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Salted pretzel and caramel no-churn ice cream

Name: Salted pretzel and caramel no-churn ice cream
Yield: Serves 6-10, makes 1 litre
Cuisine: British recipes
Ingredients: 450g dulce de leche (we used Merchant Gourmet); 300ml double cream; 200ml full-fat Greek yogurt (we like Total); 2 tbsp dark rum or bourbon (optional); 60g salted pretzels, roughly broken

Easy
December 2014

Easy
December 2014

Test kitchen approved

Serves 6-10, makes 1 litre
Hands-on time 15 min, plus freezing

An easy ice cream recipe made with salty pretzels and sweet dulce de leche caramel.

Cool down with more heatwave recipes.

Nutrition: per serving

Calories: 345kcals
Fat: 19.4g (12.3g saturated)
Protein: 6.1g
Carbohydrates: 36.7g (23.3g sugars)
Fibre: nil
Salt: 0.4g

Nutrition: per serving

Calories: 345kcals
Fat: 19.4g (12.3g saturated)
Protein: 6.1g
Carbohydrates: 36.7g (23.3g sugars)
Fibre: nil
Salt: 0.4g

For 10 servings

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Ingredients

450g dulce de leche (we used Merchant Gourmet)
300ml double cream
200ml full-fat Greek yogurt (we like Total)
2 tbsp dark rum or bourbon (optional)
60g salted pretzels, roughly broken

Method

Put the dulce de leche, double cream, Greek yogurt and rum/bourbon (if using) in a large mixing bowl and beat with an electric hand whisk until combined and smooth.
Fold through the pretzels with a metal spoon, then transfer to a freezerproof 1 litre container, cover tightly and freeze until set. Take out of the freezer 15 minutes before serving to soften slightly. It’s great on its own, or drizzled with dark chocolate sauce.

delicious. tips

This simple recipe gives a creamy, perfectly balanced ice cream. Don’t be tempted to use low-fat yogurt or lower-fat cream as the ice cream will crystallise because of its higher water content.
The ice cream will keep, well covered, in the freezer for up to 6 months.
Dulce de leche is a sweet South American condiment used in pastries and as a spread for toast. It’s made by heating sweetened milk until it browns and caramelises. Find it in supermarkets.