Salted caramel is all the rage these days.
I was eating a soft pretzel in Philly recently (the best place to eat a soft pretzel) when it occurred to me that the salty, dense bread would go really well with caramel.
Because I’m an ice cream fanatic, the first thought was to sandwich some nice caramel swirl ice cream in between a sliced pretzel. The thing is, the holes in store bought pretzels are way too large for this to work. I had to take matters into my own hands and bake up some custom soft pretzels.
The effort really paid off because these Pretzel-Caramel Ice Cream Sandwiches
were a surprise delight! Everything worked really nicely together and the buttery pretzel was the perfect contrast to the creamy ice cream and the big salt granules on top.
The dough is actually really easy to make. Just a few ingredients and a quick knead, then let it rest a while.
Make your pretzels nice and tight so there aren't any large holes. These would work nicely for a bunch of things. Sandwiches, sliders, or you know, eating plain.
Dip the pretzels into water that is boiling with baking soda. About a minute will do just fine.
A quick brush with egg wash before they go into the oven.
MMMmmmmm... Golden brown and delicious! Wait, weren’t there 12 before???
After they fully cool and spend some time in the freezer, fill ‘em up with the ice cream.
Press it down to make it more edible.
If you aren’t serving these immediately, you can store them in the freezer for a few hours, but if you leave them there overnight, they will become a little hard. We ate a few right away, but ended up leaving some in the freezer. The next day I was able to eat one out of the freezer, but had to let it sit about 10 minutes to soften up a little – and it wasn't as good.
Regardless, the taste of these Pretzel Ice Cream Sandwiches is exactly what you would hope for: Perfect salty-sweet treats for the pretzel and ice cream lover in all of us.
More Ice Cream SandwichesDan Whalen didn’t understand soft pretzels until he had one in Philadelphia. He has been blogging for over 4 years at The Food in My Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!