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Salted Caramel Brownie Ice Cream Parfaits

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Several cups filled with layered brownie, ice cream, salted caramel, whipped cream, and a strawberry on top.

Salted Caramel Brownie Ice Cream Parfaits | Dessert | Gluten Free Recipe | Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of. | passmesometasty.com

“That is TOO MUCH dessert mom!” never said my 4 year old.

Kids are reeeally good at imagining the world’s most amazing desserts. And eating it all too. These Salted Caramel Brownie Ice Cream Parfaits are no exception. A bottom layer of brownie topped with vanilla bean ice cream, followed by a healthy drizzle of homemade salted caramel, then more ice cream, more brownie, a dollop of whipped cream, more caramel drizzle, and of course…a strawberry on top. All is right in the world now.

Salted Caramel Brownie Ice Cream Parfaits | Dessert | Gluten Free Recipe | Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of. | passmesometasty.com

My two kidlets regularly discuss what they would like to have for their next birthday treat. They dream about it 364 days a year. Probably because we rarely eat sugary treats in our household. But when a birthday or a special holiday is on the horizon I ask my kids what they dream of having and a flurry of dessert ideas storm around in their imaginative brains and then we create. And indulge.

Salted Caramel Brownie Ice Cream Parfaits | Dessert | Gluten Free Recipe | Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of. | passmesometasty.com

These salted caramel brownie ice cream parfaits in particular were a thoroughly thought out dessert plan by my youngest daughter. Her dream began with a chocolate cake. Then with more time to ponder and a glance at mommy’s chocolate chip brownie cheesecake post, it transitioned to a brownie cake made with ice cream. But it still “needs MORE!” she said. So while grocery shopping one day she spied a familiar looking container of salted caramel ice cream and then all the dessert storms in her brain finally came to a calm.

“Caramel Mom! My cake NEEDS caramel! Can we do that?! Brownie, then ice cream, then caramel?!?!”

Yep, we can do that. And let’s add some homemade whipped cream. And maybe a strawberry because it’s good to round out all the dessert with something from the fruit food group, just for the sake of maintaining balance. ????

My little girlie has some serious sweet teeth. But really, don’t we all? Whoever the first person was who coined the term “sweet tooth” was clearly ignoring what all the other teeth in their mouth were shouting every time they came near something decadent and indulgent.

Salted Caramel Brownie Ice Cream Parfaits | Dessert | Gluten Free Recipe | Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of. | passmesometasty.com

So here we have it. Layers of amazingness and happiness in a little cup. Or a big cup. Or if you’re like my 4 year old, layer it in a 9″ springform pan and divvy out slices of it at a birthday party. The holding container for this dessert mastery is really up to you and your stomach and your sweet teeth. The key is to just get some brownie to hang out in a dish with some ice cream (I chose vanilla bean but you could choose whatever you fancy), get some of the homemade salted caramel in on the action (this is a vital step), more ice cream, more brownie, layer, layer, layer….and then whipped cream and fruit food group.

Salted Caramel Brownie Ice Cream Parfaits | Dessert | Gluten Free Recipe | Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of. | passmesometasty.com

And maybe drizzle some more of that salted caramel on top of the whipped cream. Makes it pretty ya know. It also gives a little foreshadowing to the caramely layer in the middle.

Salted Caramel Brownie Ice Cream Parfaits | Dessert | Gluten Free Recipe | Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of. | passmesometasty.com

Lastly, it’s important to think about when you want to consume the parfait. Since brownies are awesome when eaten warm as is the salted caramel, and ice cream is well…cold, when you begin to put the layers together things happen. Ice cream gets melty, layers begin morphing into one and another, and while you will end up with a little (or BIG) cup of yum you may be really longing to serve these up to your guests with distinct and visible layers. If this is your style, you will need to let the brownies fully cool, the ice cream chilled well, and the caramel to not be quite so warm.

Depending on how far you want to go with this, you might even need to let the cup hang out in the freezer after adding each layer so that it can harden up a little before adding the next. Don’t let it hang out in the freezer too long though. If it hardens up too much, it will be hard to spoon the goodness out and into your mouth, and you will mostly likely end up with a broken glass (true story, sigh…). But really, that sad story should never happen, because the brownie and caramel can be made ahead of serving time so that when it’s time to eat all the yum you can just layer, layer, layer and then eat, eat, eat. Just don’t forget that strawberry on top. You know, for the balance.

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Salted Caramel Brownie Ice Cream Parfaits


  • Author: Pass Me Some Tasty
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 6-8 servings 1x
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Description

Layers of warm brownie, ice cream, and salted caramel topped with homemade whipped cream and strawberries are what these dessert parfait dreams are made of.


