No Churn Ice Cream - Salted Caramel
No Churn Ice Cream with swirls of salted caramel, chocolate and crushed pretzels. Whips up in minutes from a few basic ingredients. NO ice cream maker needed.
Servings: 8
Calories:
Equipment
- 9x5 baking dish metal preferred
- 2 mixing bowls metal preferred
Ingredients
- 2 cups heavy whipping cream
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon sea salt
- 1/3 cup Ghirardelli Salted Caramel Sauce or plain caramel sauce + 1/2 tsp sea salt
- 2 tablespoons chocolate ice cream sauce or more to taste
- 1 cup dark chocolate covered pretzels chopped/crushed pretzels
Instructions
- Place a medium size mixing bowl and 9x5 bread loaf pan in the freezer for 15 minutes. Note: if you have a metal bowl and pan, use them.
- Rough chop pretzels using a sharp knife or add pretzels to a zip top bag and pound using a mallet or rolling pin then set aside.
- In one mixing bowl, blend sweetened condensed milk, vanilla extract and 1/4 teaspoon sea salt then set aside.
- Remove second bowl from the freezer. Add heavy cream then beat using a hand mixer on medium-high to high speed until stiff peaks form (takes about 4 minutes
- Gently fold the whipped cream into the .sweetened condensed milk mixture by hand.
- Transfer half of the mixture into the loaf pan. Drizzle half of the caramel sauce and crushed pretzels and all of the chocolate sauce. Use the back of a spoon to swirl the toppings into the surface of the ice cream for a marbled look - don't fully mix it.
- Pour the remaining ice cream over the top then add the remaining caramel sauce and chopped pretzels (chocolate sauce is only on the first layer) and give it another swirl.
- Cover tightly with plastic wrap then freezer at least 4 hours up to overnight for best results.