No special equipment is necessary to make this no churn, ultra-creamy, chocolate pretzel ice cream. You’re going to love every bite of this summer classic.
Whether you’re a fan of extra vanilla ice cream, maraschino cherry ice cream or a bowl of really tasty cherry-coconut-chocolate chip ice cream there’s one thing we can probably all agree on—nothing beats homemade when it comes to this frozen dessert.
Chocolate Caramel Pretzel Ice Cream (no churn) Recipe
Ice cream is rich, it’s indulgent and while it takes some effort (however this recipe does not), the end result always comes with an undeniable sense of accomplishment.
I think when it comes to ice cream, the biggest decision comes down to which flavor to make.
If you’re looking for very little investment in time when comes to making a homemade batch of ice cream, this no churn batch is definitely for you. The caramel and salty pretzel mix-ins make it over-the-top delicious. Make it now and it will be ready for dessert tomorrow!
Ingredients for No Churn Ice Cream
There is a very good chance you already have all the ingredients you need for this ice cream in your refrigerator and pantry.
Whole milk gives this ice cream the mouthfeel you expect with homemade along with heavy whipping cream.
Regular granulated sugar, Dutch-process cocoa powder, salted pretzels (any shape) and your favorite caramel dessert topping are all you need to complete this recipe.
How To Make Chocolate No Churn Ice Cream with Caramel and Pretzels
You’re going to start with dissolving the sugar in the milk on the stovetop and whisking in the cocoa powder. Chilling this mixture down in the freezer is key.
Whipping the cream in a cold bowl is next and then combining it with the already cold cocoa mixture becomes your ice cream base. This goes into the freezer in cold loaf pan for a couple of hours before toppings are stirred in and added to the top.
Chill for at least six hours or overnight for best results.
Two percent milk can be substituted for whole milk if you prefer, however, whole milk is really what helps give the ice cream the mouthfeel you are looking for.
Do not add pretzels or caramel sooner than two hours as directed in the recipe. When the ice cream is too soft, the toppings will sink to the bottom.
Making sure loaf pan and bowl to whip the cream are cold is very important.
Dutch-process cocoa is the best cocoa for making ice cream as it has a darker, richer color and less acid.
Can I Substitute Almond Milk for Whole Milk?
This will produce a light watery flavor that lacks any richness to it, which is not very ice cream like.
Since heavy cream is also used, using almond milk will still not make this a nondairy recipe.
This ice cream is best eaten within one month.
Store in the original loaf pan covered with saran wrap and then aluminum foil or transfer to another freezer safe container and cover.
Other Frozen Desserts You Might Enjoy
- Mud Pie
- Strawberry Chocolate Chip Ice Cream Cake
- Strawberries and Cream Popsicles
- Frozen Greek Yogurt Cherry Bites
- Lemon Poppy Seed Ice Cream
IF YOU DO MAKE SOMETHING FROM NOBLEPIG, IT WOULD BE GREAT TO SEE HOW YOURS TURNED OUT! TAG @NOBLEPIG ON INSTAGRAM WITH YOUR CREATION. DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW. ALSO FOLLOW ALONG ON INSTAGRAM, PINTEREST, FACEBOOK AND TWITTER FOR LOTS OF FOOD INSPIRATION AND A PEEK INTO EVERYDAY LIFE.
Chocolate Caramel Pretzel Ice Cream (no churn)
- 1 cup whole milk
- 1-1/4 cup granulated sugar
- 3 tbsps Dutch-process cocoa powder
- 2 cups heavy whipping cream
- 2 cups salted pretzels, coarsely chopped, divided
- 1/2 cup caramel dessert topping (room temperature), divided
- Place loaf pan (9.5 x 5.5) and a large glass or metal bowl in the freezer to chill (about 15 minutes).
- In a small sauce pan, on low heat, combine milk and sugar just until sugar is dissolved (about 30-60 seconds). Mixture will be luke warm. Whisk in cocoa powder until well combined. Chill in freezer for 20 minutes or until cold.
- (Do this once the cocoa mixture in the previous step has already chilled) Remove bowl from freezer. Pour heavy cream into the bowl and mix on high speed with hand mixer for approximately 4 minutes or until cream has the consistency of whipped cream.
- Remove milk mixture from freezer and add into whipped cream. Stir until well blended and mixture resembles melted ice cream.
- Remove loaf pan from the freezer and pour ice cream in to fill. Spread top evenly and place back into the freezer for 2-3 hours.
- After 2-3 hours remove ice cream from freezer. Mix in most of pretzels and caramel, reserving some for the top. Once mixed, top with remaining pretzels and drizzle with caramel.
- Freeze another 6 hours or overnight.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.