Why You’ll Love This Recipe
This recipe takes traditional ice cream sandwiches to the next level with the addition of pretzels, creating an irresistible contrast between the sweet ice cream, salty pretzel, and rich caramel. The salty-sweet combo is elevated by the homemade caramel sauce, making every bite a burst of flavor. Whether you’re making these for a summer gathering, a special treat, or just because, these ice cream sandwiches are sure to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Pretzels:
- 2 cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water (about 110°F or 43°C)
- 1 tablespoon baking soda (for boiling)
For the Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1 teaspoon sea salt (or to taste)
For the Ice Cream Sandwiches:
- 2 cups vanilla ice cream (store-bought or homemade)
- Flaky sea salt (for garnish)
Directions
- Prepare the Pretzel Dough:
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape and Boil the Pretzels:
- After the dough has risen, punch it down and divide it into 8 equal pieces.
- Roll each piece into a ball and flatten it into a thick round shape.
- Bring 4 cups of water to a boil in a large pot. Carefully add the baking soda (it will bubble).
- Boil each pretzel round for 30 seconds, flipping halfway through. Remove them with a slotted spoon and place them on a prepared baking sheet.
- Bake the Pretzels:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bake the pretzel rounds in the oven for 12-15 minutes or until golden brown. Remove from the oven and let them cool slightly.
- Make the Salted Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns deep amber in color. Be careful not to burn it.
- Once melted, add the butter and stir until fully melted and combined.
- Slowly pour in the heavy cream while stirring (the mixture will bubble). Add the sea salt and stir until smooth. Remove from heat and let cool slightly.
- Assemble the Ice Cream Sandwiches:
- Once the pretzel rounds are cool, place a generous scoop of vanilla ice cream on the flat side of one pretzel round.
- Drizzle with salted caramel sauce, then top with another pretzel round, flat side down. Gently press together to form a sandwich.
- Garnish and Serve:
- Drizzle more salted caramel sauce over the top of each sandwich and sprinkle with flaky sea salt.
- Enjoy immediately, or freeze the sandwiches for about 30 minutes to firm up before serving.
Servings and Timing
- Yield: 8 sandwiches
- Prep Time: 40 minutes (including dough rise time)
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
Variations
- Gluten-Free: Use gluten-free flour to make the pretzels gluten-free. Be sure to check that the pretzels are also gluten-free.
- Dairy-Free: For a dairy-free version, use coconut or almond milk ice cream, and replace the butter with a dairy-free alternative such as margarine or coconut oil.
- Different Ice Cream Flavors: While vanilla works perfectly in this recipe, feel free to experiment with other flavors like caramel, chocolate, or coffee to create your own variation.
- Mini Sandwiches: To make mini-sized versions, divide the dough into smaller portions and adjust the baking time accordingly.
Storage/Reheating
- Storage: Wrap each sandwich individually in plastic wrap or store them in an airtight container in the freezer for up to 1-2 weeks.
- Reheating: These sandwiches are best enjoyed straight from the freezer. If they get too hard, let them sit at room temperature for a few minutes before serving.
FAQs
1. Can I use store-bought pretzels instead of making my own?
While homemade pretzels give the best texture and flavor, you can use store-bought pretzels if you’re short on time. Just make sure they are fresh and crunchy.
2. Can I make the salted caramel sauce in advance?
Yes, you can make the salted caramel sauce in advance and store it in the refrigerator for up to a week. Reheat it slightly before using in the sandwiches.
3. How do I prevent the caramel sauce from hardening too quickly?
Let the caramel sauce cool to room temperature before drizzling it on the ice cream sandwiches. If it thickens too much, simply reheat it gently.
4. Can I use a different flavor of ice cream?
Absolutely! You can experiment with different ice cream flavors like chocolate, caramel, or even coffee to complement the salted caramel pretzels.
5. Can I make these ice cream sandwiches gluten-free?
Yes, you can make these sandwiches gluten-free by using gluten-free flour for the pretzels. Just make sure all ingredients used are certified gluten-free.
