Vanilla Brownie Ice Cream with Caramel Swirl

If that doesn't make your mouth water, I don't know what will. Another one of you-know-who's custom ice cream flavors, he pouted when I told him I probably wouldn't put it on the blog because it uses a recipe that is not mine. Aaron convinced me, so here it is :)

*Note: This recipe needs to be made over 2 days, so plan accordingly.

Vanilla Brownie Ice Cream with Caramel Swirl

1 1/2 cups soy creamer
1/4 cup sugar
1/2 cup soy milk
2 Tbls. arrowroot powder
1 Tbls. vanilla extract
1 recipe caramel sauce, refrigerated overnight
1/2 cup crumbled brownies (whatever kind you like is fine, we use this recipe from Oh She Glows)

Before you start, make sure your ice cream bowl is in the freezer, or otherwise prepared according to the manufacturer's instructions.

In a large pot, heat the soy creamer and sugar until boiling, stirring occasionally.

Meanwhile, in a small bowl combine the soy milk and arrowroot powder.

Once the soy creamer has boiled, lower the heat and whisk in the soy milk/arrowroot cream until the mixture has thickened (it will be a little bit gelatinous - that's cool). Cool for a few minutes and whisk in the vanilla extract. Chill in the fridge overnight.

Next, start on the caramel. Up to you whether you wanted salted or not, I think it tastes good both ways.

If you don't have brownies made already, go ahead and make a batch now so they are ready for ice-cream assembly tomorrow.

Whew, okay, it's tomorrow now. Go ahead and make the vanilla ice cream according to your ice cream maker's directions. During the last few minutes of churning, add the brownies.

When the ice cream is done, scoop it into its storage container. Then stir in the caramel, just enough to give it a swirl, not to completely mix it in.

Voila!