Ice Cream Shmice Cream #12: Caramel Brownie

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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.

***NEW THING***

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.

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2 thoughts on “Ice Cream Shmice Cream #12: Caramel Brownie

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