Salted Caramel Pretzel Ice Cream
An easy, no churn creamy ice cream that's studded generously with pieces of pretzel and a rich ribbon of caramel syrup.
- 2 cups heavy whipping cream
- 1 14 oz can sweetened condensed milk
- 1 tbsp salted caramel, or regular caramel, coffee syrup
- 1/2 cup caramel syrup
- 1 1/2 tsp course sea salt
- 1 1/2 cups roughly crumbled pretzels
Add the whipping cream to the bowl of a stand mixture. Using the whisk attachment, whip it at medium speed until the cream's fluffy and soft peaks have formed.
Use a spatula to gently stir in the condensed milk and the coffee syrup until they're evenly incorporated.
Transfer the mixture to a standard metal loaf pan. Add the caramel syrup, the crushed pretzels, and salt to the top. Use a butter knife to cut/stir in the caramel syrup ribbon, the pretzels, and the sea salt.
Cover and freeze the ice cream for 8-10 hours, or until frozen through.
Drizzle with additional caramel syrup when serving, if desired.