Print

Creamy No-Churn Salted Caramel Pretzel Ice Cream

creamy no-churn salted caramel pretzel ice cream - featured image
Print Recipe

This creamy no-churn salted caramel pretzel ice cream is ridiculously easy to make with no machine required. It features a silky texture, crunchy pretzels, and ribbons of salted caramel for the perfect sweet and salty treat.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 can (14 ounces / 397 grams) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 cup (120 ml) salted caramel sauce, plus more for drizzling
  • 1 1/2 cups (150 grams) pretzels, crushed
  • 1/2 teaspoon flaky sea salt

Instructions

  1. Crush the pretzels: Place the pretzels in a ziploc bag and crush them with a rolling pin or the bottom of a heavy pan. You want a mix of fine crumbs and small chunks — about 1/4-inch pieces. Set aside.
  2. Line your loaf pan: Cut a piece of parchment paper to fit the bottom and long sides of your loaf pan, leaving a little overhang on each side.
  3. Whip the cream: Pour the cold heavy cream into a large mixing bowl. Using a hand mixer on medium-high speed, whip the cream until stiff peaks form, about 3-4 minutes.
  4. Add the condensed milk and vanilla: Pour the sweetened condensed milk and vanilla extract into the whipped cream. Gently fold everything together using a rubber spatula until fully combined but still light and airy.
  5. Create the caramel swirl: Pour about half of the ice cream mixture into the lined loaf pan and spread it evenly. Drizzle half of the salted caramel sauce over the top in a zigzag pattern. Use a knife or skewer to gently swirl it through the cream.
  6. Add the pretzels: Sprinkle half of the crushed pretzels evenly over the caramel layer. Gently press them into the cream so they’re partially submerged.
  7. Repeat the layers: Add the remaining ice cream mixture on top, spreading it carefully. Drizzle the rest of the caramel sauce and swirl again. Top with the remaining crushed pretzels and give them a gentle press.
  8. Finish with flaky salt: Sprinkle the flaky sea salt evenly over the top.
  9. Freeze: Cover the loaf pan with plastic wrap or foil and freeze for at least 6 hours, but overnight is best.
  10. Serve: When ready to serve, remove the ice cream from the freezer and let it sit at room temperature for 5-10 minutes. Use the parchment paper to lift the ice cream out of the pan, slice, and enjoy.

Notes

Use cold cream straight from the fridge. Toast the pretzels at 350°F (175°C) for 5-7 minutes for extra crunch. Don’t over-swirl the caramel. Let the ice cream sit before scooping. Use a warm knife for clean slices.

Nutrition

Keywords: no-churn ice cream, salted caramel, pretzel ice cream, easy ice cream, no machine ice cream, summer dessert

Find it online: https://platebelle.com/creamy-no-churn-salted-caramel-pretzel-ice-cream/