Homemade Espresso Brownie Ice Cream with Salted Caramel

I just got the KitchenAid ice cream attachment and I am OBSESSED!! Like genuinely cannot stop dreaming up new flavors. So consider this your warning: expect A LOT of ice cream recipes coming to the blog this summer because this girl is on a mission. And we are kicking things off with the BEST EVER salted caramel espresso brownie ice cream because if we are going to start a summer series, we are starting it STRONG.

This one is made the old school way with a homemade creamy custard base, and let me tell you, once you taste real custard ice cream you will never go back. It is rich, velvety, and has that dreamy melt-in-your-mouth texture that you just cannot get from the no-churn shortcuts. The espresso powder gives it this gorgeous mocha depth, the fudgy brownie chunks are pure heaven in every bite, and the swirls of salted caramel running through it? Absolutely unreal.

This is the ice cream I want to be eating on my porch in July with zero regrets. It tastes like the fanciest scoop you would get at one of those artisan ice cream shops where they charge you $9 for a single scoop, except you made it yourself and you can have as much as you want.

P.S. Make the custard base the day BEFORE you plan to churn. The longer it chills in the fridge, the creamier your final ice cream will be. This is a non-negotiable for that luxurious texture!

Ingredients Needed

• Egg Yolks: The backbone of any proper homemade ice cream. The yolks are what give custard-based ice cream that signature richness and silky smooth texture you just cannot achieve with cream alone. They emulsify everything together into pure magic.
• Granulated Sugar: Sweetens the custard and also helps with that creamy texture by lowering the freezing point so your ice cream stays scoopable instead of rock hard.
• Whole Milk: Do NOT skimp here and use skim or 2%. Whole milk is what gives the custard body and creaminess. Trust me, this is not the place to cut calories.
• Vanilla Bean Paste: I love using vanilla bean paste because you get all those gorgeous little vanilla bean specks plus a deeper vanilla flavor than extract. It pairs SO beautifully with the espresso and caramel.
• Heavy Cream: Added to the chilled custard before churning for that rich, decadent mouthfeel. This is what takes it from custard to ice cream territory.
• Espresso Powder: Just one tablespoon gives this ice cream that gorgeous mocha depth without making it taste like a coffee drink. It enhances the chocolate brownie flavor and gives the whole thing a sophisticated edge.
• Salted Caramel: You can use homemade if you have it, or grab a good quality store-bought jar. The salted caramel swirls are honestly the showstopper of this whole recipe.
• Brownie Mix: Use your favorite box mix and bake them according to the package. You only need about a quarter of the pan for the ice cream, which means YOU get to snack on the rest. Win win.

Substitutions and Modifications

• Use decaf espresso powder if you want to enjoy this before bed without the caffeine kick
• Swap the brownie chunks for chopped chocolate chip cookies or fudge brownie cookies
• Use a homemade brownie recipe if you do not want to use a boxed mix
• Add a pinch of flaky sea salt on top when serving for extra salted caramel vibes
• Stir in chocolate chips or chocolate chunks along with the brownies for even more chocolate

Why You’ll Love This Recipe

• Made with a real homemade custard base for the creamiest, dreamiest texture you have ever tasted
• Three textures in one scoop: silky ice cream, fudgy brownie chunks, and gooey caramel swirls
• Tastes like an expensive artisan ice cream shop scoop but made right in your own kitchen

Equipment Needed

• Ice Cream Maker: You can use the KitchenAid attachment like I do or any standard ice cream maker. This is what gives the ice cream its signature creamy churned texture.
• Medium Saucepan: For heating the milk and gently bringing the custard up to temperature without scrambling those egg yolks.
• Whisk: Absolutely essential for tempering the egg yolks slowly and getting that smooth lump-free custard.
• Instant Read Thermometer: You need to bring the custard to exactly 165 degrees, so a thermometer takes all the guesswork out of it.
• 9×9 Brownie Pan: For baking off your brownies before chopping them up and folding them into the ice cream.
• Two Pint Containers or One Quart Tub: For layering and storing your finished ice cream in the freezer.
  

  Homemade Espresso Brownie Ice Cream with Salted Caramel

  A dreamy homemade custard-based ice cream loaded with fudgy brownie chunks, mocha espresso flavor, and ribbons of salted caramel running through every scoop.

