• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Meet Krista
  • Contact
  • Breakfast
  • Desserts
    • Brownies & Blondies
    • Chocolate
    • Cookies
  • Dinner
    • Bowls
    • Pasta
    • Sandwiches
    • Sides
  • Vegetarian
  • Appetizers
  • In Krista's Kitchen//delicious meals and baked goods
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Desserts / No Churn Salted Caramel Pretzel Ice Cream

No Churn Salted Caramel Pretzel Ice Cream

Desserts, No Churn Ice Cream

Sharing is caring!

  • Facebook
  • Twitter
  • Yummly
Jump to Recipe Print Recipe
close up of a scoop of salted caramel pretzel no churn ice cream with caramel sauce dripped over the top
salted caramel pretzel ice cream in an ice cream scoop
an ice cream scooper filled with salted caramel pretzel ice cream with caramel being poured over the top of it
a scoop of salted caramel pretzel ice cream being scooped out of the tin
no churn salted caramel pretzel ice cream with a scoop inside the scooper

This No Churn Salted Caramel Pretzel Ice Cream is the ultimate sweet meets salty combo! Creamy sweet vanilla ice cream mixed with the rich and delicious flavor of caramel and a little pretzel crunch for some extra salt and texture. I love a little salt with my sweets!

close up of a scoop of salted caramel pretzel no churn ice cream in the ice cream scoop with caramel dripping down over the side

No churn ice cream has an incredible flavor and if you’ve never made homemade caramel sauce before, you’ll never look back after this. Homemade caramel sauce is so much easier than you think and to be honest, it’s a million times better than store bought. I could eat the entire jar in one sitting…..every night.

Table of Contents

  • What can you put caramel sauce on?
  • How to make homemade salted caramel sauce
  • Tips for making no churn ice cream
  • Ingredients for No Churn Salted Caramel Pretzel Ice Cream
  • Other things to add into no churn ice cream
  • How to make No Churn Salted Caramel Pretzel Ice Cream
  • No Churn Salted Caramel Pretzel Ice Cream
    • Equipment
    • Ingredients  1x2x3x
      • Caramel Sauce
      • Pretzel Crunch
      • Ice Cream
    • Instructions 
      • Make the caramel sauce
      • Make the pretzel crunch
      • Making the ice cream
    • Nutrition

What can you put caramel sauce on?

  • In or on Ice Cream
  • Brownies
  • Cake
  • Pies (Apple, Pecan, Banana Cream, Coconut Cream)
  • Blondies
  • Cookies
  • Cheesecake
  • Apples
  • A Spoon
a jar of homemade caramel sauce  with a spoon above it drizzling caramel into the jar

How to make homemade salted caramel sauce

Caramel sauce is so much easier to make than most people think. There are only a few ingredients, a sauce pan, whisk and some measuring cups/spoons. Making this salted caramel will take you all of 5 minutes.

Get yourself a heavy bottomed sauce pan out. Pour the sugar into it, give the pan a shake to even it out and turn the heat to medium. Let it sit for a bit but keep an eye on it.

While the sugar is melting, cut 7tbsp of butter and measure out the cream. Do not stir the sugar while it’s melting. It’s ok to swirl the pan around a couple times to make sure the sugar is melting evenly.

Once the sugar is a medium brown color and all melted, remove it from the heat. Add the butter immediately and whisk it in. This mixture will violently bubble, relax that’s supposed to happen! When the butter is stirred in add the cream and continue whisking until fully incorporated. Mix in the salt and you’ve got yourself a delicious caramel sauce!

caramel sauce in a jar being drizzled in from above

Let the caramel cool to room temp before adding it to the ice cream. Caramel can be stored in the fridge for up to 4 weeks in an airtight container.

Tips for making no churn ice cream

  • Let the ice cream sit at room temp for 5 minutes before serving for best texture
  • Allow yourself a full overnight freeze before serving no churn ice cream
  • Make any flavor combo you want, the sky is the limit!
  • Let the caramel sauce cool completely before adding it to the ice cream
  • Make the caramel sauce ahead of time, it’s good for up to 4 weeks in the fridge!
  • Make a double batch, you’ll be sorry if you don’t!
no churn salted caramel pretzel ice cream with a full ice cream scoop sitting in the tin

Ingredients for No Churn Salted Caramel Pretzel Ice Cream

  • Heavy Cream
  • Sweetened Condensed Milk
  • Vanilla Extract
  • Kosher Salt
  • Pretzels
  • Butter
  • Sugar
salted caramel pretzel no churn ice cream in a cone inside of a cup

Other things to add into no churn ice cream

  • Fresh or Frozen Fruit of any kind(Strawberries, Blueberries, Blackberries, Raspberries, Bananas)
  • Nuts
  • Chocolate
  • Extracts(Mint, Coconut, Almond, Lemon)
  • Candy Bar Pieces
  • Cheesecake Bites
  • Cookie Dough
  • Leftover Pumpkin Pie
close up of one scoop of no churn ice cream

How to make No Churn Salted Caramel Pretzel Ice Cream

Make the salted caramel sauce ahead of time and let cool completely. Once the caramel is done, make the pretzel mixture. Melt the butter then add it to the food processor. Add the pretzels and salt to the food processor. Pulse until the mixture is slightly chunky but will stick together. Set the mixture aside.

