5 May, 2016
This is a recipe you won’t want to ignore! Amazing is the best word to describe this dessert. I came across Salty Malty about a year ago when my family was invited over to someone’s house for dinner. It was one of those times that I wasn’t shy about asking for seconds. Luckily the person who had made it was nice enough to share the recipe with me.
Salty Malty is an ice cream dessert with a pretzel crust, and a vanilla bean ice cream and caramel filling. Delicious! I would give it five thumbs up, and add a few more thumbs for sure.
I’ve made this about 5 times in the last year and each time it’s a huge hit. It really isn’t hard to make, but it looks and tastes impressive. I served it to some dinner guests last night and my Aunt asked for the recipe. I told her I would blog it and send her the link. So here you go Aunt M. Let me know when you make it and how it went for you.
- 1/3 bag of pretzels, crushed
- 3/4 cup brown sugar
- 1/3 cup flour
- 1 stick of butter
Caramel (you can buy salted caramel at the store if you don’t want to make your own)
- 1 cup sugar
- 2 tbsp. water
- 1 cup heavy whipping cream
- 4 tbsp. butter
- 1/2 tsp. sea salt
- 1/2 gallon Vanilla Bean ice cream
- 1/2 cup Malted Milk Powder
- 1/3 cup salted caramel sauce (make your own or you can use store-bought)
- 1/2 tsp. salt
- 3/4 cup whipped cream
- Take the vanilla bean ice cream out of the freezer to soften.
- In a food processor crush the pretzels. Add the sugar and flour, pulse. Melt the butter and add to the pretzel mixture, mix until crumbs form.
- Pre-heat the oven to 350.
- Grease a 9in. springform pan. Add the pretzel mixture to the bottom and press the mixture evenly and about 2in. up the sides of the pan. Reserve some of the pretzel mixture for the top of the pie at the end. Bake the crust for 8-10 minutes. Let cool.
- For the salted caramel, in a small sauce pan over high heat add the sugar and water. You will stir the sugar constantly and need to be by the stove the this entire process. The sugar will start to harden, but keep stirring and it will become a liquid. The liquid will start turning brown. You want to stir until the desired amber color is achieved. This will burn fast, so make sure you are watching it and remove from heat right away. Let it sit for a few minutes to cool down a little. Add the heavy cream and stir constantly. It will bubble, but keep stirring. Add the butter until melted. If the mixture has cooled too much to melt the butter, put the pan back on the burner on low. Add the sea salt. Transfer the caramel to a glass jar and set aside.
- In a large mixing bowl beat with an electric mixer 3/4 cup of whipping cream until stiff peaks form.
- Add the ice cream. Mix the ice cream and whipping cream, until combined.
- Add the malted milk powder, salt and caramel, mix until combined and smooth.
- Pour the ice cream mixture over the crust.
- Cover with tin foil or plastic wrap and place in the freezer over night.
- Take the pie out about 5 minutes before serving. Add some of the pretzel mixture to cover the top of the pie.
- Release from pan and cut pie shaped pieces.
- Drizzle some caramel sauce over each piece. Garnish with whipped cream. (I use the can type for this.) Add a chocolate covered pretzel and serve.
I promise you, you will enjoy this!