This post may contain affiliate links. Please read our disclosure policy.
One of my favorite uses for salted caramel sauce, this salted caramel pretzel ice cream is a no-churn ice cream that you will absolutely love! Salty and sweet!
You know I love salted caramel. This is no secret! So you really can’t be surprised that I made an ice cream featuring the stuff! And it had to be no-churn of course! This ice cream is so good you guys! It’s smooth and creamy with chunks of toffee bits, salty pretzels and ribbon of salted caramel. I’m going to need a lot of this stuff once Oscar starts school!
Ugh, school! I’m not complaining, but I’m just anxiety-ridden over the whole thing. What would normally be just an exciting transition for Oscar to be going to grade 1, has become something so unknown and vague and risky. We get weekly emails with some sort of new update on procedures and I brace myself before reading each one. In my heart of hearts, I think that it will all work itself out and it will go ok. It’s just the unknown that makes me more nervous than anything!
Anyway, this is why I need ice cream.
And at least I’m getting one more camping trip in this weekend before the pandemonium starts. Sooo much camping this year. I have loved it but I won’t lie, I’m kind of looking forward to the break!
What is no-churn ice cream?
If you’re a frequent visitor to the website, you will already know what a fan I am of no-churn ice creams! It’s such a simple concept. If you’ve read this before and you don’t want to read it again, feel free to skip past this part. But if you’re new to no-churns, READ ON!
No-churn ice cream is the best invention. Smooth, creamy and only 2 ingredients in the base. All you need is heavy whipping cream, a can of condensed milk! The flavor possibilities and mix-ins are endless!
How do you make this no-churn salted caramel pretzel ice cream?
Start by whipping the cream until there are stiff peaks, then fold in the condensed milk. You’ll want to have chopped up pretzels and Skor bits on hand, as well as the salted caramel sauce. I always make my own, but you can use store-bought too!
Layer the whipped cream mixture into a freezer-safe container, alternating with salted caramel sauce, pretzel pieces and Skor toffee bits. Use a spatula to swirl everything around together. Top it all off with pretzels and place it in the freezer for 4-5 hours!
Can you use light condensed milk?
Yes! It will work just as well as the regular stuff. I always end up using regular condensed milk. Just be sure not to try substituting evaporated milk for condensed milk in a no-churn ice cream recipe. It won’t work!
How long does no-churn ice cream last in the freezer?
It’ll last a good amount of time, just like regular ice cream that you buy from the store. Just be sure to keep it covered in an airtight container. It will get harder the longer it’s in the freezer, so I always find it tastes best over the first couple of days!
I hope you guys give this one a try. If you’re obsessed with no-churns like me, you’ll definitely need to try this version.
Happy weekending!
Some of my other favorite ice cream recipes:
Print
No-Churn Salted Caramel Pretzel Ice Cream
- Total Time: 10 minutes
- Yield: 1 pint 1x
Description
One of my favorite uses for salted caramel sauce, this salted caramel pretzel ice cream is a no-churn ice cream that you will absolutely love! Salty and sweet!
Ingredients
- 1 3/4 cups heavy whipping cream
- 1 can (300mL) condensed milk
- 1/3 cup salted caramel (homemade or store-bought)
- 1/2 cup chopped pretzels
- 1/4 cup toffee bits (I used Skor)
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on high until stiff peaks begin to form. Remove the bowl from the stand, and using a rubber spatula, fold in the condensed milk until combined.
- Layer the ice cream into a freezer-safe container as follows: 1/3 ice cream mixture, followed by a few tablespoons of salted caramel, followed by a few tablespoons of pretzels and toffee bits. Use a knife to swirl it around a bit, then repeat the the process/layers in the same order until everything is emptied into the container. Top with extra salted caramel and pretzels if desired. Freeze the ice cream for at least 4-5 hours before serving. Scoop and enjoy!
Leftover ice cream will keep in the freezer for up to 2 months (or longer) as long as it is covered in an airtight container.
- Prep Time: 10 minutes
- Category: ice cream
- Method: no-churn
- Cuisine: american
Oh girl!!! You know I have a solid love of salted caramel and ice cream too!! And, with the upcoming school year I’m pretty sure I’m going to need a giant vat of never ending ice cream myself.
Hah I know. I never thought my kids going to school would make me THIS anxious. Goodness. We both need all of the ice cream!
No churn ice creams are so easy, and I love the sweet and salty flavors live packed into this!
Thanks Marcie!! I am all about the salty and sweet!!
I love the combination of sweet and salty – this ice cream is delicious!
Thanks Alex!! I love it too!!
I’m with you on the uncertainty for back to school…. ugggh. But this ice cream looks incredible! Love the salty and sweet combination! 🙂 You’ve done it again, Katherine!
I KNOW!! This year is painful. Thanks Michelle!!
Perfect ! Just perfect ! Perhaps you’ll find it funny but we have discovered pretzels to pair with sweets only recently so we are so into this kind of desserts !!!!!!!!
Oh I’m so glad you discovered it!! Better late than never right!? Thank you!!
I’m right there with you, Katherine, in the back-to-school stress. Mine’s heading to the college dorm, and I am awake nights just thinking of scenarios. They all. make me want to just dive right into a big bowl of this ice cream and forget the stress! Hang in there, my dear! Fingers crossed that this, too, shall pass.
I can’t even imagine the stress you’re under, with yours actually AWAY from school. Yikes. I’m sure all will be well. Enjoy all of the ice cream you can get!!
This is the perfect 5 ingredient summer dessert. The caramel and pretzels give your ice cream the perfect balance of sweet and salty… YUM!
Thanks Heidi!! Salty, sweet and a little bit of crunch. It’s so terrific!!