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!
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.