Caramel Pretzel Ice Cream is easily made by folding whipped cream into condensed milk, along with your favorite flavors or mix-in's, then spreading in a pan and freezing. Simple, quick, and a no-churn recipe!
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 9x5 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.
Storage: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.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.