Go Back
+ servings
Print Recipe
3.72 from 7 votes

No Churn Salted Caramel Toffee Pretzel Ice Cream

Easy no churn vanilla ice cream with salted caramel, toffee, and pretzel pieces! This ice cream is a must make for summertime!
Prep Time15 mins
Servings: 1 1/2 quarts


  • 1 can 14 ounces sweetened condensed milk
  • 1/4 cup salted caramel sauce plus two tablespoons, divided
  • 1/2 teaspoon pure vanilla extract
  • 2 cups cold heavy cream
  • 1/2 cup chopped pretzels
  • 1/2 cup chopped Heath candy bars
  • Additional chopped pretzels and toffee about two tablespoons each, for garnish, if desired


  • In a medium bowl, stir together sweetened condensed milk, 1/4 cup of the salted caramel sauce, and vanilla extract. Set aside.
  • In the bowl of a stand mixer, using the whisk attachment, beat cream on high until stiff peaks form, about 3 minutes. With a rubber spatula, gently fold whipped cream into the sweetened condensed milk mixture. Stir in pretzels pieces and chopped Heath candy bars.
  • Pour ice cream mixture into a loaf pan or container. With a knife, swirl the remaining salted caramel sauce into the ice cream. Smooth with a spatula and sprinkle additional pretzel pieces and candy bar pieces over the top, if using. Cover with plastic wrap and freeze until firm, about 6 hours.
  • When ready to serve, remove from freezer and scoop!
  • Note-I like to use my homemade salted caramel sauce. Will keep covered in the freezer for 3-4 weeks.