Salted caramel and pretzels together make one of my favorite flavor combos, so I decided to turn it into ice cream.

This one is dairy free, which means no cream and no regular condensed milk. I use coconut cream and a sweetened condensed coconut milk instead.

The result is smooth and creamy with a nice mix of sweet and salty in every bite.

You get a soft caramel swirl running through the base and little pretzel clusters coated in dark chocolate for some crunch.

Best of all, you don’t need an ice cream machine to make this. Just a bowl, a loaf pan, and some time in the freezer.

Why This Recipe Is a Keeper

Rich Caramel Flavor – Homemade salted caramel adds deep brown sugar flavor with a smooth, buttery finish.

Perfect Sweet and Salty Balance – Flaky sea salt and crunchy pretzels keep every creamy bite balanced and exciting.

Extra Creamy Texture – Whipped coconut cream and condensed coconut milk create a smooth, scoopable dairy free dessert.

Chocolate Pretzel Clusters – Dark chocolate coats the pretzels, adding crisp texture and rich chocolate flavor throughout.

Here’s What You’ll Need

For the Caramel

3 tbsp Vegan Butter
1/2 cup Brown Sugar
1/3 cup Coconut Cream
1 tsp Vanilla Extract
1/2 tsp Flaky Sea Salt

For the Pretzel Clusters

1 cup Mini Pretzels, Roughly Crushed
3 oz Dairy Free Dark Chocolate, Melted

For the Ice Cream Base

2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
1 can (11.25 oz) Sweetened Condensed Coconut Milk
2 tsp Vanilla Extract
1/4 tsp Salt

How to Make It

Step 1

Melt the vegan butter with the brown sugar in a small saucepan over medium heat for 2 minutes, then whisk in the coconut cream. Simmer for 4-5 minutes, whisking often, until thickened like syrup, then stir in the vanilla and flaky salt off the heat. Cool completely.

Step 2

Toss the crushed pretzels with the melted chocolate until coated, spread on parchment paper and freeze for 15 minutes, then break into bite size clusters.

Step 3

Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.

Step 4

Whisk the sweetened condensed coconut milk with the vanilla and salt, then fold it into the whipped coconut cream until no streaks remain.

Step 5

Fold in most of the pretzel clusters, reserving a handful for the top.

Step 6

Layer half the base in a 9×5 inch loaf pan, spoon on half the cooled caramel and swirl gently, then repeat with the remaining base and caramel.

Step 7

Top with the reserved pretzel clusters and a pinch of flaky salt, cover and freeze for at least 6 hours.

Step 8

Let the ice cream sit at room temperature for 10 minutes before scooping.

Recipe Tips

Chill The Coconut Cream Well

I recommend chilling the unopened coconut cream cans overnight so the thick cream has time to rise and firm up.

Scoop out only the solid cream and leave the watery liquid behind. For an extra fluffy base, chill the mixing bowl and beaters for about 10 minutes before whipping.

Cook The Caramel Until Thick

Whisk the vegan butter and brown sugar over medium heat until the sugar looks mostly dissolved before adding the coconut cream.

Keep the caramel at a gentle simmer for 4 to 5 minutes, whisking often. It should coat a spoon like syrup, then it will thicken more as it cools.

Cool The Caramel Completely

Let the caramel cool to room temperature before layering it into the ice cream. Warm caramel can loosen the whipped coconut cream and make the layers less distinct.

If the caramel becomes too thick to spoon, warm it very briefly and stir until smooth. It should be cool, thick, and easy to swirl when you use it.

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