Friday, September 2, 2016

Salted Caramel Toffee Pretzel Chocolate Chip Ice Cream!

Does it look like I was trying to see how many words I could fit into a recipe title?  Challenge accepted!  The recipe that started this journey did not have chocolate chips, and I thought adding a few of the "mini" would be a great addition. And so, I couldn't leave them out of the headline!

No Churn Salted Caramel Toffee Pretzel Chocolate Chip Ice Cream

adapted from Two Peas and their Pod


1 - 14 oz. can sweetened condensed milk
1/4 c. salted caramel sauce (plus extra for swirling)
1/2 t. vanilla extract
2 c. very cold heavy cream
1/2 c. chopped pretzels
1/2 c. Heath toffee bits (in the baking section)
1/4 c. mini-chocolate chips (optional)
Additional chopped pretzel and toffee bits to sprinkle on top before freezing. (about 2 T each)


In a medium bowl, combine the sweetened condensed milk, vanilla and 1/4 c. salted caramel sauce.  Set aside.

In a large chilled bowl (I put the bowl and the whisk attachment in the freezer for at least 15 minutes to chill) beat the heavy whipping cream on high until stiff peaks form. I used a hand mixer and it took just about 3 minutes - not bad at all.

With a rubber spatula, gently fold the whipped cream into the sweetened condensed milk mixture.  Stir in the chopped pretzels, toffee bits, and mini chocolate chips.

Pour the ice cream mixture into a freezer safe canister (I love the Tovolo tubs found on Amazon).Pour the 2 T. of caramel sauce over the top of the ice cream and swirl it in with a butter knife.  Smooth the top and then sprinkle with the remaining chopped pieces.

Cover with parchment paper (prevents the ice from forming) and seal tightly.  Freeze at least 6 hours before serving.

Enjoy every bite!

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