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- 2 cups heavy cream - 1 cup sweetened condensed milk - 1 cup crushed pretzels To make this ice cream, heavy cream is key. It gives the ice cream a rich and smooth texture. Sweetened condensed milk adds sweetness and helps the ice cream stay creamy. Crushed pretzels bring a nice crunch and salty flavor that balances the sweetness. - 1 cup salted caramel sauce - 1 teaspoon vanilla extract - Flaky sea salt Salted caramel sauce is a must. It adds that sweet-salty kick that makes this treat special. Vanilla extract adds depth to the flavor. Finally, a sprinkle of flaky sea salt on top enhances the taste and makes every bite exciting. - Additional toppings - Chocolate chips - Nuts You can customize your ice cream with fun add-ins. Adding chocolate chips gives a sweet twist. Chopped nuts add a nice crunch. You can also top the ice cream with extra pretzels or a drizzle of caramel for a fun presentation. 1. Start by whipping the heavy cream. - Use a large bowl and an electric mixer. - Mix on medium speed for 3 to 5 minutes. - Look for soft peaks to form. 2. Next, prepare the caramel mixture. - In another bowl, combine the sweetened condensed milk, vanilla extract, and half of the salted caramel sauce. - Stir well until the mixture is smooth. 3. Now, fold the whipped cream into the caramel mixture. - Use a spatula to combine them carefully. - Be gentle to keep the air in the whipped cream. 4. It’s time to add the crushed pretzels. - Fold them in gently. - Ensure they distribute evenly through the ice cream base. 5. Pour the ice cream mixture into a freezer-safe container. - Use a spatula to smooth the top. 6. Cover the container tightly. - Freeze for at least 6 hours or until firm. 7. Before serving, sprinkle flaky sea salt on top. - This adds a tasty sweet-salty crunch. To make perfect whipped cream, start with cold heavy cream. Use a large bowl and an electric mixer. Beat the cream on medium speed until soft peaks form. This takes about 3-5 minutes. Don't overbeat, or it will turn to butter. When folding ingredients, use a spatula. Start with the whipped cream in the bowl. Add the caramel mixture on top. Gently lift and fold the whipped cream. Aim for a smooth mix without losing air. This keeps your ice cream light and fluffy. Serve your ice cream in waffle cones or bowls. Drizzle with extra salted caramel sauce for more flavor. Add whole pretzels on top for a fun touch. For a nice look, sprinkle a bit of flaky sea salt on each scoop. This ice cream pairs well with brownies or chocolate cake. The sweet and salty flavors complement richer desserts perfectly. For a twist, try using different caramel flavors. You can use chocolate caramel or even coffee caramel. They add a unique spin to your ice cream. Incorporate seasonal ingredients too. In summer, add fresh strawberries or peaches. In fall, mix in pumpkin puree and spices for a festive treat. {{image_2}} - Use a freezer-safe container, like a glass or plastic tub with a tight lid. - Avoid metal containers; they can affect the taste of the ice cream. - If you have leftovers, cover the surface with plastic wrap before sealing. - This ice cream lasts about 2-3 weeks in the freezer. - Check for ice crystals or a change in texture; these are signs it's not good. - If it smells off or has a strange taste, it's best to toss it out. To make this ice cream, follow these steps: 1. Whip the heavy cream: In a large bowl, whip 2 cups of heavy cream. Use an electric mixer on medium speed. Whip until soft peaks form, about 3-5 minutes. 2. Prepare the caramel mixture: In another bowl, combine 1 cup of sweetened condensed milk, 1 teaspoon of vanilla extract, and half of the salted caramel sauce. Mix until smooth. 3. Combine the mixtures: Gently fold the whipped cream into the caramel mixture. Use a spatula and be careful not to deflate the whipped cream. 4. Add the pretzels: Fold in 1 cup of crushed pretzels. Make sure they are evenly mixed. 5. Swirl in more caramel: Drizzle the rest of the salted caramel sauce into the mixture. Swirl it gently for extra flavor. 6. Freeze the mixture: Pour the ice cream mixture into a freezer-safe container. Smooth the top with a spatula. 7. Cover and freeze: Tightly cover the container and freeze for at least 6 hours, or until firm. 8. Garnish before serving: Add a pinch of flaky sea salt on top for that sweet-salty taste. Yes, you can use homemade salted caramel. Making your own caramel allows you to control the sweetness and saltiness. Here are some tips: - Start with sugar: Melt 1 cup of sugar in a saucepan over medium heat. Stir often until it turns golden brown. - Add cream: Once browned, slowly add 1/2 cup of heavy cream. Be careful, as it will bubble. - Mix in salt: Add 1 teaspoon of sea salt and stir until smooth. Let it cool completely before using. Homemade salted caramel adds a personal touch to your ice cream. If you don’t have pretzels, don’t worry! You can use other crunchy toppings. Here are some alternatives: - Chopped nuts: Peanuts or almonds give a nice crunch. - Cookies: Crushed chocolate chip cookies can add a sweet twist. - Granola: A sweet or salty granola can add texture. Feel free to get creative with your toppings! This ice cream recipe serves about 6 to 8 people. Each serving has roughly 300 calories. The main source of calories comes from heavy cream and sweetened condensed milk. These rich ingredients create a creamy and smooth texture. If you need a gluten-free option, use gluten-free pretzels. They work just as well and keep the taste great. For a dairy-free version, swap the heavy cream with coconut cream. Use a dairy-free condensed milk too. This way, everyone can enjoy the ice cream without worry. This blog post covered how to make no-churn salted caramel pretzel ice cream. We discussed key ingredients like heavy cream, sweetened condensed milk, and crushed pretzels. You learned simple steps to make the ice cream and tips for the best results. Make sure to store it correctly for lasting freshness. As you experiment with flavors and toppings, enjoy the process. This dessert is fun and easy to share. Now, grab your ingredients and get started—your taste buds will thank you!

