Vegan Salted Caramel Brownie Ice Cream
Vegan salted caramel brownie ice cream! Need I say more? We pair homemade vegan caramel with chunks of brownies for an ultimate treat!
Prep Time1 hour hr 10 minutes mins
Cook Time0 minutes mins
Freezing Time6 hours hrs
Total Time7 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 543kcal
For the Tahini Caramel Sauce
To Make the Tahini Caramel Sauce
In a pan add oil and melt over medium low.
Add in the tahini and maple syrup and whisk to combine.
Stir in vanilla and ⅛ teaspoon of salt.
Remove from heat and sprinkle the rest of the salt on top.
For the Ice Cream Base
Make your vegan brownie recipe.
While cooking, make the vegan condensed milk.*Skip this step if using store bought. Once brownies and condensed milk are cooled. Proceed.
If making whipped topping from scratch, in a large bowl, scoop out the fat content from the top of your canned coconut milk and whip until stiff peaks form.*If using store bought, pour out the contents of the tub and whip it. Beat in vegan condensed milk, vanilla and salt.
Fold in the brownie pieces.
Pour into a reusable ice cream container or freezer safe, air tight container by alternating layers of the ice cream base and ¼ cup of the tahini caramel sauce.
Store at least 6 hours or overnight in the freezer.
Scoop out amount desired as needed with additional tahini caramel warmed and drizzled on top.
Yields approximately 1 pint.
*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Serving: 1cup | Calories: 543kcal | Carbohydrates: 20g | Protein: 6g | Fat: 54g | Saturated Fat: 42g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 322mg | Potassium: 522mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 7mg