No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

Creamy vanilla no churn ice cream is layered with chewy brownie chunks and swirled with sweet and salty vanilla bourbon caramel sauce. The perfect dessert for a hot, summer day!

This recipe for No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel was created in partnership Nielsen-Massey.

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

If you ask all 4 of our kids what their top 3 favorite desserts that I make are, I’d be willing to bet that they’d all give you the exact same answers: Chocolate Chip Cookies, Simplest Homemade Fudgy Brownies, and Caramel Sauce with Vanilla and Bourbon. (If you’re nervous about the “bourbon” part of the caramel, don’t worry – the alcohol cooks off)

The Caramel Sauce with Vanilla and Bourbon is one of those recipes that I make with the intention of serving with something, but the kids would happily eat it by itself as the dessert if I let them. It has made appearances in many different forms. We’ve served it on ice cream, made cookie ice cream sandwiches and added caramel to them, and served it over cheesecake.

These favorites are so consistently loved that Logan asked for his birthday party dessert to be brownies with ice cream and caramel, rather than cake. That way he was able to hit 2 out of 3 of his favorite desserts.

Another dessert that the kids have recently loved is the No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb that I made earlier this year. I wouldn’t say that it rivals any of their top 3, but it has a solid place in the top 5 because who doesn’t love ice cream?

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

Kendall and Logan especially LOVE ice cream these days. Most evenings after the younger two go to bed Kendall and Logan are asking me if they can have a bowl of ice cream while they watch something on TV before bed.

I don’t think it really occurred to any of them before that I could make homemade ice cream or that it didn’t require special equipment, but now that they’re aware of this fact, they have definitely asked a few times recently if we could make some No Churn Ice Cream again.

And since I’ve also been asked for brownies and caramel sauce, I decided to combine the 3 into one and experiment with a recipe for No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel.

The first time I made it none of the kids were home. Logan walked in to pick up a few things before he went on vacation with his dad and caught me in the middle of making it. He was a little offended that I would make this recipe without him home and begged that I save some for him. I told him I couldn’t promise that but that I would definitely make it again.

The first step to making No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel is to make your favorite brownie recipe. You already know where to find our favorite recipe.

You can make the brownies a day or two ahead of time because they’ll need to cool completely, just make sure they are stored in a container to prevent them from getting dried out.

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

You’ll also want to make some Vanilla Bourbon Caramel. Since there is plenty of sugar in the caramel recipe, there is no need to use a vanilla extract that contains added sugar. What you want is a high-quality vanilla extract that uses as few ingredients as possible so that the flavor really stands out in the caramel recipe.

I like to use Nielsen-Massey No Sugar Added Pure Vanilla Extract in the recipe because it offers a rich vanilla flavor from a blend of premium hand-picked vanilla beans without the added sugar.

I like that Nielsen-Massey, a family owned and operated producer, provides products that are all-natural, GMO-free, and allergen-free (Logan has a peanut allergy, so we are always checking labels to make sure there is no cross contamination of ingredients when we are preparing recipes).

After preparing the Vanilla Bourbon Caramel Sauce, allow it to come to room temperature before adding it to the ice cream. Like the brownies, I usually prepare the caramel in advance. It can be stored in the refrigerator for up to 14 days, so that makes it easy.

The last thing you’ll do is to prepare the No Churn Vanilla Ice Cream. The ice cream base recipe is super simple and contains only 5 ingredients: Heavy Cream, Sweetened Condensed Milk, Sea Salt, Nielsen-Massey No Sugar Added Pure Vanilla Extract, and a little Bourbon (which is totally optional).

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

Once you have your 3 individual components to make the No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel you are all set to assemble the ice cream.

I like to use a loaf pan to freeze the ice cream. First, start by drizzling some caramel sauce at the bottom of the pan and sprinkling a few chunks of brownie. Then, add some of the ice cream base.

Repeat this process until all of the ingredients are used. You can add as much or as little of the ice cream mix-ins as you like, or just follow the amount that I’ve outlined in the recipe.

The No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel needs to freeze for about 6 hours until it is ready to be scooped and served. If you want to serve it the same day, I recommend getting it in the freezer by noon at the latest in order to serve it after dinner that day.

NO CHURN BROWNIE CHUNK ICE CREAM WITH VANILLA BOURBON CARAMEL recipe image

 

This ice cream tastes GREAT served in a sugar cone. I love the combination of the creamy vanilla base swirled with the salty vanilla bourbon caramel and the chewy chunks of brownie mixed with the crunch of a cone. But, it tastes great served in a bowl with as spoon as well.

It doesn’t last long because it is so good, so if you’re feeding a crowd or wanting any leftovers after your family gets ahold of it, you might want to make a double batch.

