Creamy No-Churn Salted Caramel Pretzel Ice Cream
A quick and easy homemade no-churn ice cream combining creamy salted caramel with crunchy pretzels for a perfect sweet and salty treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (360 ml) heavy cream, chilled
- 1 can (14 oz / 396 g) sweetened condensed milk
- 1 tsp vanilla extract
- 1/4 cup (50 g) granulated sugar
- 4 tbsp (56 g) unsalted butter
- 1/2 tsp sea salt, plus more for sprinkling
- 1 cup (90 g) pretzels, roughly crushed
Instructions
- Prepare the salted caramel: In a medium saucepan over medium heat, combine 1/4 cup (50 g) granulated sugar. Stir gently as it melts and turns a deep amber color (about 6-8 minutes). Watch closely to avoid burning.
- Add butter: Once the sugar has melted, stir in 4 tablespoons (56 g) unsalted butter until smooth and combined. The mixture will bubble vigorously; this is normal.
- Stir in sea salt: Remove from heat and mix in 1/2 teaspoon sea salt. Transfer the caramel to a small bowl and let it cool to room temperature until thick but pourable.
- Whip the cream: Using a chilled bowl and mixer, beat 1 1/2 cups (360 ml) heavy cream on medium-high speed until stiff peaks form (about 3-4 minutes).
- Fold in condensed milk and vanilla: Gently fold in 1 can (14 oz / 396 g) sweetened condensed milk and 1 teaspoon vanilla extract into the whipped cream, mixing carefully to keep it light and airy.
- Combine caramel and pretzels: Reserve about 2 tablespoons of caramel for drizzling. Fold the remaining caramel and 1 cup (90 g) roughly crushed pretzels into the ice cream base, swirling gently to create ribbons of caramel.
- Freeze: Pour the mixture into a freezer-safe container. Drizzle the reserved caramel on top and sprinkle a pinch of sea salt. Use a knife or skewer to create swirls.
- Freeze for at least 6 hours or overnight until firm. Let sit at room temperature for 5-10 minutes before scooping for best texture.
Notes
Use a chilled bowl for whipping cream to achieve stiff peaks. Watch caramel closely to avoid burning. Fold ingredients gently to keep the mixture airy. Let ice cream soften 5-10 minutes before serving for best scoopability. For dairy-free version, substitute heavy cream with coconut cream and use dairy-free condensed milk. Use gluten-free pretzels for gluten-free option.
Nutrition
- Serving Size: 1/2 cup (125 ml)
- Calories: 280
- Sugar: 22
- Fat: 18
- Protein: 3
Keywords: no-churn ice cream, salted caramel, pretzel ice cream, homemade dessert, easy ice cream recipe, no ice cream maker, quick dessert