Our Caramel Pretzel Ice Cream is the easiest way to make the most delicious frozen dessert at home without the need for any special equipment or an ice cream maker. This simple no-churn ice cream recipe can be prepared in under 15 minutes using only 4 ingredients; you will love every lick of this summer sweet treat!
Caramel Pretzel Ice Cream: Simply Sweet and Salty
Caramel Pretzel No-Churn Ice Cream could possibly be the best combination of sweet meets salty, all in an easy-to-make cool and creamy homemade ice cream.
This recipe is so simple and requires only 2 ingredients in the base: all you need is heavy whipping cream, a can of condensed milk, and your favorite mix-ins.
Try some of our other favorites sweet and salty recipes like our Spring Flower Pretzel Bites, Strawberry Pretzel Salad, and our Chubby Hubby Bars
Why We Love This No-Churn Ice Cream Recipe
- Quick and easy no churn recipe can be prepared in minutes.
- Only uses 2 base ingredients plus mix-ins.
- Fun to make with kids.
- Refreshing way to beat the heat.
- Perfect combination of sweet and salty, creamy and crunchy textures and flavors in a deliciously sweet frozen treat.
- Enjoy a scoop in a bowl, on a cone, or on top of cake or pie!
Ingredients
- Heavy whipping cream
- Sweetened condensed milk
- Pretzels
- Caramel sauce
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Substitutions and Additions
- More Mix-Ins: Feel free to add your favorite mix-ins to the base of this ice cream. Some ideas include dark chocolate covered pretzels, white chocolate covered pretzels, Rollo’s, pretzel M&M’s, toffee bits, crushed candy bars or cookies, and peanuts.
- Tasty Toppings: Top your frozen treat with whipped cream, extra caramels sauce, or even more pretzel pieces.
Recommended Tools
- Electric Mixer
- Mixing bowl
- 9×5 loaf pan
How to Make No-Churn Caramel Pretzel Ice Cream
Caramel Pretzel Ice Cream is a quick and easy way to make a sweet and salty ice-cold treat at home. Better than a store-bought pint of ice cream, this no-churn version is simply frozen in a loaf pan–no ice cream maker needed.
- Whip: Whip the cream into soft peaks with an electric mixer.
- Whisk: Add the condensed milk, pretzels, and ¼ cup of the caramel sauce to the cream and whisk until combined.
- Pour Into The Pan: Pour the ice cream into a loaf pan and drizzle the remaining caramel sauce on top. Use a fork or knife to swirl the caramel into the ice cream.
- Freeze: Allow the ice cream to set for 5 hours before serving.
Tips
- Whipping the cream first will help keep all the pretzels from sinking to the bottom as the mixture is setting.
- You want to make sure that the ¼ cup of caramel is mixed in well before allowing the ice cream to set, otherwise you will end up with big clumps of caramel in your ice cream and will make scooping it difficult.
- While it should be stored covered in plastic wrap after setting, it is not necessary for the mixture to be covered while it is setting.
- When you add the whipping cream to the condensed milk make sure to just fold it until combined. You want to mix as little as possible. The air in the whipped cream is what gives this recipe it’s light and fluffy texture.
Storage Tips
- To Store: This ice cream can be stored in the freezer in an airtight container or in the loaf pan covered with plastic wrap for up to 4 months.
Frequently Asked Questions
No churn means no ice cream maker required — all you need is 10-15 minutes and an electric mixer. Unlike regular ice cream, no churn ice cream does not contain eggs and uses sweetened condensed milk instead of granulated sugar.
Yes, using light condensed milk will work just as well as the regular version. I prefer to use the regular condensed milk in this variety because I think it tastes richer. Just make sure you don’t substitute evaporated milk for condensed milk in a no-churn ice cream recipe. It won’t work!
You can absolutely make your own caramel sauce. Make sure to let it cool completely before mixing it into your ice cream.
Other Easy Homemade Ice Cream Recipes
- Cotton Candy Ice Cream
- Vanilla Ice Cream
- Kool-Aid Ice Cream
- S’mores Ice Cream
- Cookie Monster Ice Cream
- Reese’s Peanut Butter Ice Cream
- Mexican Ice Cream
Caramel Pretzel Ice Cream
Ingredients
- 2 cups heavy whipping cream
- 14 oz can sweetened condensed milk
- 1 cup crushed pretzels
- ¼ cup + 2 tbsp caramel sauce
Instructions
- Use an electric mixer to whip the cream into soft peaks in a medium sized bowl.
- Add the sweetened condensed milk, crushed pretzels, and ¼ cup of the caramel sauce to the bowl and whisk again until the cream and condensed milk are homogenous.
- Pour the ice cream mix into a 9×5 loaf pan. Drizzle the remaining caramel sauce on top of the mix and use a fork or knife to swirl the caramel into the ice cream, creating a marbling effect.
- Allow the ice cream to set for 5 hours in the freezer before serving.
Jenn’s Notes
- Whipping the cream first will help keep all the pretzels from sinking to the bottom as the mixture is setting.
- You want to make sure that the ¼ cup of caramel is mixed in well before allowing the ice cream to set, otherwise you will end up with big clumps of caramel in your ice cream and will make scooping it difficult.
- While it should be stored covered in plastic wrap after setting, it is not necessary for the mixture to be covered while it is setting.
- When you add the whipping cream to the condensed milk make sure to just fold it until combined. You want to mix as little as possible. The air in the whipped cream is what gives this recipe it’s light and fluffy texture.