No-Churn Salted Caramel Pretzel Ice Cream

Indulge in the delightful flavor of No-Churn Salted Caramel Pretzel Ice Cream with this simple and decadent recipe! Made with creamy whipped heavy cream, sweetened condensed milk, and crunchy pretzels, this treat is topped off with rich salted caramel and a sprinkle of flaky sea salt. Perfect for any dessert lover, this no-churn ice cream is easy to make and requires no ice cream maker. Click through to explore the full recipe and make your own heavenly batch today!
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Ingredients
  

2 cups heavy cream

1 cup sweetened condensed milk

1 cup crushed pretzels

1 cup salted caramel sauce (store-bought or homemade)

1 teaspoon vanilla extract

Flaky sea salt for garnish

Instructions
 

In a large mixing bowl, whip the heavy cream using an electric mixer on medium speed until soft peaks form, about 3-5 minutes.

    In a separate bowl, combine the sweetened condensed milk, vanilla extract, and half of the salted caramel sauce. Mix well to create a smooth base.

      Gently fold the whipped cream into the caramel mixture, using a spatula to combine until just incorporated. Be careful not to deflate the whipped cream.

        Add the crushed pretzels to the mixture, folding gently to distribute evenly throughout the ice cream base.

          Drizzle in the remaining salted caramel sauce and swirl it through the mixture for added flavor.

            Pour the ice cream mixture into a freezer-safe container, smoothing the top with a spatula.

              Cover the container tightly and freeze for at least 6 hours or until the ice cream is firm.

                Before serving, sprinkle a pinch of flaky sea salt on top for a delicious sweet-salty contrast.

                  Prep Time: 20 minutes | Total Time: 6 hours 20 minutes | Servings: 6-8

                    - Presentation Tips: Serve scoops of the ice cream in waffle cones or bowls, drizzled with extra caramel sauce and a few whole pretzels on top for decoration.