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Chocolate Caramel Pretzel Ice Cream (no churn)

Chocolate Caramel Pretzel Ice Cream (no churn)

No special equipment is necessary to make this no churn, ultra-creamy, chocolate pretzel ice cream.
Course Dessert
Cuisine American
Keyword Chocolate Caramel Pretzel Ice Cream (no churn)
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 12
Calories 319kcal
Author Cathy


  • 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. 


See recipe tips within the post for best results.


Calories: 319kcal | Carbohydrates: 42.5g | Protein: 2.5g | Fat: 17.4g | Saturated Fat: 10.2g | Monounsaturated Fat: 0.2g | Cholesterol: 55.4mg | Sodium: 146.2mg | Potassium: 87.7mg | Fiber: 0.5g | Sugar: 22.1g | Vitamin A: 9.4IU | Calcium: 23.4mg | Iron: 1.1mg