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Caramel Brownie No-Churn Ice Cream

Caramel brownie no churn ice cream with fudgy brownie chunks and swirls of caramel sauce folded through creamy vanilla. This easy brownie ice cream freezes into a chewy, rich frozen dessert without an ice-cream maker.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 2 cup heavy cream
  • 14 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp salt
Mix-ins
  • 2 cup fudgy brownie pieces cut into 1-inch chunks
  • 0.5 cup caramel sauce
  • 1 caramel for drizzling

Equipment

  • 1 hand mixer
  • 1 9x5 loaf pan

Method
 

Whip and combine the no-churn base
  1. Whip the heavy cream to stiff peaks until it holds clear ridges when the beaters are lifted.
  2. Whisk the sweetened condensed milk, vanilla extract, and salt together, then fold into the whipped cream until just combined with no dry streaks.
Layer, swirl, and freeze
  1. Layer half the ice cream base into a 9x5 loaf pan, spreading it into an even layer.
  2. Scatter half the fudgy brownie pieces over the base, then drizzle half the caramel sauce on top.
  3. Add the remaining ice cream base, then top with the remaining brownie chunks and the remaining caramel sauce.
  4. Swirl gently with a knife to marble the caramel through the ice cream, creating visible ribbons.
  5. Drizzle extra caramel on top for a final caramel swirl layer.
  6. Freeze at least 6 hours or overnight until firm throughout before slicing and serving.

Notes

For clean slices, let the loaf sit at room temperature for 5–10 minutes after freezing. Store covered in the freezer up to 2 weeks; it’s best not to freeze for longer. For a lighter option, swap half the heavy cream with half-and-half and expect a slightly softer texture after freezing.