You asked for no churn ice cream recipes this summer, and this one is my new favorite. This No Churn Chocolate Caramel Pretzel Ice Cream combines vanilla ice cream with homemade caramel sauce and chocolate covered pretzels. It's salty and sweet and oh so delicious!
This no churn ice cream is made by whipping heavy cream to stiff peaks and folding sweetened condensed milk into it. This is what gives it its fluffy ice cream texture.
A FEW NOTES BEFORE WE GET STARTED
- Measuring Your Ingredients:
- I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
Transfer to a heat proof bowl or jar and chill. Finely chop the chocolate covered pretzels and set aside.
Place a large bowl in the freezer to chill. Combine the sweetened condensed milk, vanilla bean paste, and salt in a small bowl and set aside.
Pour the whipped cream in the chilled bowl and use a hand mixer to mix on low-medium at first followed by medium-high until stiff peaks form.
Gently fold in the sweetened condensed milk mixture just until combined. Fold in the finely chopped pretzels, being careful not to overmix.
Carefully add about ⅓ of the ice cream to a 9" x 5" pan. Spread evenly with an offset spatula. Drizzle a layer of caramel on top.
Repeat this process two more times, adding ice cream and then caramel until the ice cream is all used up and topped with caramel. You might have some leftover caramel.
Top with plastic wrap, making sure the plastic wrap touches it directly. Freeze for at least 6 hours, preferably overnight. Enjoy!
No Churn Chocolate Caramel Pretzel Ice Cream
You asked for no churn ice cream recipes this summer, and this one is my new favorite. This No Churn Chocolate Caramel Pretzel Ice Cream combines vanilla ice cream with homemade caramel sauce and chocolate covered pretzels. It's salty and sweet and oh so delicious!
- Prep Time: 15 minutes
- Chill Time: 6 hours
- Total Time: 6 hours and 15 minutes
- Category: Dessert
Ingredients
Caramel Drizzle
- 148 grams (¾ cup) sugar
- ½ tsp salt
- 56 grams (¼ cup) water
- 113 grams (½ cup) heavy cream
No Churn Vanilla Ice Cream
- 1 14 oz can sweetened condensed milk
- 1 tsp vanilla bean paste
- pinch of salt
- 454 grams (2 cups) heavy whipping cream
- 10-12 chocolate covered pretzels
Instructions
Caramel Drizzle
- Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
- Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
- Transfer to a heat proof bowl or jar and chill.
No Churn Vanilla Ice Cream
- Finely chop the chocolate covered pretzels and set aside.
- Place a large bowl in the freezer to chill.
- Combine the sweetened condensed milk, vanilla bean paste, and salt in a small bowl and set aside.
- Pour the whipped cream in the chilled bowl and use a hand mixer to mix on low-medium at first followed by medium-high until stiff peaks form.
- Gently fold in the sweetened condensed milk mixture just until combined.
- Fold in the finely chopped pretzels, being careful not to overmix.
- Carefully add about ⅓ of the ice cream to a 9" x 5" pan. Spread evenly with an offset spatula. Drizzle a layer of caramel on top.
- Repeat this process two more times, adding ice cream and then caramel until the ice cream is all used up and topped with caramel. You might have some leftover caramel.
- Top with plastic wrap, making sure the plastic wrap touches it directly.
- Freeze for at least 6 hours, preferably overnight. Enjoy!
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