Scale

Ingredients

Brownies

  • 1 package of Bob’s Red Mill Gluten Free Brownie Mix
  • 3 eggs
  • 1/2 cup coconut oil, melted (you could also used 1/2 cup melted butter)

Salted Caramel

  • 1 cup sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 Tbs unsalted butter
  • 3/4 tsp kosher salt
  • 1 tsp vanilla

Whipped Cream

  • 1/2 cup cold heavy whipping cream
  • 1 1/2 tsp sugar
  • 1/4 tsp vanilla

A carton of your favorite ice cream (I love Alden’s Vanilla Bean ice cream for this dessert)

Strawberries (optional)


Instructions

Brownies

  1. Preheat oven to 325 degrees F. Grease an 9″ x 9″ pan. I used coconut oil to grease my pan.
  2. Pour brownie mix into mixing bowl. Add eggs, coconut oil, and mix well. Pour batter into pan, spreading evenly with a spatula.
  3. Bake until toothpick inserted in center comes out clean, about 30 minutes. Cooking time will vary if using a different sized pan. Increase time if using a smaller pan.

Salted Caramel

  1. While the brownies are baking, place a medium saucepan over medium-high heat and combine the sugar with 1/4 cup cold water. Stir to combine. Cook, stirring occasionally, until the sugar has turned a deep amber hue. This takes about 10 to 12 minutes.
  2. Meanwhile, warm the cream, butter, and salt in a small saucepan over medium-low heat.
  3. When the sugar has turned to a golden amber hue slowly whisk in the warm cream mixture and continue simmering until it is smooth, another 2 to 3 minutes. Allow it to cool slightly but still warm enough so that it is pourable.

Whipped Cream

  1. Place mixing bowl and beaters to an electric mixer in the freezer for at least 20 minutes to chill.
  2. Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form, about 1 minute.
  3. Do not over beat. (Or you might end up with butter!)

Parfait Assembly

  1. There really is no wrong way to assembly these parfaits so layer however you would like! I used an 8oz. glass and layered my parfaits beginning with a scoop of brownie, followed by a scoop of ice cream, a couple tablespoons of salted caramel, followed by another scoop of ice cream, another scoop of brownie, a dollop of whipped cream, a pretty little drizzle of salted caramel, and a strawberry on top. Enjoy!!!

Notes

If you find yourself with leftover salted caramel it can be stored in an airtight container in the fridge for about 2 weeks. Whipped cream can also be stored in an airtight container in the fridge for about a day.

If you are looking for the nutritional information that normally appears here, it disappeared. I don’t know what happened to it so we should probably just forget about it.

Did you make this recipe?

Tag @passmesometasty on Instagram and hashtag it #passmesometasty

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Filed Under: All Recipes, Dessert, Gluten Free

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Reader Interactions

Comments

  1. Lindsay | With Salt and Pepper says

    at

    These look and sound so amazing! My kids LOVE caramel and I never think to make layered desserts for them for some reason. This is the perfect reminder!

    Reply
    • Shannon says

      at

      Thanks Lindsay! I hope you and your kidlets love these! And that caramel…so addictive. You might need to hide the leftovers from them. ; )

      Reply
  2. Lynne Curry says

    at

    Brownie a la mode is my all-time favorite dessert, and you just raised the bar on it by several notches! I’m going to start thinking about this for my birthday 364 days of the years, too!

    Reply
    • Shannon says

      at

      Thanks Lynne! You might need to have a pre-party test run on the parfait because 364 days is a long time to just think about it. Plus it’s always good to try things out before the big day right? ; )

      Reply
  3. Nicoletta @sugarlovespices says

    at

    I have a serious sweet tooth too, and I’d love this dessert! 🙂

    Reply
  4. Elaine @ Dishes Delish says

    at

    Everything in these parfaits are ingredients I love! The addition of the salted caramel is awesome! Great recipe.

