Do I need an ice cream maker?

No! This is a no-churn recipe, so you don't need any special equipment. A mixer and a freezer-safe container are all you need.

Can I use store-bought caramel or fudge sauce?

Yes. Homemade sauces give the best flavor, but store-bought vegan caramel and chocolate sauce work well if you're short on time.

Why is my ice cream icy instead of creamy?

This can happen if the whipped cream was under-whipped or the ice cream wasn't covered tightly while freezing. Be sure to whip the cream to stiff peaks and cover the surface well before freezing.

Will the pretzels stay crunchy?

The pretzels will soften slightly as they sit in the ice cream while still adding a pleasant chewy crunch. For extra crunch, sprinkle additional crushed pretzels on top just before serving.

Can I make this gluten-free?

Absolutely! Simply use your favorite gluten-free pretzels and double-check that your other ingredients, such as chocolate chips and vanilla extract, are gluten-free.

Why is my caramel too hard after freezing?

A properly made caramel should stay soft enough to scoop when swirled into the ice cream. Be careful not to overcook it, and let the ice cream sit at room temperature for 5–10 minutes before serving.

Vegan Caramel Pretzel Ice Cream (no-churn!)

Vegan Caramel Pretzel Ice Cream

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Creamy, dairy-free vanilla ice cream swirled with homemade fudge sauce and salted caramel and loaded with mini pretzels.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Freeze Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 1 Pint 1x
Category: Frozen Dessert
Method: Freeze
Cuisine: American
Diet: Vegan

Ingredients

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For the Caramel

1/4 cup granulated sugar

1 1/2 tablespoons vegan butter

2 tablespoons nondairy heavy cream

pinch of salt

For the Fudge Sauce

3 tablespoons nondairy heavy cream

2 tablespoons granulated sugar

1 tablespoon light brown sugar

1/4 cup nondairy chocolate chips

1 teaspoon vegan butter

pinch of salt

1/4 teaspoon vanilla extract

For the Ice Cream

2 cups nondairy heavy cream

1 11.25 ounce can nondairy sweetened condensed milk

1 teaspoon vanilla extract

1/2 teaspoon salt

1 cup crumbled mini pretzels*

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Instructions

Caramel Sauce: Place the granulated sugar in a small saucepan and heat on the stove over low. Don't stir! Every 30 seconds or so, give the pan a gentle swirl so the sugar doesn't burn. Continue until completely melted. Remove pan from the heat and add in the vegan butter and heavy cream carefully while stirring. The mixture will bubble up immediately. Add in the salt and stir until smooth. Transfer caramel to a small dish or jar to cool.
Fudge Sauce: Add the heavy cream, granulated sugar and brown sugar to a small saucepan. Heat over medium-low on the stove, stirring constantly. Add the chocolate chips to the pan once the sugar is melted. Continue to stir until chocolate is melted. Remove from heat and stir in the vegan butter, salt and vanilla until completely smooth. Transfer to a small bowl or jar and set aside to cool.
Mix: Add the nondairy heavy cream to a large mixing bowl and beat until stiff peaks form. In a separate bowl, whisk together the nondairy sweetened condensed milk, vanilla extract and salt. Pour this mixture over the whipped cream and fold together gently using a rubber spatula until homogenous.
Assemble: Grab a quart-sized container or pan and pour in half of the ice cream base. Drizzle over 2 tablespoons of cooled caramel sauce and 2 tablespoons of cooled fudge sauce. Gently swirl with a knife. Sprinkle over half of the pretzels. Pour the remaining ice cream base over the pretzels and drizzle 2 more tablespoons of both caramel and fudge sauce. Sprinkle on the remaining pretzels. Cover the container and place in the freezer to chill for at least 4 hours.
Serve: Scoop ice cream into a dish or vegan ice cream cone and drizzle with some of the leftover caramel and fudge sauce.

Equipment

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Notes

*Prepared ice cream will keep in an airtight container in the freezer for up to 2 weeks.

*Recipe can easily be made gluten-free by swapping in gluten-free pretzels.

*If you'd like to get ahead, prep the caramel sauce and the fudge sauce ahead of time. These can both keep in a sealed jar in the refrigerator for several days.

*You want to work quickly when making caramel. Slow stirring can cause hardened clumps to form when cold ingredients are added. These can be very difficult to melt.

*If ice cream is very hard when you remove it from the freezer, allow it to sit out for 5-10 minutes before scooping.

Find it online: https://censoredbaker.com/vegan-caramel-pretzel-ice-cream/