes me feel good about my choices.

ALDI is my go-to grocery store for high quality and affordable ingredients, especially because, as a baker and blogger, I’m constantly testing recipes and trying out new things! I also like that it’s a one-stop-shop and I can get everything from produce to flour to marshmallows, to make delicious desserts for you.


How to make Caramel Brownie Ice Cream

OK, onto this delicious recipe! To make this Caramel Brownie Ice Cream you’re going to need:

  • ALDI Earth Grown Vegan Chocolate Frozen Non-Dairy Dessert: softened, or your preferred Chocolate Ice cream. I used 2 pints to fill a 9″x5″ loaf pan.
  • Salted Coconut Caramel (recipe below): it’s delicious, dairy-free and vegan!
  • Marshmallows: you can cut ALDI Baker’s Corner Marshmallows into pieces or buy mini marshmallows.
  • Brownies: my tried and true, fool-proof recipe of gluten-free brownies (below). They’re the best! Or any boxed brownie mix works too.
  • Patience: after you assemble all your ingredients and make your brownies, you’re gonna need a few hours for the ice cream to freeze 100%. So if you’re planning a get-together, make sure to prep ahead of time.

Tips to fancy-up store-bought ice cream

Adding a few ingredients to store-bought ice cream is the easiest way to fancy up a dessert. Whether you’re making it for yourself, your guests or your kids, you’ll end up with a super yummy and customized treat that will have everyone asking for more!

  • Make sure your ice cream base is softened. Leave it on your countertop for a few minutes before adding the rest of the ingredients. Keep an eye on it cause it happens pretty fast with this summer heat.
  • After your brownies have cooled, cut them into 1″ squares and place them on a baking tray. Make room in your freezer, and freeze for about 1 hour. This helps keep their shape when adding to the ice cream base.
  • Keep the salted coconut caramel at room temp before incorporating, too. Otherwise it might melt the ice cream.
  • Have your marshmallows ready to go!

looking for easy summer recipes? check these out!

There you have it, friends! My go-to dessert for these warm summer nights. ENJOY!

I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day!


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Caramel Brownie Ice Cream

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Chocolate almond ice cream with brownie chunks, marshmallows and salted coconut caramel is the perfect dairy free treat to enjoy this summer!


For the Caramel Brownie Ice Cream

  • 2 pints Earth Grown Vegan Chocolate Frozen Non-Dairy Dessert, or preferred Chocolate Ice Cream, softened
  • 1 cup gluten-free brownies, recipe follows, or preferred brownie mix
  • 1 cup Baker’s Corner Giant Marshmallows, or preferred marshmallows, cut into 1” squares,
  • 1 cup Salted Coconut Caramel (recipe follows), or store-bought caramel
  • To serve: Benton’s Waffle Cones,, or preferred waffle cones

For the Gluten-free Brownies:

  • 2 cups gluten-free flour
  • 3/4 cup cocoa powder, sifted
  • 2 cups brown sugar, I prefer using light
  • 2 tsp baking powder
  • 1/4 cup coconut oil, melted
  • 1 1/2 cup nut milk, I used almond milk
  • Pinch of sea salt
  • 1 egg, or vegan egg replacer
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chunks

For the Salted Coconut Caramel

  • 1 cup granulated sugar
  • 1/4 cup coconut sugar
  • 1/2 cup light corn syrup
  • 1 cup coconut cream
  • 1/4 tsp sea salt
  • 1/4 cup coconut milk
  • 1/4 tsp vanilla extract


For the Gluten-free brownies:

  1. Preheat oven at 350F. Grease and line 9×13 pan with parchment paper.
  2. In a large bowl, add the flour, brown sugar, sea salt, baking powder and cocoa powder and whisk until combined. In a separate bowl, combine nut milk, egg (or vegan egg replacer), vanilla extract and coconut oil and stir.
  3. Pour the wet ingredients into the dry ingredients and stir using a spatula, until you can’t see any flour.
  4. Fold in chocolate chunks. Transfer to prepared pan and sprinkle extra chocolate chunks on top (optional).
  5. Bake for 35 minutes until edges start to pull away from the sides. Remove from oven and let cool for 15 minutes before removing from pan.
  6. Cut into 1″ squares and freeze for 1 hour.

For the Salted Coconut Caramel

  1. Combine all the ingredients in a medium saucepan and simmer for 30 minutes, stirring occasionally, until the mixture thickens. It’ll continue to thicken once cooled. Set aside 1 cup and refrigerate the rest for up to 1 week.

For the Caramel Brownie Ice Cream

  • In a 9″x5″ loaf pan, add the first layer of the softened ice cream base. Followed by a layer of 1/3 cup of brownies, 1/3 cup marshmallows and 1/3 cup salted caramel (make swirls, carefully).
  • Repeat the process until you’ve used up all the ingredients. Freeze for 4-8 hours, but preferably overnight.
  • Serve on a waffle cone and top with sea salt, and extra caramel. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert, Frozen
  • Cuisine: American

* This post is brought to you by ALDI. All content, including recipe, photos, and words are my own. Thank you for supporting the brans that keep Yoga of Cooking, mindful.

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