In a large mixing bowl, whip the heavy cream until stiff peaks form using a hand mixer or stand mixer on medium-high speed.

1. In a separate bowl, combine the sweetened condensed milk, caramel sauce, vanilla extract, and salt. Stir until well combined.
2. Gently fold the caramel mixture into the whipped cream until fully incorporated, being careful not to deflate the whipped cream too much.
3. Crush the mini pretzels into small pieces and fold them into the ice cream mixture, reserving a small handful to sprinkle on top.
4. Transfer the ice cream mixture into a loaf pan or another freezer-safe container and smooth the top with a spatula.
5. Drizzle additional caramel sauce over the top and swirl it into the ice cream with a knife or skewer.
6. Sprinkle the remaining crushed pretzels over the top and gently press them into the ice cream.
7. Cover the container with plastic wrap or a lid and freeze for at least 4 hours or until firm.