6. How do I know when the pretzels are done baking?
The pretzels are done when they are golden brown and sound hollow when tapped on the bottom. Be sure to let them cool slightly before assembling the sandwiches.
7. How long do the ice cream sandwiches last in the freezer?
These sandwiches should stay fresh in the freezer for about 1-2 weeks if stored properly in an airtight container.
8. Can I use a different type of salt?
For the caramel sauce, sea salt is recommended for its flavor, but you can use kosher salt or Himalayan salt as alternatives. For garnish, flaky sea salt is ideal for a nice crunch and contrast.
9. Can I freeze the ice cream sandwiches to firm them up?
Yes, freezing the assembled sandwiches for about 30 minutes before serving will help the ice cream set and make them easier to eat.
10. What should I do if the pretzels don’t rise enough?
If the pretzel dough doesn’t rise sufficiently, ensure that the dough is kept in a warm place while rising. If it still doesn’t rise, you can try using fresh yeast for better results.
Conclusion
Salted Caramel Pretzel Ice Cream Sandwiches are an irresistible dessert that combines sweet, salty, creamy, and crunchy elements into one perfect treat. With homemade pretzels, a rich salted caramel sauce, and smooth ice cream, these sandwiches are the ideal dessert for any occasion. Whether you’re making them for a special event or just to satisfy a craving, they’re sure to be a hit with family and friends!
Salted Caramel Pretzel Ice Cream Sandwiches
Salted Caramel Pretzel Ice Cream Sandwiches are a decadent treat combining crunchy homemade pretzels, creamy vanilla ice cream, and rich salted caramel sauce, offering a perfect balance of sweet and salty flavors.
- Prep Time: 40 minutes (including dough rise time)
- Cook Time: 25 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon sugar
1 teaspoon salt
3/4 cup warm water (about 110°F or 43°C)
1 tablespoon baking soda (for boiling)
1 cup granulated sugar
6 tablespoons unsalted butter, cut into pieces
1/2 cup heavy cream
1 teaspoon sea salt (or to taste)
2 cups vanilla ice cream (store-bought or homemade)
Flaky sea salt (for garnish)
Instructions
- Prepare the Pretzel Dough:
- In a large mixing bowl, combine the flour, instant yeast, sugar, and salt. Gradually add the warm water and mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape and Boil the Pretzels:
- After the dough has risen, punch it down and divide it into 8 equal pieces.
- Roll each piece into a ball and flatten it into a thick round shape.
- Bring 4 cups of water to a boil in a large pot. Carefully add the baking soda (it will bubble).
- Boil each pretzel round for 30 seconds, flipping halfway through. Remove them with a slotted spoon and place them on a prepared baking sheet.
- Bake the Pretzels:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bake the pretzel rounds for 12-15 minutes or until golden brown. Remove from the oven and let them cool slightly.
- Make the Salted Caramel Sauce:
- In a medium saucepan over medium heat, melt the sugar, stirring constantly until it turns deep amber in color. Be careful not to burn it.
- Once melted, add the butter and stir until fully melted and combined.
- Slowly pour in the heavy cream while stirring (the mixture will bubble). Add the sea salt and stir until smooth. Remove from heat and let cool slightly.
- Assemble the Ice Cream Sandwiches:
- Once the pretzel rounds are cool, place a generous scoop of vanilla ice cream on the flat side of one pretzel round.
- Drizzle with salted caramel sauce, then top with another pretzel round, flat side down. Gently press together to form a sandwich.
- Garnish and Serve:
- Drizzle more salted caramel sauce over the top of each sandwich and sprinkle with flaky sea salt.
- Enjoy immediately, or freeze the sandwiches for about 30 minutes to firm up before serving.
Notes
Store the sandwiches in an airtight container in the freezer for up to 1-2 weeks.
For a dairy-free version, use coconut or almond milk ice cream and replace the butter with a dairy-free alternative.
If the caramel sauce thickens too much, gently reheat it before using.
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 32g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg