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Caramel Brownie No-Churn Ice Cream

Caramel brownie no-churn ice cream with fudgy brownie chunks and golden caramel swirls folded into creamy vanilla ice cream. Layered in a loaf pan and frozen until scoopable, chewy, and rich throughout.
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Prep Time 20 minutes
freezing 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Caramel brownie no-churn ice cream base
  • 2 cup heavy cream Chill cream if possible for easier whipping.
  • 1 can (14 oz) sweetened condensed milk Use straight from the can; fold into whipped cream.
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 2 cup fudgy brownie pieces Cut into 1-inch chunks.
  • 0.5 cup caramel sauce Plus extra for drizzling on top.
  • 0.5 extra caramel for drizzling Drizzle in thin ribbons before freezing.

Equipment

  • 1 stand mixer
  • 1 9x5 loaf pan

Method
 

Whip and flavor the base
  1. Whip the heavy cream in a stand mixer on high until stiff peaks form, about 3-5 minutes, and stop when the cream holds a sharp peak that doesn’t collapse.
  2. Whisk the sweetened condensed milk, vanilla extract, and salt together until smooth, then fold this mixture into the whipped cream gently until no streaks remain.
Layer, swirl, and top
  1. Layer half of the ice cream base into a 9x5 loaf pan and spread it into an even layer.
  2. Scatter half of the brownie chunks over the base, then drizzle half of the caramel sauce across the surface.
  3. Add the remaining ice cream base on top and spread gently to cover the brownies.
  4. Sprinkle the remaining brownie chunks and drizzle the remaining caramel sauce over the top.
  5. Swirl the mixture gently with a knife in slow S-shapes, keeping the swirl visible but not fully mixed.
  6. Drizzle extra caramel on top for a decorative finish.
Freeze
  1. Freeze the loaf pan for at least 6 hours, or overnight, until firm enough to scoop, about 6-12 hours total.

Notes

For clean slicing and faster freezing, press a piece of parchment or plastic wrap directly onto the surface before covering the pan. Store covered in the freezer up to 2 weeks. No—don’t thaw and refreeze. For a dairy-light swap, use lactose-free heavy cream and lactose-free condensed milk (texture may be slightly softer).