Description
This Caramel Pretzel Ice Cream combines a smooth salted caramel base with crunchy chocolate-covered pretzels for the ultimate sweet-and-salty frozen treat. Creamy, rich, and satisfying, it’s a homemade indulgence that rivals any gourmet scoop.
Ingredients
- 2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup cane sugar
- 1/4 cup dextrose (optional)
- 2 tablespoons nonfat dry milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon guar gum
- 1 cup cane sugar (for caramel)
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream (for caramel)
- 1/2 teaspoon sea salt
- 1 1/2 cups chocolate-covered pretzels, roughly chopped
Instructions
- In a medium saucepan, whisk together whole milk, heavy cream, cane sugar, dextrose, and nonfat dry milk.
- Heat the mixture over medium heat until warm but not boiling.
- Sprinkle in xanthan gum and guar gum while whisking continuously to prevent clumping.
- Continue heating until the mixture thickens slightly, then remove from heat and stir in vanilla extract.
- Chill the base completely in the refrigerator for at least 4 hours or overnight.
- To make the caramel swirl, melt 1 cup cane sugar in a saucepan over medium heat until golden amber.
- Add butter and whisk until incorporated. Slowly pour in heavy cream while whisking until smooth. Stir in sea salt and let cool fully.
- Churn the chilled ice cream base in an ice cream maker according to manufacturer’s instructions.
- When the ice cream reaches soft-serve consistency, fold in chopped chocolate-covered pretzels.
- Transfer half the ice cream to a container, drizzle with caramel, then layer the rest of the ice cream and more caramel.
- Use a knife to gently swirl the caramel into the ice cream.
- Freeze for at least 4 hours before serving.
Notes
- Chill the base thoroughly before churning to prevent ice crystals.
- Add pretzels only at the end to keep them crunchy.
- Use both xanthan and guar gum for the best texture, or substitute with just one if needed.
- Store caramel in the fridge if making ahead.
- Let ice cream sit 5–10 minutes at room temp before scooping for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 390
- Sugar: 30g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