Our crew of 6 can easily devour this entire recipe in an evening (if I let them!). It is a winner for sure, and thanks to Nielsen-Massey’s quality vanilla products, the flavors really stand out as something special.

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

MORE SUMMER DESSERT RECIPES FEATURING VANILLA

Looking for more ways to incorporate Nielsen-Massey Vanilla into summer desserts? Check out some of these delicious recipes, or browse the recipe index archives:

Blueberry Cheesecake Ice Cream is a delicious no-churn, low-fuss ice cream recipe. No special tools required!

Strawberry Fool is an easy fruit dessert recipe made with whipped cream and fresh strawberries – a perfect simple, dessert to highlight summer’s juicy berries.

Satisfy your summertime cheesecake cravings without turning on the oven by making this No Bake Mango Lime Cheesecake with Fruit Salsa. You won’t be sorry!

Popsicles are a great way to beat the heat this summer. They’re a fun and easy snack for kids to prepare that doesn’t heat up the kitchen or make a lot of mess. Try these Creamy Strawberry Lemonade Popsicles for a fun take on some favorite summer flavors.

This recipe for No Churn Vanilla Frozen Yogurt with Balsamic Roasted Strawberry Rhubarb swirls creamy vanilla frozen yogurt with sweet and tangy balsamic roasted strawberries and rhubarb. The perfect fruity dessert!

NO CHURN BROWNIE CHUNK ICE CREAM WITH VANILLA BOURBON CARAMEL picture

What is your family’s favorite dessert recipe?

This recipe was created in partnership with Nielsen-Massey. I have been compensated for my time creating this recipe for No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel Swirl, however all of the contained opinions are my own.

For more recipe inspiration, follow Nielsen-Massey on Twitter, Facebook, Pinterest, and Instagram.

No Churn Brownie Chunk Ice Cream with Vanilla Bourbon Caramel

Yield: 1 1/2 quarts

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes, plus 6 hours to chill

Creamy vanilla no churn ice cream is layered with chewy brownie chunks and swirled with sweet and salty vanilla bourbon caramel sauce. The perfect dessert for a hot, summer day!

Ingredients:

VANILLA BOURBON CARAMEL SAUCE

  • 1 tablespoon Bourbon, optional
  • 1/2 tablespoon Nielsen-Massey No Sugar Added Pure Vanilla Extract
  • 1 cup (200 grams) Granulated Sugar
  • 6 tablespoons (84.75 grams) Salted Butter, sliced into tablespoons
  • 1/2 cup (118 ml) Heavy Cream
  • 1/4 teaspoon Sea Salt

NO CHURN VANILLA ICE CREAM

Directions:

VANILLA BOURBON CARAMEL SAUCE

Note: You will have extra caramel sauce after preparing the ice cream recipe. It stores well in the refrigerator for 2 weeks.

In small bowl, combine the bourbon and vanilla extract. Stir and set aside.
Add the granulated super to a medium sized saucepan (3-quart size works well). Place it over medium-high heat and cook, watching the entire time and stirring occasionally, until the sugar is golden brown and completely melted.

Carefully add the butter and the vanilla bourbon mixture. Whisk the ingredients vigorously until the butter is completely melted. The contents of the saucepan will bubble up, so caution should be used.
Remove the pan from the heat and very carefully and slowly pour in the heavy cream while whisking. The caramel sauce will bubble, but keep whisking until the mixture is completely incorporated. Stir in the sea salt.

Let cool to room temperature - do not attempt to lick the spoon or the whisk as the caramel will be incredibly hot. Set aside.

NO CHURN VANILLA ICE CREAM

Chill the mixing bowl for the whipping cream and beaters in the freezer until very cold.
In another medium bowl, combine the sweetened condensed milk, vanilla extract, salt, and bourbon (if using). Mix until combined.

Remove the mixing bowl and beaters from the freezer. Beat the cream on medium high until stiff peaks form, about 3 minutes.

Add the whipped cream to the sweetened condensed milk mixture and gently fold together until well combined. A spatula works well for this.

LAYERING THE ICE CREAM

A bread pan works really well for freezing the ice cream. Add a few large dollops of the vanilla bourbon caramel to the bottom of the pan along with some chunks of brownies.

Then, add a layer of ice cream over top. Repeat, making several layers, until all of the ice cream mixture is used. You can use as much or as little of the vanilla bourbon caramel and brownie bits as you like.

Freeze until firm, about 5 - 6 hours.

Notes:

For best results, the cream should be very cold and kept refrigerated until ready to prepare. The caramel sauce and brownies should both be cooled completely.