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Salted Caramel Pretzel Chunk Ice Cream

August 3, 2017 By Sarah 6 Comments

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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!

 boy holding melting Salted Caramel Pretzel Chunk Ice Cream

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!

overhead view of Salted Caramel Pretzel Chunk Ice Cream

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!

melting Salted Caramel Pretzel Chunk Ice Cream

2 boys eating Salted Caramel Pretzel Chunk Ice Cream

^^^ 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.

overhead view of melted Salted Caramel Pretzel Chunk Ice Cream

baby eating Salted Caramel Pretzel Chunk 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}

fried dandelions

Print Recipe

Salted Caramel Pretzel Chunk Ice Cream

Salted Caramel Pretzel Chunk Ice Cream will be your new favorite flavor of summer — decadent, sweet and salty, with some crunch too!
Prep Time20 mins
Total Time20 mins
Course: Vegan
Cuisine: Ice Cream
Servings: 1 quart
Author: Sarah De la Cruz

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!

Some other Ice Cream Recipes You Might Enjoy!

Candy Cane Ice Cream

Apple Pie Ice Cream

Almond Joy Ice Cream

Banana Peach Nice Cream

Cherry Garcia Ice Cream

Maple Bacon Ice Cream

You might also like….

Don’t forget to pin this recipe!

Salted Caramel Pretzel Chunk Ice Cream

Filed Under: Dessert, Recipe Tagged With: ice cream

Previous Post: « Campfire Cones — Three Ways!
Next Post: Vegan Chicken Salad with Pickles »

Reader Interactions

Comments

  1. Jenn says

    August 14, 2017 at 8:14 pm

    Gah! This looks so good!! LOVE sweet and salty pretzels in my ice cream. Yum!

    Reply
  2. Sarah says

    August 10, 2017 at 10:59 am

    Wow! This looks incredible!!

    Reply
  3. Becky Striepe says

    August 8, 2017 at 3:13 pm

    Sarah, this ice cream is EPIC!

    Reply

Trackbacks

  1. Vegan Recipes Made With Your Favorite Kitchen Gadgets - Fried Dandelions says:
    November 25, 2018 at 12:13 pm

    […] Salted Caramel Pretzel Chunk Ice Cream […]

    Reply
  2. Vegan Chocolate Mousse - Fried Dandelions says:
    February 23, 2018 at 11:57 am

    […] laborious dessert.  Some of my (and your) favorite spoon desserts are Coconut Tapioca Pudding, Salted Caramel Chocolate Covered Pretzel Chunk Ice Cream (say that 10 times fast!), and Strawberry Shortcake Ice Cream Bars.  No bake, quick assembly, and […]

    Reply
  3. Vegan Chicken Salad with Pickles - Fried Dandelions says:
    August 11, 2017 at 12:07 am

    […] a month of dessert after dessert after dessert after dessert—yep, 4 in a row!—I have a brand new no cook savory […]

    Reply

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