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!
- 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)
- 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.
- Category: ice cream
- Method: no-churn
- Cuisine: american
Keywords: uses for salted caramel sauce // salted caramel pretzel ice cream // no-churn ice cream // salted pretzel ice cream