Salted Caramel Pretzel Ice Cream
This no-churn Salted Caramel Pretzel Ice Cream combines smooth, creamy caramel ice cream with crunchy, salty pretzels for a decadent sweet-and-salty treat. Quick to assemble, this recipe requires no ice cream maker and freezes to soft, scoopable perfection—a perfect homemade dessert for summer or any indulgent occasion.
Equipment
- 3-quart (3 L) heavy saucepan
- Balloon whisk or heat-proof silicone spatula
- 9x5-inch (23x13 cm) loaf pan or freezer-safe container
- hand mixer
Ingredients
Salted Caramel Sauce (Makes ~1½ cups):
- 1½ cups 300 g sugar
- 1½ cups 375 ml heavy cream
- 6 tbsp 90 g unsalted butter, cubed
- ¾ tsp salt
Ice Cream Base:
- 2 cups 500 ml heavy cream (≥35% fat)
- 1 can 396 g / 14 oz sweetened condensed milk
- 1 tsp vanilla extract
- 1 cup 250 ml salted caramel sauce
- 1¼ cups 50 g mini pretzels, coarsely chopped
Instructions
- Prepare the Caramel Sauce Base: Start by gathering all your ingredients for the caramel sauce sugar, heavy cream, unsalted butter, and salt. Place 1½ cups of sugar into a heavy, deep saucepan over medium heat. Avoid stirring immediately—let the sugar begin to melt naturally. You’ll notice the edges start liquefying while the center remains granulated. Gently swirl the pan to encourage even melting. This careful process prevents burning and creates a smooth caramel foundation.
- Melt the Sugar Gradually: As the sugar melts, it will begin to bubble and turn an amber color. Use a heat-proof silicone spatula or balloon whisk to gently fold the melting sugar into itself. Take your time and avoid rushing; the sugar should reach a uniform golden brown with fragrant, slightly nutty notes. Patience here ensures a rich, complex caramel flavor without bitterness.
- Add the First Portion of Cream: Once the sugar is fully melted and amber-colored, reduce the heat slightly. Slowly pour in ⅓ of the heavy cream, whisking constantly. The mixture will bubble vigorously and release steam—this is normal. Continuous whisking prevents the caramel from seizing and ensures a silky texture. After the first portion is fully incorporated, gradually add the remaining cream in small increments, whisking constantly until the sauce is smooth and glossy.
- Incorporate Butter for Richness: Remove the saucepan from the heat. Immediately add the cubed butter, one piece at a time, whisking thoroughly after each addition. The butter enriches the sauce, creating a creamy, luscious texture. Make sure all pieces melt completely and the sauce is homogeneous before proceeding.
- Season the Caramel: Stir in ¾ teaspoon of salt to balance the sweetness. Taste the caramel once it cools slightly, and adjust with more salt if desired. Transfer the finished caramel to a heat-proof bowl and let it cool to room temperature. This ensures it won’t melt the whipped cream when you layer it later.
- Whip the Cream for the Ice Cream Base: In a large mixing bowl, pour 2 cups of heavy cream along with 1 teaspoon of vanilla extract. Using a hand mixer, beat on medium-high speed until stiff peaks form. The cream should be thick and hold its shape without collapsing. Whipping the cream correctly is essential—it provides the airy structure that makes this ice cream creamy and scoopable without an ice cream maker.
- Fold in Sweetened Condensed Milk and Caramel: To the whipped cream, gently fold in one can of sweetened condensed milk and ¾ cup of the cooled salted caramel sauce. Use a large spatula and a folding motion to combine. Avoid overmixing to maintain the fluffy texture of the whipped cream. This mixture is the base for your ice cream, rich in flavor and creamy without needing churning.
- Layer the Ice Cream and Pretzels: Choose a 9x5-inch loaf pan or a similar freezer-safe container. Spoon about one-third of the ice cream base into the pan, spreading it evenly. Sprinkle one-third of the coarsely chopped pretzels on top. Drizzle some of the remaining caramel sauce over the pretzels. Repeat this layering process two more times ice cream base, pretzels, and caramel drizzle. For a visually appealing swirl, you can gently use a knife to create marbled patterns through the top layer.
- Cover and Freeze Properly: Cover the surface directly with plastic wrap to prevent ice crystals from forming. Then wrap the pan with aluminum foil for additional protection. Freeze the ice cream for at least 12 hours or overnight for best results. The caramel prevents the ice cream from freezing rock-hard, keeping it soft, creamy, and scoopable.
- Serve and Enjoy: Remove the ice cream from the freezer 5–10 minutes before serving to make scooping easier. Use an ice cream scoop dipped in warm water for clean, perfect scoops. Serve in bowls or cones, optionally garnishing with extra caramel drizzle or crushed pretzels. Enjoy this sweet-and-salty delight as a satisfying summer dessert or a quick indulgent treat.
Notes
- This no-churn ice cream is soft-serve style; it will not freeze rock-hard like traditional churned ice cream, thanks to the high cream and caramel content.
- For the best caramel flavor, avoid pre-made caramel sauces from squeeze bottles, as they are often too thin. Making your own ensures a rich, smooth texture.
- Use a digital kitchen scale for precise measurements. While volume measurements are included, weighing ingredients yields consistent results, especially for sugar and cream.
- When layering ice cream and pretzels, be gentle to preserve the whipped texture. Folding, rather than stirring, prevents the base from deflating.
- Leftover caramel can be stored in a glass jar in the fridge for up to one month. Rewarm gently before using in other desserts.
