No-Churn Caramel Brownie Sundae Ice Cream
2 cups heavy whipping cream
2 teaspoons vanilla
1/4 teaspoon coarse Kosher salt
14 ounces sweetened condensed milk
2 cups (about 9 ounces) crumbled brownies
1/2 cup caramel sauce
In a large bowl, beat the cream, vanilla and salt with an electric mixer until soft thick peaks form. Fold in the sweetened condensed milk until well combined.
Measure 1/3 of the cream mixture into your ice cream container/s. Top with 1/3 of the brownies and 1/3 of the caramel sauce. Repeat layering two more times. Use a butter knife to gently swirl everything together.
Cover and freeze until firm, about 6 hours.
Yields 2 quarts
Recipe from Curly Girl Kitchen