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Caramel Brownie Ice Cream

  • Author: Rosana | Yoga of Cooking
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
  • Category: Dessert, Frozen
  • Cuisine: American


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!

Keywords: caramel brownie ice cream