CARAMEL BROWNIE NO-CHURN ICE CREAM

No ice cream machine? No problem! This no-churn ice cream is rich and creamy – plus, you can customize it however you like.

I made brownies and caramel sauce to fold into the ice cream, but you can substitute your favorite ice cream add-ins!

INGREDIENTS

For the Brownies

• 1/4 cup of butter, melted
• 1/3 cup of sugar
• 1/2 teaspoon vanilla
• 1 egg
• 1 tablespoon strongly brewed coffee, at room temperature
• 1/3 cup cocoa powder
• 1/ 3 cup of flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup semisweet chocolate chips

For the Caramel Sauce

• 1 cup granulated sugar
• 6 tablespoons butter
• 1/2 cup heavy cream

For the Ice Cream Base

• 1 (14-ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 2 cups cold heavy cream

INSTRUCTIONS

Make the Brownies

1. Preheat oven to 350°F. Spray a standard-sized muffin tin with cooking spray.
2. In a medium bowl mix the butter, sugar, vanilla, egg, coffee together until smooth. In a small bowl whisk together the cocoa powder, flour, baking powder, and salt. Add the dry ingredients to the wet ones and stir just until combined. Fold in the chocolate chips.
3. Fill the muffin cups about 1/2 way with the batter (you’ll have enough batter to fill 4-6 of the cups). Add about a tablespoon of water to the empty cups. Bake the brownies for about 20 minutes or until a toothpick comes out clean. Allow them to cool on a wire rack. Once cooled, chop them up into bite-sized pieces.
4. Full intructions visit @girlgonegourmet