Pour the sweetened condensed milk into a bowl, add the vanilla and salt. In a separate medium sized bowl or the bowl of a stand mixer add the heavy cream. Beat the heavy cream on medium – high with either an electric hand mixer or the stand mixer until it forms stiff peaks.

heavy cream whipped to stiff peaks

Take about 1/2 cup of the heavy cream, add it to the sweetened condensed milk mixture and mix well. Fold in the remaining heavy cream until no streaks remain.

close up of layered ice cream with caramel and pretzels

Start layering the ice cream into a loaf pan. Pour about 1 inch into the loaf pan, sprinkle 1/3 of the pretzel mixture in and drizzle caramel over the top. Repeat until the loaf pan is full. Press plastic wrap over the top, against the ice cream mix so that no air can get to it. Freeze overnight and for up to 1 week!

Let this No Churn Salted Caramel Pretzel Ice Cream sit out of the freezer for 5 minutes to get the best texture before serving. Enjoy in a bowl, on a cone or on top of cake or pie!

no churn salted caramel pretzel ice cream with a scoop out of it and waffle cones lying next to it

More No Churn Ice Cream!

If you try this No Churn Salted Caramel Pretzel Ice Cream please leave me a rating and/or review! Also, tag me in your Instagram photos, I love to see what you’re making!

no churn salted caramel pretzel ice cream with a full ice cream scoop sitting in the tin

No Churn Salted Caramel Pretzel Ice Cream

This No Churn Salted Caramel Pretzel Ice Cream is the perfect combination of sweet and salty. The creamy sweet vanilla ice cream pairs so well with the salty caramel and salty pretzel. It's like a match made in heaven.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 5 mins
Freezing time 8 hrs
Total Time 8 hrs 20 mins
Course dessert
Cuisine american
Servings 8 people
Calories 586 kcal

Equipment

  • hand or stand mixer

Ingredients
  

Caramel Sauce

  • 1 cup sugar
  • 7 tbsp butter room temp
  • â…“ cup heavy cream
  • 1 tsp kosher salt

Pretzel Crunch

  • 2 cups pretzels thin
  • 3 tbsp butter melted
  • ½ tsp kosher salt

Ice Cream

  • 2 cups heavy cream
  • 14 oz sweetened condensed milk
  • 2 tsp vanilla extract
  • 1 tsp kosher salt

Instructions
 

Make the caramel sauce

  • Pour the sugar into a heavy bottomed sauce pan and put over medium heat to melt. Give the pan a shake to evenly distribute the sugar. Let the pan sit but keep a close eye on it so it doesn't burn. DO NOT STIR IT
  • While the sugar is melting, cut the butter into 7tbsp and measure out the cream
  • Swirl the pan with the sugar a time or two to keep the melting even
  • Once the sugar is completely melted and a medium – dark brown color remove from the heat immediately. Add the butter and stir until incorporated. There will be violent bubbling – this is completely normal and should be happening.
  • Once the butter is incorporated, add the cream and stir until fully incorporated
  • Add the salt and stir well. Let caramel cool completely. Caramel can be stored in an airtight container in the fridge for up to 4 weeks

Make the pretzel crunch

  • Melt the butter in a small bowl and add it to the food processor.
  • Add the pretzels and salt
  • Pulse until well blended but still a little chunky. Set to the side

Making the ice cream

  • In a medium sized bowl pour the sweetened condensed milk, vanilla and salt. Mix well
  • In another medium sized bowl or the bowl of a stand mixer, pour the heavy cream and beat on medium speed with either a hand mixer or the whisk attachment of the stand mixer until cream forms stiff peaks
  • Add about ½ cup of the heavy cream mixture to the sweetened condensed milk mixture and mix well. Fold the remaining heavy cream mixture into the sweetened condensed milk until no streaks remain
  • Pour â…“ of the ice cream mix into a loaf pan. Drizzle some caramel sauce over the top and add â…“ of the pretzel mix. Repeat until you use all of the ice cream mix
  • Place plastic wrap over the top of the tin with the plastic pressed up against the ice cream so no air can get to the surface. Wrap one more time with plastic wrap and freeze overnight or at least for 8 hours.
  • Take out of freezer and let stand for 5 minutes before serving. Enjoy!

Nutrition

Calories: 586kcalCarbohydrates: 71gProtein: 8gFat: 31gSaturated Fat: 19gCholesterol: 114mgSodium: 1089mgPotassium: 291mgFiber: 1gSugar: 54gVitamin A: 1184IUVitamin C: 2mgCalcium: 212mgIron: 1mg
Tried this recipe?Let us know how it was!

May 6, 2021 · Leave a Comment

Previous Post: « Shrimp Tacos with Avocado Relish and Chipotle Mayo
Next Post: Scallops and Risotto »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Heeeeeeey! I hope you came hungry!

krista in a white sweater with a pink kitchen aid mixer eating cool whip off of one finger

My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

NEVER MISS A POST

Sign up for immediate access to recipes!

  • Facebook
  • Instagram
  • Pinterest

Best Thanksgiving Sides

old fashioned candied sweet potatoes topped with marshmallow and pecan on a plate with a fork
A spoon scooping out a mushroom and broccoli from the casserole.
An Easy Thanksgiving Charcuterie Board with meats, cheeses, fruits, nuts, spreads and crackers on a linen with flowers and fruit surrounding it.

More Posts from this Category

Search by Category

In Krista's Kitchen//delicious meals and baked goods

Get the recipes as soon as they’re published!

Subscribe below to get instant access to new recipes!

Footer

I’m looking for….

  • Facebook
  • Instagram
  • Pinterest

In Krista’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Categories

  • Nutrition Disclaimer
  • Privacy Policy

Copyright © 2023 · Thyme Theme by Restored 316

  • Facebook
  • Twitter
  • Pinterest