Homemade Chocolate Covered Pretzel & Caramel Ice Cream

After the few batches we’ve made, we can safely say the only thing more fun than making this sweet treat is eating it afterward.
Course Dessert
Keyword easy homemade ice cream
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people


  • 1 cup Oakhurst Whole Milk
  • 1/2 cup granulated sugar
  • pinch salt
  • 2 cups Oakhurst Heavy Cream
  • 1 vanilla bean halved and scraped
  • 2 cups chocolate covered pretzels pieces
  • 1 cup store-bought caramel sauce


  • In a medium bowl, whisk together the milk, sugar, vanilla and salt until the sugar is dissolved. Gently stir in the heavy cream. Cover and refrigerate 1 hour.
  • Turn on the ice cream maker and pour the cream mixture into the frozen freezer bowl and let mix until it begins to thicken, about 15 minutes. The ice cream will have a soft, creamy texture.
  • Turn off the ice cream machine and gently mix in the chocolate covered pretzel pieces and caramel by hand.
  • Use a spatula to scoop the ice cream into an air-tight container.
  • Freeze for about 2 hours so that the ice cream hardens thoroughly.
  • Store the ice cream in an air-tight container in the freezer for up to 1 week.


This recipe works best with a 6-cup (1.5 quart) ice cream maker. Before starting, be sure the freezer bowl has been in the freezer for a minimum of 6 hours.