Dulce de Leche Brownie Ice Cream
I have never apologized for a recipe, but, in a way, I’m sorry for posting Dulce de Leche Brownie Ice Cream. I am sorry that it’s so delicious that you will want to consume every last bite of it. I’m sorry that you won’t want to share any of it. I’m sorry that you might add a pound or two to your currently svelte figure. It’s that freaking good!
If I’m to be perfectly honest, I made it and tasted some (had to be sure it was worthy of you, my special lovelies). Then a few minutes after I photographed it, I went back to the freezer for just one more spoonful. Repeat. Repeat. Repeat. I finally had to throw it out for fear of eating every last drop by my lonesome! Who does that???
Anyhoo, this is a killer recipe! You know that I love no-churn ice cream recipes because I don’t have an ice cream maker!! And you know, if you’ve been following along for a bit, that I love caramel and dulce de leche. Brownies are also a big friend of mine. Mix those all together into a no-churn ice cream, and what can I say…it’s dangerous!
Begin this insane frozen treat by making a small batch of brownies. It’s really a half batch baked in a standard batch pan, so that it’s a thin little brownie. It’s also not as sweet as a typical brownie is. The ice cream has enough sweetness that it’s really not necessary to overdo it with the brownies.
You can use your own brownie recipe, but these ones here are guaranteed to stay soft in the freezer while I can’t say the same about any others.
You won’t need all of the brownie cubes. The rest are for the benefit of the chef!
To begin the ice cream base, start by mixing half and half with sweetened condensed milk and half of the dulce de leche. Then, in a stand mixer, whip the heavy cream just until it’s frothy.
Some no-churn ice cream recipes suggest that you whip the cream to a soft peak. I’m not a fan of that. I like it when the cream is just at that foamy, slightly thickened stage. Otherwise, when you freeze it, it won’t have that creamy dreamy lusciousness to it.
Once it’s thick, add in the half and half mixture and whip a few more minutes. Finally, fold in the brownie pieces and the rest of the dulce de leche. Transfer it all to a loaf pan and freeze it.
Every couple of hours, you might want to give it a few churns to mix up the dulce de leche and brownie pieces. I had a bit extra dulce de leche, so I swirled a little more through but it’s not necessary.
Enjoy this dangerous, slightly insane dessert!
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Dulce de Leche Brownie Ice Cream
Makes: 4 cups
Prep Time: 20 minutes
Bake Time: 13 minutes
Total Time: 33 minutes plus freezer time 6-8 hours
Ingredients
Brownies:
- 6 tbsp unsalted butter
- 3/4 cup sugar
- 1/4 cup + 1 tbsp unsweetened cocoa powder
- 1/2 tsp vanilla extract
- Pinch fine sea salt
- 2 eggs
- 1 tsp vegetable oil
- 1/4 cup + 2 tbsp all purpose flour
Dulce de Leche Ice Cream:
- 1/2 cup half and half
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) can dulce de leche, divided
- Dash of fine sea salt
- 2 & 1/2 cups heavy cream (whipping cream), chilled
- 1 cup small brownie pieces
Instructions
Brownies:
Preheat oven to 350°F. Grease or spray with baking spray an 8 x 8 -inch cake pan.
Either in a double boiler or in a large bowl in the microwave, melt the butter. Add sugar and mix until it is almost dissolved and you have a thick paste. Let it cool down a few minutes.
Add the cocoa powder, vanilla extract and pinch of salt and mix. Add eggs, one at a time and mixing before adding the next one. Add the oil and mix. Add the flour and gently mix, just until there are no visible flour streaks.
Scrape batter into prepared pan and bake for 10-13 minutes. Let the brownies cool down just enough for you to handle cutting them in small pieces. Place them in the fridge while you prepare your ice cream.
Dulce de Leche Ice Cream:
In a bowl mix half and half, condensed milk, half of the dulce de leche and the dash of salt.
In the bowl of a stand mixer, whip the heavy cream until frothy and foamy in slow to medium speed. Whip for 2 to 3 minutes. Reduce speed to the lowest and slowly pour the half and half mixture while still whipping the cream. Mix until combine.
Fold in the brownie pieces and then drizzle the remaining ½ can of dulce de leche. Swirl it through the ice cream as much as you can. Transfer to a 9 x 5-inch loaf pan and wrap it a few times with plastic paper. In two hours take it out of the freezer and give it a few churns with a spoon. You can repeat this process in 1 to 2 hours just to make sure it is freezing well but it’s not completely necessary. Let it freeze for 6 to 8 hours until firm.
Chef’s Note:
You may want to warm the dulce de leche in order to make it loose enough to drizzle into the unfrozen ice cream mixture. I transferred the remaining half can to a mixing bowl and microwaved it for 2 15-second bursts.
Recipe from Dev Amadeo
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