Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek

If you are a lover of salty, sweet, caramel and peanut butter than Caramel Ice Cream with Peanut Butter Pretzel Brittle is perfect for you! 

Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek Welcome to #IceCreamWeek! Kim of Cravings of a Lunatic and Jen of Juanita’s Cocina have teamed up with more than 20 of their blog friends to bring you a week full of ice cream treats, including a special ice cream giveaway! Prepare to have your taste buds tempted with some of the best ice cream treats around! Make sure you enter the giveaway for a Cuisinart Ice Cream Maker and two fabulous ice cream cookbooks so that you can join in on the ice cream fun!


It’s day 5 of #icecreamweek and I’m here with my final contribution, my piece de resistance if you will.  I would have loved to join in tomorrow for the last day to celebrate Jen of Juanita’s Cocina’s birthday celebration but alas I’m leaving for vacation bright and early in the morning and couldn’t pull off one more recipe. Womp womp, hard life right? 🙂 

Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek I do hope you and Jen will forgive me for bugging off a day early by presenting you with this luscious Caramel Ice Cream with Peanut Butter Pretzel Brittle.  If you love caramel ice cream and sweet and salty flavor combinations than this ice cream is for you! Starting with bubbling hot homemade caramel, the milk and cream gets poured in to begin forming the ice cream base.   While the ice cream sets up in the freezer, you can go ahead and get started on the brittle.  I must confess though if you are a brittle expert you may look at my recipe and say ‘huh’?  I took some unorthodox candy making methods to get the end result, but it worked so I’m not complaining! Plus the peanut butter keeps this brittle from breaking any teeth. 

Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek

Yes this ice cream takes a little more time and a few extra steps, but I promise, no I swear all the hard work is worth it in the end!

Let’s not forget to pop back to my Dark Chocolate Fudge Pops post and enter the giveaway for the Cuisinart Ice Cream Maker!

Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek
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    For the ice cream:
  • 1 cup cane sugar
  • 2 tablespoons unsalted butter
  • 1 3/4 cup heavy cream
  • 1 1/4 cup whole milk
  • 1/4 teaspoon kosher salt
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • For the brittle:
  • 1 cup cane sugar
  • 1 cup natural-style smooth peanut butter
  • 1 teaspoon baking soda
  • 1 cup crushed pretzels
  • 1/2 cup corn syrup


  1. In a heavy bottomed medium saucepan over medium heat pour the sugar. Cook the sugar until it begins to caramel, swirling the pan occasionally and stirring with a wooden spoon to keep it from burning.
  2. Cook the sugar until it turns a deep amber color, stir in the butter until it is completely melted.
  3. Immediately and carefully pour in the heavy cream. Even at room temperature the caramel may seize up. Continue to stir and cook over medium heat to melt the caramel. Stir in the milk and salt. Do not bring to a boil.
  4. Set up an ice bath with a medium bowl set in a larger one and a fine mesh strainer on top.
  5. In a small bowl, whisk the egg yolks and slowly pour in a few ladles of the hot base to temper the yolks.
  6. In a slow, steady drizzle stir in the tempered yolks back into the base, scraping the bottom constantly so the eggs don't scramble. Once all the yolks have been added cook an additional minute or two until the custard has thickened.
  7. Remove from the heat and pour over the strainer into the mixing bowl. Stir in the vanilla and let cool completely in the refrigerator.
  8. For the brittle:
  9. Set up a baking sheet lined with a silpat or parchment paper.
  10. In a heavy bottomed medium sauce pan over medium heat cook the sugar until it caramelizes - same instructions as above.
  11. Once it reaches an amber color stir in the peanut butter, baking soda and crushed pretzels. Cook for about 30 seconds and mix in the corn syrup.
  12. Cook the brittle for an additional minute and carefully pour onto the prepared baking sheet.
  13. Let cool completely for about an hour and cut into 1/4 to 1/2 inch pieces.
  14. Churn the ice cream according to the directions in your ice cream maker.
  15. Scoop the ice cream into an air tight container and mix in about 1 1/2 cups of brittle. Freeze the ice cream for 4 hours before serving.
Recipe Type: Ice Cream, Dessert


To keep the caramel from seizing when making the ice cream, you will want to take the chill off the heavy cream and milk. About 30-45 minutes prior to making the ice cream base remove it from the refrigerator to come to room temperature.

Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek

If you’d like to check out today’s #IceCreamWeek recipes, drool over the blogs below:

Join us on Saturday August 17th at 2 p.m. (Eastern Standard Time) for our pinchatlive event to celebrate Jen’s Birthday and give away tons of amazing bonus prizes. We’ve got some tricks up our sleeves so you won’t want to miss this even. You can follow along on Pinterest Board #IceCreamWeek or look up our YouTube event by scoping out Kim’s G+ page for the event details. An announcement will go up on her G+ page earlySaturday morning with all the details for this fun event. So set your alarms for 2 p.m. to join the fun!

Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek

Little Red Kitchen Bake Shop

23 thoughts on “Caramel Ice Cream with Peanut Butter Pretzel Brittle #IceCreamWeek

  1. Nancy @ gottagetbaked

    O.M.G. Susan, each of your ice cream offerings just keep getting better and better! You’ve totally saved the best for last – this is such an incredible mix of flavours, ingredients and textures.!

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  8. Kim Bee

    We totally forgive you lady. Just send me some of this to ease the pain. Ha. Have a great time and make sure you post some pics.

    Thanks so much for joining us this week. It was so much fun working with you again. xx


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