Salted Caramel Ice Cream with Brownie Bites

Author Sam Merritt


  • 1 1/4 cup room-temperature caramel sauce divided (storebought or use the caramel recipe found here )
  • 14 oz sweetened condensed milk
  • 1/2 tsp salt
  • 2 cups heavy whipping cream
  • 1 1/2 cup brownie pieces storebought or use this favorite recipe


  • Stir 1 cup caramel sauce, condensed milk, and salt together until well-combined.
  • Using an electric mixer on high speed, beat heavy cream in a separate bowl until stiff peaks form.
  • Using a rubber spatula, fold caramel mixture into whipped cream (you may need to use the electric mixer on low-speed at first to help get things started).
  • Fold in brownie pieces.
  • Transfer to a 9" bread pan and swirl with remaining 1/4 cup caramel sauce
  • Cover with clear wrap and freeze at least 6 hours (preferably overnight) before serving.
  • No-churn ice cream melts a bit faster than regular ice cream, keep this in mind when serving.