The weather is warming up so of course we are making all our favorite summer treats. One of my preferred treats to make and eat during summer is ice cream, specifically no churn ice cream. It’s ready in half the time and doesn’t require any special machine (like an ice cream maker). Plus, you only need three ingredients.

This Salted Caramel Pretzel Ice Cream is loaded with chocolate-covered pretzels and a homemade caramel sauce. Talk about delicious! The pretzels hold their shape and texture in the airy ice cream and offer the perfect balance of smooth and crunchy.

How to make no churn ice cream

The first thing you need to know about no churn ice cream is the obvious: there’s no churning! All that means is an ice cream maker is not required.

To make sure your ice cream comes out perfect every time, be sure your whipping cream is cold before starting. I recommend pulling it out of the fridge last. The colder the better — but do not put it in the freezer, Sure, it will get colder, but you risk it freezing. Cold cream ensure that it doubles in volume and will whip up quickly — without an ice cream maker!

Before making the ice cream, start the salted caramel. This will allow the caramel enough time to cool before adding it to the ice cream. (Did we mention this is no churn ice cream, and an ice cream maker is not needed? Oh, okay, just making sure.)

When making the caramel sauce, keep an eye on the sugar. Sugar can burn easily and you’ll have to start the caramel sauce over again. Nobody wants to do that. Well, maybe there are folks who do, but I’m not one of them. Cook the caramel over medium heat, stirring occasionally to ensure it cooks evenly. Use softened butter and room temperature cream to bring the caramel together quickly.

Salted Caramel Ice Cream with Chocolate Covered Pretzels

5 from 1 vote
Prep Time 20 minutes
Freeze Time 4 hours
Total Time 4 hours 20 minutes
Servings 10


  • 1 large 8-inch container for ice cream to freeze


For the caramel sauce

  • 1 cup sugar
  • 6 tablespoons butter (room temperature)
  • ½ cup heavy cream (room temperature)
  • 1 teaspoon sea salt

For the ice cream


For the caramel sauce

  • In a heavy bottomed sauce pot, bring sugar to a boil over medium heat. Once the sugar reaches an amber color, remove the pot from the heat. Add in the butter and heavy cream and whisk together until fully combined. Sprinkle with sea salt and set aside until cool.

For the ice cream

  • In a medium bowl, add in cold heavy cream, condensed milk, and vanilla extract. Using a hand mixer or stand mixer, whisk until stiff peaks form. Gently fold in a ¼ cup of crushed chocolate-covered pretzels and cooled caramel.
  • Pour enough ice cream batter into a large 8-inch container to cover the bottom. Add a few spoonfuls of the caramel mixture and the pretzels. Spoon in another layer of ice cream followed by more caramel and pretzels. Repeat until container is full. Sprinkle top layer of ice cream with sea salt.
  • Freeze ice cream for at least 4 hours, but overnight is best.
Author: Bianca Dodson
Course: Dessert
Cuisine: American
Keyword: ice cream
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Bianca runs the food blog Lenox Bakery where she shares easy and delicious dessert recipes for home bakers. She is a mom to one amazing 5-year-old boy who shares her love of all things sweet and is her official taste-tester and assistant pastry chef.

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