Quick and easy no churn vanilla bean ice cream bursting with salted caramel, toffee bits, and pretzels! The perfect ice cream treat for summer!
Ingredients
2 cups cold heavy cream
1 can (14 ounces) sweetened condensed milk
⅓ cup salted caramel sauce, plus two tablespoons, divided
1 teaspoon pure vanilla extract (or vanilla bean paste)
½ cup crushed pretzels
½ cup Heath toffee bits
Instructions
In a medium bowl, stir together sweetened condensed milk and vanilla extract. Set aside.
In a chilled bowl of a stand mixer, using whisk attachment, beat whipping cream on high until stiff peaks form, about 3 minutes. If using hand mixer, this might just take a little longer.
Using a spatula or large spoon, carefully fold whipped cream into the sweetened condensed milk mixture.
Stir in pretzels and Heath toffee bits.
Pour ice cream mixture into a loaf pan or container. With a knife, swirl the ⅓ cup of caramel sauce into the ice cream. (Don't dump the full ⅓ cup at once. Pour the caramel sauce a third at a time, swirling with the knife between each pour).
Drizzle remaining 2 Tbsp of salted caramel sauce over the ice cream. Cover with container with lid or plastic wrap and freeze until firm, about 4-6 hours.
When ready to serve, remove from freezer, set out on counter for bout 10 minutes to soften slightly and serve!
Recipe by ezeBreezy at https://ezebreezy.com/no-churn-salted-caramel-toffee-ice-cream/