    Reply
    • Shannon says

      at

      My 4 year old is giving you a virtual high five for liking her recipe. : )

      Reply

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About Me

Hi! I'm Shannon: the gluten-free recipe maker, photo taker, and food blogger behind Pass Me Some Tasty. I love how delicious food has the unique ability to bring people together from all walks of life. I hope you enjoy my recipes and that they will inspire conversation and community around your dinner table. Read More →

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Follow @passmesometasty on Instagram | #passmesometasty to be featured

Instagram post 2185063692801211080_3133539184 You know all of those funky looking squash hanging out at the grocery stores right now? We can eat those! They aren't just tablescape decorations. If you've got a yellow and green stripey delicata squash (swipe to see what it looks like) hanging out with all of the other 'decorative' gourds on your table let's ROAST IT! 💥⠀
⠀
Delicata squash when roasted is like candy...but in vegetable form; naturally sweet and mild in flavor with a hint of caramelization. It also has thin skin so NO PEELING. We can eat it! (Anyone almost slice off a finger trying to peel a butternut squash? 🙋)⠀
⠀
If you're still looking for ideas to add a super simple side dish to your Thanksgiving meal try this Roasted Delicata Squash with Parmesan & Dill. It's sure to be a winner with the whole family! ✨😍⠀
⠀
Find the full post on Pass Me Some Tasty (link in profile) or check out the recipe below! ⬇️⠀
⠀
To make this Roasted Delicata Squash with Parmesan & Dill here's what you'll need: ⠀
・2 delicata squash (medium in size), washed & dried, halved lengthwise, seeds removed⠀
・roughly 2 tablespoons olive oil (just enough to coat the squash)⠀
・2 medium garlic cloves, minced⠀
・salt & pepper to preference⠀
・roughly 2 tablespoons fresh dill, chopped ⠀
・Parmigiano Reggiano to preference ⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 425ºF. Line a large baking sheet with parchment paper.⠀
2. Slice the prepared squash into half circles, about 1/4 inch thick.⠀
3. On the baking sheet, toss the squash with olive oil, garlic, salt, and pepper.⠀
4. Spread the coated squash slices in a single layer on the baking sheet and sprinkle with fresh dill.⠀
4. With a microplane grater, grate Parmigiano Reggiano over top of the squash until you feel like you have honored and respected the squash with a good sprinkling of cheese. 😉
5. Place in the oven for about 25 minutes until the squash slices have softened and the edges have become beautifully golden.⠀
6. Squeeze some fresh lemon over top to give the squash a quick zip of acidic brightness (don’t skip this step). Sprinkle another round of Parmigiano and fresh dill on top if you prefer (<– which you do).⠀
7. Serve!
Instagram post 2174212979749568977_3133539184 ✨Roasted Mashed Garlic Cauliflower It’s creamy, and roasty, and garlicky with a slightly nutty flavor, and a way to get your kids to eat vegetables when their food group preferences consist of all things white and tan. Winner, winner, cauliflower dinner. 🥳⠀
And no, I am not suggesting that we should give up mashed potatoes. That would just be crazy talk. 🤪⠀
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This garlicky roasted mashed cauliflower is in ADDITION to our bowl of mashed potatoes. It’s like a #doublerainbow at our holiday dinner. Intense man, I know. 🌈⠀
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Find the full recipe on Pass Me Some Tasty (link in profile)! Recipe also includes Vegan & Dairy-Free variations. 😘
Instagram post 2157620717297309749_3133539184 A frittata is ALWAYS the answer when you’re pulling your hair out trying to figure out what to make. Grab some veggies from your fridge that need to be used up, sautée them quickly in an oven safe skillet with some ground sausage, add in a mixture of eggs, plain yogurt, and some sun-dried tomato pesto (cuz we fancy 💃), top it off with some soft goat cheese and sunflower seed kernels, and into the oven it goes. Serve with a side salad and you've got yourself a protein-packed meal suitable for breakfast, brunch, lunch, and dinner! Hakuna Frittata friends!⠀
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You can find the full recipe on my blog (link in profile) or below! ⬇️⠀
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To make this Baked Frittata with Sausage, Kale, & Sun-Dried Tomato Pesto here's what you'll need:⠀
・ 9 eggs⠀
・ 1/2 cup plain full-fat or Greek yogurt⠀
・2 tablespoons sun-dried tomato pesto (find tasty homemade recipe in the last post on my feed or on the blog)⠀
・salt and pepper to preference⠀
・ 1 tablespoon extra virgin olive oil⠀
・1/2 pound bulk mild Italian sausage (chicken or pork)⠀
・ 1/2 sweet onion, chopped⠀
・ 1/2 red bell pepper, chopped (about 1/2 cup) ⠀
・1/3 cup kale, finely chopped (I used Redbor Kale, frilly kale with reddish-purple veins and stems)⠀
・1/3 cup fresh goat cheese, crumbled⠀
・sesame seed kernels (optional, but not really)⠀
⠀
Here's what you'll do:⠀
1. Preheat oven to 375ºF.⠀
2. In a large bowl, whisk together the eggs, yogurt, sun-dried tomato pesto, salt, and pepper.⠀
