I’m not exaggerating when I say this 5-ingredient no-churn ice cream recipe is about to ruin store-bought ice cream for you forever. Seriously! We’ve all been there—it’s 10 PM on a Tuesday, you’re in your favorite sweatpants, and the craving for a high-end salted caramel pretzel dessert hits hard. Instead of heading to the drive-thru, I raided my pantry, found a bag of pretzels and a jar of caramel, and this “obsessively delicious” no-churn masterpiece was born. If you love this easy style of dessert, you have to try my no-churn Oreo cheesecake ice cream next!

The best part? You don’t need a fancy, expensive ice cream maker taking up space on your counter with this no-machine ice cream recipe. If you have a hand mixer and 15 minutes, you are officially a kitchen rockstar.

Why This 5-Ingredient No-Churn Ice Cream Method Works

I know it sounds weird to just freeze whipped cream and milk, but this is the secret to sweet and salty treats without stress. The heavy whipping cream provides the airy “matrix” (the fluff!), and the sweetened condensed milk acts as an anti-freeze agent. Because of the high sugar and low water content in the milk, the ice cream stays soft and scoopable even at freezing temperatures.

This is the one recipe I make for every single summer party—it is easily one of the best ice cream recipes in my rotation, and the pan is always scraped clean. Always.

The Secret: The “Gentle Fold”

Here is where people sometimes panic, but you’ve totally got this! When you add the condensed milk to your beautiful, cloud-like whipped cream, you don’t want to just stir it in like crazy. If you do, you’ll deflate all those tiny air bubbles you just worked so hard to create for this easy homemade ice cream.

Think of it like you’re gently scooping and turning. Use a spatula to cut through the middle, scoop from the bottom, and fold it over the top. About 15–20 of these “J-motions” and you’re done. Stop as soon as it’s combined!

Zoey’s Pro-Tips for Success

• Chill Your Tools: Game changer alert! Put your mixing bowl and beaters in the freezer for 10 minutes before you start. Cold fat molecules bond more tightly, which means your cream will whip up faster and hold its shape better.
• The Caramel Ripple: Don’t over-mix the caramel! If you stir it too much, you’ll just end up with beige-colored ice cream. We want those thick, golden ribbons of caramel in every bite. Use a toothpick for that final swirl to make it look like it came from a gourmet shop.
• The Crunch Factor: I highly recommend using “mini” pretzels rather than the large ones or sticks. Their little knots provide more surface area for the caramel to cling to, which means a perfect salty-sweet crunch in every single spoonful.

Make It Your Own!

Once you master this base, you’re going to be obsessed. I’ve made this probably 50 different ways! If you’re looking for even fewer steps, check out my 3-ingredient peanut butter ice cream. Here are a few other ideas to get you started:

• The Midnight Snack: Mix in 1/2 cup of dark chocolate chips to balance out the sweetness.
• The Nutty Professor: Swap the pretzels for toasted salted pecans for a more classic “turtle” vibe.
• The Double Caramel: Use a salted caramel-infused whipped cream (yes, that exists!) for an extra punch of flavor.

You’re going to feel like a total pro when you pull this out of the freezer. Your friends and family will freak out when you tell them you made it yourself! Don’t forget to tag me when you make it—I want to see those gorgeous caramel swirls!