Caramel Brownie Ice Cream
Chocolate almond ice cream with brownie chunks, marshmallows and salted coconut caramel is the perfect dairy free treat to enjoy this summer!
Servings 8 servings
Ingredients
- 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
Instructions
For the Gluten-free brownies:
- Preheat oven at 350F. Grease and line 9x13 pan with parchment paper.
- 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.
- Pour the wet ingredients into the dry ingredients and stir using a spatula, until you can’t see any flour.
- Fold in chocolate chunks. Transfer to prepared pan and sprinkle extra chocolate chunks on top (optional).
- 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.
- Cut into 1" squares and freeze for 1 hour.
- For the Salted Coconut Caramel
- 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!