No Churn Salted Caramel Toffee Pretzel Ice Cream
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
Report
Easy no churn vanilla ice cream with salted caramel, toffee, and pretzel pieces! This ice cream is a must make for summertime!
Share:
Ingredients
- 1 can 14 ounces sweetened condensed milk
- 1/4 cup caramel sauce plus two tablespoons, divided, salted
- 1/2 teaspoon vanilla extract pure
- 2 cups heavy cream cold
- 1/2 cup pretzels chopped
- 1/2 cup heath candy bars chopped
- pretzels about two tablespoons each, for garnish, if desired, chopped; additional
- toffee about two tablespoons each, for garnish, if desired, chopped; additional
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.
Genuine Reviews
User Reviews
Overall Rating
4.1
45 reviews
Good
Other Recipes
You'll Also Love
