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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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