  Pin Rate

  Prep Time: 30 minutes minutes

  Cook Time: 15 minutes minutes

  Resting Time: 8 hours hours

  Total Time: 8 hours hours 45 minutes minutes

  Servings: 8 servings

  Video

  Ingredients

  • 4 large egg yolks
  • ½ cup granulated sugar
  • 1 cup whole milk
  • 1 tablespoon vanilla bean paste
  • 1 cup heavy cream
  • 1 tablespoon espresso powder
  • ¼ cup homemade or store-bought salted caramel
  • 1 package brownie mix plus ingredients called for on the box, about 1/4 of the baked brownies used

  Instructions

  • In a medium saucepan over low to medium heat, whisk the egg yolks and sugar together until the mixture turns pale yellow and looks creamy.
  • While that is happening, in a separate saucepan, heat the whole milk and vanilla bean paste together. Warm it through but do NOT let it come to a boil.
  • Remove both pans from the heat. Very slowly stream the warm milk into the egg yolk mixture, whisking constantly so you do not scramble the eggs.
  • Once everything is combined, return the egg and milk mixture to the heat and bring it up to 165 degrees.
  • Once it hits 165 degrees, remove from heat immediately and transfer to a container. Refrigerate until it cools all the way down to 65 degrees. The longer it chills the creamier your ice cream will be, so I highly recommend making this base the day before you plan to churn.
  • While the custard chills, bake the brownies according to the package instructions. Let them cool completely, then chop about a quarter of the pan into bite-sized chunks. (Save the rest for snacking!)
  • When you are ready to churn, whisk the heavy cream and espresso powder into the chilled custard base until fully combined.
  • Pour the mixture into your ice cream maker and churn for 20-30 minutes, following your machine’s instructions.
  • In the last minute of churning, add the chopped brownie chunks and let them mix in.
  • Grab two pint containers or one quart tub. Add about a third of the ice cream to the bottom, drizzle generously with salted caramel, and repeat the layering 3 times, ending with caramel on top.
  • Cover and freeze for 2-4 hours until firm enough to scoop. Enjoy!!

Storage Instructions

• Counter: Do not store at room temperature. Soften scoops for 5-10 minutes on the counter before serving for the best texture.
• Fridge: Not recommended for storing finished ice cream. However, the custard base CAN be stored in the fridge for up to 3 days before churning.
• Freezer: Store in an airtight container in the freezer for up to 2 weeks for the best flavor and texture. Press a piece of parchment directly onto the surface to prevent ice crystals.

Tips and Tricks

• Make your custard base the day BEFORE you plan to churn. This is the single most important tip for the creamiest ice cream possible.
• Do not skip the thermometer. Bringing the custard to exactly 165 degrees ensures the eggs are safe to eat and the texture is silky smooth.
• Let the brownies cool completely before chopping. Warm brownies will melt into the ice cream instead of staying as fudgy chunks.
• For extra wow factor, drizzle a little extra caramel and sprinkle flaky sea salt on top right before serving.

Frequently Asked Questions:

Can I make this without an ice cream maker?
Unfortunately this recipe really does need an ice cream maker to get that signature creamy churned texture. The KitchenAid attachment I use is amazing if you already have a stand mixer!

Why do I need to temper the eggs?
Tempering means slowly adding the hot milk to the cold egg yolks so they do not scramble. If you dump it all in at once you will end up with sweet scrambled eggs instead of silky custard. Go slow and whisk constantly!

Can I use instant coffee instead of espresso powder?
You can in a pinch, but espresso powder is much more concentrated and gives a deeper richer flavor. I highly recommend tracking some down if you can.

Why is my custard base lumpy?
This usually means the eggs got too hot too fast. Strain the custard through a fine mesh sieve before chilling to catch any bits, and remember to whisk constantly when tempering.

How do I keep the caramel from freezing rock solid?
A good quality salted caramel sauce stays soft even when frozen because of its sugar content. Avoid using a caramel that is more solid at room temperature or it will get too hard in the freezer.

Can I double this recipe?
Absolutely, but you will likely need to churn it in two batches depending on the size of your ice cream maker. Most home machines can only handle about a quart at a time.

Do you LOVE Ice Cream?! Check Out MORE of my Recipes:

Smores Ice Cream Cake – The Ultimate Frozen Summer Dessert

Biscoff Ice Cream Sandwiches Recipe

Four Ingredient No Churn Ice Cream Recipe

So excited for you to try the FIRST ice cream recipe of the summer!! If you make this Salted Caramel Espresso Brownie Ice Cream, please tag me @munchiesbymallory on Instagram and TikTok so I can see your scoops!! There are going to be SO many more ice cream recipes coming this summer and I cannot wait to share them all with you. Happy churning, friends!