3. Heat oil in a 10 to 12-inch oven safe skillet over medium-high heat. Add the sausage, onion, and red bell pepper and cook, stirring occasionally until the sausage begins to brown, about 5 minutes. Add the kale and cook until just wilted. Remove skillet from heat.⠀
4. Pour the egg mixture over top and lightly stir to evenly spread out the ingredients. Sprinkle crumbled goat cheese and sesame seeds on top. ⠀
5. Bake in the oven for about 25 minutes, or until the eggs have set and the top is golden. It will continue to cook as it sits, so don’t overbake it!
6. Cut into 6 slices and serve!
Instagram post 2141865156735749757_3133539184 Pesto is the besto...with pasta, potatoes, zoodles, in a frittata (or with any egg dish really), on a sandwich, served as an appetizer with bruschetta, on pizza....IN.MY.MOUTH. ⠀
How do YOU like to eat your Sun-Dried Tomato Pesto?! ⠀
7 ingredients and a food processor is all it takes. Fast, Easy, and SO much more Tastier than any store-bought pesto. Let's do this. 🙌⠀
⠀
Here's what you'll need:⠀
1 (8.5 oz) jar sun-dried tomato halves packed in olive oil with herbs (we’re using the jar’s entire contents so don’t drain off that oil!)⠀
2 medium-sized cloves garlic⠀
1 cup packed fresh basil⠀
1/3 cup Parmigiano-Reggiano, grated (use the good stuff! NOT the green can fake parm)⠀
1/4 cup unsalted macadamia nuts (macadamia nuts offer a richer, more buttery flavor in comparison to the traditional pine nut typically used in sun-dried tomato pesto which is why I prefer macadamia in this recipe but you do you.⠀
2 tablespoons capers, drained⠀
1/2 teaspoon crushed red pepper flakes⠀
pinch of salt (or to your preference)⠀
⠀
Here's what you'll do:⠀
1. Combine all ingredients in a food processor and process until desired consistency is reached.⠀
2. That’s it! (wasn’t that easy?!)⠀
⠀
Note: If your pesto is not at the consistency you are needing it to be for your particular use, even after including the oil from the jar of sun-dried tomatoes, just add a little more extra virgin olive oil until you get it just how you like it.⠀
⠀
If you'd like to see more pics of this vibrant red pesto, the recipe and full post is linked in my profile. Have a Tasty Thursday friends! 😘
Instagram post 2111906251842814334_3133539184 A plethora of fresh herbs (mint, chives, dill, and parsley), caramelized onions, baby potatoes enraptured in a light and tangy yogurt Champagne mustard vinaigrette, crispy salty bacon, and of course hard-boiled eggs. What would a potato salad even be without the hard-boiled eggs? Such questions should never be pondered.⠀
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Instagram post 2110419262148936106_3133539184 When a friend sends you a message asking if you’d like a bag of fresh figs that came from their neighbor’s tree, the answer is obvious. My friend’s neighbor planted the tree in 1940. They watered it, nurtured it, cared for it and now almost 80 years later the tree produces an overflowing abundance of beautiful green figs with vibrant pink centers. ⠀
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On a different note, my birthday is this Friday. 🎉 I’ll be 39. I don’t mind saying the number out loud or sharing it with others. I don’t lament the fact that I’m going to be another year older. It is a day where I will definitely eat cake and ice cream but I will also celebrate the blessing it is to have made it another year around the sun. It’s also a time where I give thanks for all the ways that Jesus has worked in my life over the past year - the ways He smoothed out a few more of my rough edges, the ways He opened my eyes and my heart just a little bit more to the world around me and the people it contains, the ways He carried me when things were harder than I would have liked, and the many, many ways He showed me His blessings through both the small things and the big things. And it’s a time that I give thanks for my health, wellness, and for the gift of life itself, which is something I don’t ever want to take for granted. Life is fleeting and the unexpected can happen for lack of a better word, unexpectedly. ⠀
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My birthday wish this year is that I would continue to enjoy the gift of another year around the sun. That I would be open to the loving work of Jesus in my life so that someday when I am 80, like that fig tree, I will be able to look back and see an abundance of fruit in my life giving evidence of a life well spent. ⠀
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Now back to those figs…I’m thinking a generous schmear of soft goat cheese with a drizzle of honey over the top might be in order.⠀
How do you like to eat fresh figs?⠀
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Simple, refreshing, and the perfect summer salad for those hot summer days when you're just not sure what to eat.⠀⠀
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How hot is it right now where you live? What are your go-to meals when the temps rise? 😎⠀
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Recipe link for this Spiralized Cucumber Summer Salad is in my profile!
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