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There are ice cream sandwiches, and then there are these.

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |


These are the “it’s summer, schools out, let’s eat all the ice cream sandwiches our stomachs can fill up on”. Yeah, these are those sandwiches! I only wish I had them back when I was getting out of school. Instead, I got shaving cream in the face.

Did you guys ever have shaving cream fights on the last day of school or is that just an Ohio thing?

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |

So, soft pretzels, peanut butter and butterscotch are one of the most perfect combos. So summery, yet so indulgent.

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |

When I  thought about the idea of using a buttery, slightly warm soft pretzels as vessel for holding ice cream I wasn’t sure how it would work. I was worried it would be too much bread and not enough ice cream, but making mini soft pretzels solved that issue.

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |

After that, they just all came together.

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |

The pretzels needed to be paired with peanut butter, and then obviously there needed to be chocolate involved, and then that’s when the peanut butter cups came into play. As for the butterscotch? Well, I just had a jar of it lying around and thought well that would go well with the pretzels, so why the heck not. It was a good decision.

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |


I know it may seem like there are a lot of steps involved, but the ice cream is beyond easy and takes ten minutes tops to prepare. If you really want to simplify, you can buy both the mini pretzel slider buns and the hot fudge sauce, BUT, I am begging you to just make your own. Both are so easy and the end results trump store-bought every single time. Just sayin.

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |

No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w/Hot Fudge Sauce.

Prep Time 20 minutes
Cook Time 15 minutes
Freeze 9 hours 20 minutes
Servings: 8 Servings
Calories Per Serving: 1058 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


No Churn Caramel Peanut Butter Cup

  • 2 cups heavy whipping cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup butterscotch sauce or caramel
  • 1/4 cup creamy peanut butter melted
  • 1 tablespoon vanilla extract
  • 1/2 cup chopped Reese's

Pretzels (or use Pretzel Slider Buns)

  • 1 1/2 cups warm water
  • 2 tablespoons light brown sugar
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1 1/2 teaspoons sea salt or kosher salt
  • 4 1/2 cups to 5 all-purpose flour
  • 2/3 cups baking soda
  • 1 whole egg beaten
  • coarse sea salt

Hot Fudge Sauce (or use store bought)


No Churn Caramel Peanut Butter Cup

  • Line a 9x13 inch baking dish with parchment paper.
  • In the bowl of a stand mixer, or using a hand held mixer, whip the heavy creamy until stiff peaks form.
  • Using a rubber spoon stir the sweetened condensed milk, butterscotch sauce, warmed peanut butter and vanilla extract until no steaks remain.
  • Fold in the chopped Reese's. Pour the ice cream into the prepared baking dish, cover and freeze overnight.


  • combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
  • Add the salt and 4 1/2 cups flour to the mixture and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands. Coat a large bowl with canola oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size. This will take about 1 hour.
  • Preheat the oven to 425 degrees F. Bring the water to a boil in a large pot.
  • Remove the dough from the bowl and place on a flat surface. Divide the dough into 16 equal pieces. Roll each piece into a long rope. To shape into pretzels, take the right side and cross over to the left. Cross right to left again and flip up. Slowly add the baking soda to the boiling water. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 8 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with sea salt. Bake for 10 to 15 minutes or until pretzels are golden brown. Remove pretzels from oven and let cool slightly

Hot Fudge Sauce (or use store bought)

  • Stir together cocoa powder, brown sugar, honey, cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container. Reheat over low heat, stirring or in the microwave.

To Assemble

  • Slice the warm pretzels in half.
  • Remove the ice cream from the freezer and slice into squares or use a circle cookie cutter and cut them into circles. Place the ice cream on the bottom half of the cut pretzel. Drizzle the ice cream with hot fudge sauce. Place the top of the pretzel back on top of the ice cream. Drizzle with butterscotch or caramel if desired - EAT RIGHT AWAY!! Mmm!
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No-Churn Caramel Peanut Butter Cup Soft Pretzel Ice Cream Sammies w-Hot Fudge |

Now let’s eat some ice cream sammies already. It’s Friday after all!

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  1. Holy cow. My husband turns 30 on Wednesday and I thought I was going to make him an icecream cake….I don’t know if I can do anything else but this after reading your post. These look amazing!

  2. These are crazy! Love the combination of flavors–and the salt and everything!

  3. I can’t get over how incredibly creative you are when you put together your amazing recipes. Your food is always so much fun! Yet another stunning post… thanks for the inspiration!

  4. You pretty much just squeezed all my favorite worlds into 1 recipe! What a magical beauty this recipe is!

  5. Lordy I’m in trouble with these! I love that they are on a soft, warm, salty pretzel and I’m so glad you didn’t skip the butterscotch! It’s a sweet and salty lover’s dream!

  6. that combo of sweet and salty would be heaven! i feel like i gain weight just thinking about your blog haha. I also have yet to try no churn ice cream!

  7. Oh holy crap, you’ve outdone yourself, yet again! These look so freakin’ phenomenal! Ice cream in a pretzel? Brilliant! Also, I have yet to try a no-churn ice cream (I’m all about the churning’, man), but this one looks outstanding!

  8. Wow, these look beyond delicious! I’ve never made my own ice cream before, but you’re right – this ice cream DOES seem super easy to make!