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    Home » Recipes » Desserts

    No Churn Salted Caramel Pretzel Ice Cream

    Published: May 6, 2021 · Modified: May 13, 2021 by Krista Stechman · This post may contain affiliate links · Leave a Comment

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    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.

    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 ½ 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 ⅓ 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

    Krista Stechman
    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 minutes mins
    Cook Time 5 minutes mins
    Freezing time 8 hours hrs
    Total Time 8 hours hrs 20 minutes mins
    Course dessert
    Cuisine american
    Servings 8 people
    Calories 586 kcal

    Equipment

    • hand or stand mixer

    Ingredients
      

    Caramel Sauce

    • 1 cup sugar
    • 7 tablespoon butter room temp
    • ⅓ cup heavy cream
    • 1 teaspoon kosher salt

    Pretzel Crunch

    • 2 cups pretzels thin
    • 3 tablespoon butter melted
    • ½ teaspoon kosher salt

    Ice Cream

    • 2 cups heavy cream
    • 14 oz sweetened condensed milk
    • 2 teaspoon vanilla extract
    • 1 teaspoon 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 ⅓ of the ice cream mix into a loaf pan. Drizzle some caramel sauce over the top and add ⅓ 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!

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