Remember our caramel brownie feast from last week? It was super decadent dessert, but we can only eat so much. I froze half of the brownies and left the caramel sauce in the refrigerator. I woke up this morning and decided to turn the leftovers into ice cream. What else would one do with leftover brownies and caramel sauce?! This is one fantastic ice cream!
2 cans organic coconut milk
1 cup caramel sauce
1 teaspoon raw vanilla powder
1 heaping cup of crushed up brownies
Combine the coconut milk, caramel sauce and vanilla powder. Refrigerator for at least 2 hours.
Pour the coconut milk mixture into the ice cream maker and churn for 10 minutes.
While the ice cream is churning, crush up the brownies into crumbs. I like full on crumbs but you may like chunks. When the ice cream is looking good, add the brownies and churn until mixed well.
Turn out into a freezer safe container.
When I make ice cream and sorbets, I store them in shallow square freezer safe containers. But I still sometimes get a little frost on top. So I did a little research and discovered that a layer of wax paper prevents frost from happening. I do that now in every batch. FYI.
2 thoughts on “Ice Cream Shmice Cream #12: Caramel Brownie”
gahhhh (drooling!) this looks soooo good!!! 🙂
it is SOOOO good. i dreamt about it last night. 🙂