No-Churn Caramel Pretzel Ice Cream

by Grant W. Melton 10:33 AM, July 14, 2017

Rachael Ray Show

Aired July 14, 2017

Serves 4-6

1 pint (2 cups) heavy whipping cream
1 13.4-ounce can sweetened condensed milk
1/2 cup caramel
1 1/2 cups crushed pretzels


In a stand mixer, whip the heavy cream until it forms soft peaks, about 4 minutes. Turn off the mixer, add the sweetened condensed milk and caramel, and mix until fully combined. Add in the pretzel and stir to combine. Pour mixture into a loaf pan or plastic storage container.

Place in the freezer for at least 3 hours or overnight until completely frozen. Let sit at room temperature for 5 minutes before scooping into bowls.

Watch the video here!