No Churn Brownie Sundae Caramel Swirl Ice Cream

No churn brownie ice cream starts with an easy recipe for homemade, no churn vanilla ice cream. Then I swirled in caramel sauce, and loaded the ice cream with fudge brownies and salted peanuts. It’s sweet, salty, creamy, crunchy and chewy – all the best things in one delicious ice cream that tastes like the most incredible brownie sundae!

Looking for more no churn ice cream recipes? You’ll love this red velvet cake ice cream, chocolate hazelnut ice cream, and peanut butter vanilla fudge ripple ice cream.

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Why You’ll Love This Recipe

Easy to Make. This no churn brownie ice cream is so easy to make, since you don’t need to cook a custard or use an ice cream maker. And if you don’t have time to make and cool the brownies first, just grab a pan of brownies from your grocery store bakery.

No Eggs Needed. The price of eggs lately is no joke, so making custard-based ice cream is a bit of a luxury. No churn ice cream doesn’t use any eggs, just a few simple ingredients that you likely have on hand already.

Tastes Like a Brownie Sundae. I can’t get over the textures and flavors in this ice cream. With the chewy fudge brownies, sweet and creamy caramel sauce, crunchy salted peanuts and smooth vanilla ice cream, this dessert has everything I want.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Heavy Whipping Cream. The high fat content of heavy whipping cream gives ice cream its rich, creamy texture. You won’t get the same results using a lower fat cream.
• Vanilla Extract. Flavor.
• Salt. Coarse Kosher salt in the ice cream helps to balance the sweetness of all the other ingredients. I also sprinkled some flaky Maldon salt on top of the ice cream.
• Sweetened Condensed Milk. The sweetened condensed milk sweetens the ice cream, as well as keeps things smooth and creamy.
• Brownies. You can use homemade or store bought brownies, whichever you prefer. My go to brownies are these fudge brownies, which are so perfectly moist, chewy and fudgy.
• Caramel Sauce. Choose a good quality salted caramel sauce to swirl into your brownie ice cream.
• Peanuts. The peanuts add the best crunchy, salted texture to the ice cream.

Instructions

Make some brownies.

• So first, you’ll need to make (or buy) some brownies. To speed things up, I made the brownie bites variation of my fudge brownies recipe, since they cool a lot faster than a whole pan of brownies.
• This recipe for brownie ice cream uses maybe half a pan brownies. So make them, eat some, and save the rest for the ice cream. You won’t be sorry.
• Since the brownies are so moist, they don’t really “crumble”, so I just chopped them up into quarter inch pieces.

Make the ice cream.

• In a large bowl, beat the cream, vanilla and salt with an electric mixer until soft thick peaks form.
• Add the sweetened condensed milk, and beat for another 1-2 minutes until well combined, thick and fluffy.

Layer and swirl it all together.

• Spread 1/2 of the ice cream into a pan (I used an 8-inch square baking pan). Sprinkle with 1/2 of the brownies, 1/2 of the peanuts and 1/2 of the caramel sauce.

• Repeat layering with the rest of the ice cream, brownies, peanuts and caramel. Use a knife to gently swirl everything together, press the brownies and peanuts into the ice cream, and smooth out the top. If you like, decorate the top of the ice cream with a little more brownies, peanuts and caramel.

• Cover and freeze until firm enough to scoop, at least 8 hours.

Frequently Asked Questions

What kind of caramel sauce did you use?

I used Mrs. Richardson’s Sea Salt Caramel Sauce.

How long does no churn ice cream last in the freezer?

Homemade ice cream is best eaten within about 2 weeks.

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