Go Back

Caramel Brownie No-Churn Ice Cream

Caramel brownie no churn ice cream with fudgy brownie chunks and caramel swirls folded through creamy vanilla ice cream. It’s an easy frozen dessert that sets in a loaf pan with no machine—chewy, rich, and sliceable after freezing.
Print Recipe Pin Recipe
Prep Time 20 minutes
freeze 6 hours
Total Time 6 hours 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

No-churn vanilla base
  • 2 cup heavy cream Cold for best volume.
  • 1 can (14 oz) sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Brownie and caramel additions
  • 2 cup fudgy brownie pieces Cut into 1-inch chunks.
  • 0.5 cup caramel sauce Warm slightly if too thick to drizzle.
  • 1 extra caramel for drizzling Set aside for the top layer.

Equipment

  • 1 hand mixer
  • 1 9x5 loaf pan

Method
 

Whip the cream
  1. Whip heavy cream until you reach stiff peaks; the mixture should hold a sharp ridge when the beaters lift.
  2. Whisk sweetened condensed milk, vanilla extract, and salt until smooth, then fold the mixture into the whipped cream until no streaks remain.
Assemble in the loaf pan
  1. Layer half the ice cream base into a 9x5 loaf pan and press it into an even layer.
  2. Scatter half the brownie chunks over the first layer, then drizzle half the caramel sauce in ribbons.
  3. Add the remaining ice cream base, then top with the remaining brownie chunks and drizzle the remaining caramel sauce.
Swirl and freeze
  1. Swirl gently with a knife to create a marbled caramel-brownie pattern, then drizzle extra caramel on top.
  2. Freeze at least 6 hours or overnight until firm enough to slice.

Notes

For clean slices, press plastic wrap directly onto the surface before freezing and let the ice cream sit at room temperature for 5–10 minutes before serving. Store covered in the freezer for up to 2 weeks; freezing is recommended (do not refreeze if thawed for long). For a dairy-light option, use lactose-free heavy cream and lactose-free sweetened condensed milk if available, keeping the same method and freeze time.