We are in the midst of an epic, record setting heatwave here in Seattle, so it was time to dust off this delicious Salted Caramel Pretzel Chunk Ice Cream recipe that I created 2 summers ago…in another heatwave (previously shared with The Vegan Society)! Enjoy the recipe….and the throwback pics!
Heat Wave!
The heat wave has fiiiiiinally simmered down here in Seattle and we are getting by without air conditioning once again. And while I sort of miss the AC drowning out the squeaking and screeching noises of my boys, I do enjoy being able to hear the TV again at night—Irving and I have been in the midst of an intense marathon of the show Graceland!
However, whether it is blazing hot or freezing cold, there is one thing you will always find in my house…..and that is ice cream. I kid you not, I eat ice cream year round (check out this delicious Candy Cane flavor!). We have our own little ice cream maker and David and I love to come up with new flavor concoctions!
^^^ Second (or third) generation of ice cream lovers. Quickly eating up the remains of my photo shoot.
Salted Caramel Pretzel Chunk Ice Cream
Our latest recipe pairs my Salted Caramel Sauce with chocolate covered pretzels….and it is SO GOOD! A perfect balance of sweet and salty, creamy and crunchy. I mix a half batch of caramel sauce into my ice cream base. While that’s freezing I prep some chocolate covered pretzels—easy! Then once the ice cream is frozen I fold in the remaining caramel and pretzel chunks and set it in the freezer to freeze fully. It is total gourmet ice cream.
^^^ Jonathan’s a big fan!
Look how easy it is to make!
Hope you enjoy this yummy Salted Caramel Pretzel Chunk Ice Cream as much as the boys and I did! Give it a try, and be sure to take a pic! Tag me so that I can see! {#frieddandelions // @frieddandelions}
Salted Caramel Pretzel Chunk Ice Cream
Ingredients
- 1 batch salted caramel sauce
For the Ice Cream Base:
- 2 cans full fat coconut milk I like Thai Kitchen brand
- 1 Tablespoon arrowroot or cornstarch
- 1 vanilla bean split and scraped
- 1/2 cup maple syrup
- 1/2 batch salted caramel sauce about 1/3 cup
For the Pretzel Chunks:
- 1/2 cup broken pretzel pieces sub gluten free if needed
- 1/2 cup dairy free chocolate chips
- 1 teaspoon coconut oil optional
Instructions
- Make salted caramel sauce and set aside.
- Place ingredients for the ice cream base in a jar, bowl, or even a blender. Mix all ingredients well and set in the fridge to chill while you prepare the pretzel chunks.
- Break pretzels into small bite size pieces, about 1/4 to 1/2." Place them in one flat, tight layer on a parchment lined plate or baking sheet.
- Place the chocolate chips and coconut oil into a small microwave safe bowl and microwave in 20 second increments until it has melted and is smooth. Pour the chocolate over the pretzels and turn with a fork to coat.
- Place in the freezer to harden. Set aside.
Making the Ice Cream:
- Freeze the ice cream base according to manufacturer instructions.
- When ice cream is frozen, quickly transfer it to a freezer safe container.
- Fold in the remaining salted caramel sauce and chocolate covered pretzel pieces. The less you fold the more "ribbons" of caramel you will have, you can mix in completely if you like.
- Cover the container, placing either parchment or plastic wrap right on the surface of the ice cream to prevent freezer burn.
- Place in the freezer to allow the ice cream to continue to harden, about 3 hours. Allow a few minutes to thaw before serving.
- Enjoy!
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Don’t forget to pin this recipe!
Gah! This looks so good!! LOVE sweet and salty pretzels in my ice cream. Yum!
Wow! This looks incredible!!
Sarah, this ice cream is EPIC!