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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


  • 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


  • 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!