Caramel Brownie Ice Cream

Chocolate almond frozen dessert with brownie chunks, marshmallows and preserved coconut caramel is that the excellent dairy farm free treat to fancy this summer!

Caramel Brownie Ice Cream

This Caramel Brownie frozen dessert instruction is my version of a lightened up Rocky-Road. I won’t say that it’s guilt-free cause it’s a treat finally, however it’s created with top quality, protein and dairy-free ingredients that invariably makes Pine Tree State feel sensible concerning my selections.

ALDI is my go-to grocery for top quality and reasonable ingredients, particularly as a result of, as a baker and blogger, I’m perpetually testing recipes and attempting out new things! I additionally like that it’s a one-stop-shop and that I will get everything from manufacture to flour to marshmallows, to create delicious desserts for you.

Caramel Brownie Ice Cream

INGREDIENTS :
For the Caramel Brownie Ice Cream :
  • 2 pints Earth Grown Vegan Chocolate Frozen Non-Dairy Dessert, softened
  • 1 cup gluten-free brownies, recipe follows
  • 1 cup Baker’s Corner Giant Marshmallows, cut into 1” squares, or vegan marshmallows 
  • 1 cup Salted Coconut Caramel, recipe follows
  • To serve: Benton’s Waffle Cones, optional but not gluten-free

For the Gluten-free Brownies :
  • 2 cups gluten-free flour
  • 1 1/2 cup nut milk, I used almond milk
  • Pinch of sea salt
  • 1 vegan egg or egg replacer
  • 3/4 cup cocoa powder, sifted
  • 2 cups brown sugar, I prefer using light
  • 2 tsp baking powder
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1 cup semisweet chocolate chunks

For the Salted Coconut Caramel :
  • 1 cup granulated sugar
  • 1/4 cup coconut sugar
  • 1/4 cup coconut milk
  • 1/2 cup light corn syrup
  • 1 cup coconut cream
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract

INSTRUCTIONS :
For the Gluten-free brownies :
  1. Preheat oven at 350F. Grease and line 9×13 pan with parchment paper.
  2. In a large bowl, add the flour, brown sugar, sea salt, baking powder and cocoa powder and whisk until combined. In a separate bowl, combine nut milk, egg (vegan egg or egg replacer) , vanilla extract and coconut oil and stir.
  3. Pour the wet ingredients into the dry ingredients and stir using a spatula, until you can’t see any flour.
  4. Fold in chocolate chunks. Transfer to prepared pan and sprinkle extra chocolate chunks on top (optional).
  5. Bake for 35 minutes until edges start to pull away from the sides. Remove from oven and let cool for 15 minutes before removing from pan.
  6. Cut into 1″ squares and freeze for 1 hour.

For the Salted Coconut Caramel :
  1. Combine all the ingredients in a medium saucepan and simmer for 30 minutes, stirring occasionally, until the mixture thickens. It’ll continue to thicken once cooled. Set aside 1 cup and refrigerate the rest for up to 1 week.

For the Caramel Brownie Ice Cream :
  1. In a 9″x5″ loaf pan, add the first layer of the softened ice cream base. Followed by a layer of 1/3 cup of brownies, 1/3 cup marshmallows and 1/3 cup salted caramel (make swirls, carefully).
  2. Repeat the process until you’ve used up all the ingredients. Freeze for 4-8 hours, but preferably overnight.
  3. Serve on a waffle cone and top with sea salt, and extra caramel. Enjoy!



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