No Churn Salted Caramel Toffee Pretzel Ice Cream

Name: No Churn Salted Caramel Toffee Pretzel Ice Cream
Prep time: 15 min
Yield: 1 1/2 quarts
Ingredients: 1 can; 1/4 cup salted caramel sauce; 1/2 teaspoon pure vanilla extract; 2 cups cold heavy cream; 1/2 cup chopped pretzels; 1/2 cup chopped Heath candy bars; Additional chopped pretzels and toffee

User Reviews

4.1

45 reviews

Good

Prep Time
15 mins
Servings
1 1/2 quarts
Course
Dessert
Cuisine
American, International, Vegetarian

No Churn Salted Caramel Toffee Pretzel Ice Cream

Iris Warren

Report

Easy no churn vanilla ice cream with salted caramel, toffee, and pretzel pieces! This ice cream is a must make for summertime!

Share:

I Made This!

Be the first!

Print

Be the first!

Save this

Be the first!

Ingredients

Servings

1 can 14 ounces sweetened condensed milk
1/4 cup salted caramel sauce plus two tablespoons, divided
1/2 teaspoon pure vanilla extract
2 cups cold heavy cream
1/2 cup chopped pretzels
1/2 cup chopped Heath candy bars
Additional chopped pretzels and toffee about two tablespoons each, for garnish, if desired

Add to Shopping List

Instructions

In a medium bowl, stir together sweetened condensed milk, 1/4 cup of the salted caramel sauce, and vanilla extract. Set aside.
In the bowl of a stand mixer, using the whisk attachment, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the sweetened condensed milk mixture. Stir in pretzels pieces and chopped Heath candy bars.
Pour ice cream mixture into a loaf pan or container. With a knife, swirl the remaining salted caramel sauce into the ice cream. Smooth with a spatula and sprinkle additional pretzel pieces and candy bar pieces over the top, if using. Cover with plastic wrap and freeze until firm, about 6 hours.
When ready to serve, remove from freezer and scoop!
Note-I like to use my homemade salted caramel sauce. Will keep covered in the freezer for 3-4 weeks.