No-Churn Salted Caramel Ice Cream with Pretzel Swirls

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A smooth no-churn ice cream infused with homemade salted caramel and crunchy pretzel swirls for a perfect balance of sweet and salty. This American-inspired recipe, ready in about 20 minutes, layers sweetened condensed milk, heavy whipping cream, vanilla extract into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (14 oz) sweetened condensed milk
• 2 cups, cold heavy whipping cream
• 1 tsp vanilla extract
• 1 cup granulated sugar
• 6 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tsp sea salt
• 1 cup, roughly chopped mini pretzels

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: To make the salted caramel, melt 1 cup granulated sugar in a medium saucepan over medium heat, swirling the pan occasionally, until it turns a deep amber color, about 8 minutes.
2. Step 2: Remove the pan from heat and carefully whisk in 6 tbsp unsalted butter until melted and smooth.
3. Step 3: Slowly stir in 1/2 cup heavy cream until the caramel is smooth, then mix in 1 tsp sea salt. Let cool to room temperature.
4. Step 4: In a large bowl, whisk 1 can (14 oz) sweetened condensed milk with 1 tsp vanilla extract.
5. Step 5: In a separate chilled bowl, beat 2 cups cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
6. Step 6: Gently fold the whipped cream into the condensed milk mixture until fully combined.
7. Step 7: Fold half of the cooled salted caramel sauce and half of the 1 cup roughly chopped mini pretzels into the ice cream base, gently swirling but not fully mixing.
8. Step 8: Transfer the mixture to a 9x5-inch loaf pan, drizzle the remaining salted caramel and sprinkle the remaining pretzels on top, swirling lightly with a knife.
9. Step 9: Cover the pan with plastic wrap and freeze for at least 6 hours or overnight until firm.
10. Step 10: Scoop and serve the ice cream with extra pretzels if desired.