No-Churn Peanut Butter Pretzel Ice Cream Recipe
Ingredients
- 4 cups (1 L) heavy whipping cream
- 1 can sweetened condensed milk
- ½ cup peanut butter, melted
- 1 tbsp vanilla
- ½ tsp salt
- 2 cups peanut butter-filled pretzels, roughly chopped
- ½ cup semi-sweet chocolate chips (dark chocolate works too, I used Baker's Corner brand)
- 2 tbsp unsalted butter or coconut oil
Instructions
- Line a loaf pan with parchment paper and set it aside. Make sure there is room in your freezer for the pan to sit.
- Using a stand mixer with the whisk attachment, whip the heavy cream until soft peaks form. Do not over whip the cream!
- In a separate bowl, combine the condensed milk, melted peanut butter, vanilla and salt. Mix well until the ingredients are completely combined.
- Pour the condensed milk mixture into the whipped cream. Using a rubber spatula, gently fold everything together. Do not over mix, or the whipped cream will deflate (think how sad deflated whipped cream would be). Fold in 1 ¾ cups of the chopped peanut butter-filled pretzels.
- In a microwave-safe bowl or using a double-boiler, melt the chocolate chips and butter. For the microwave – microwave on high for 30-second increments stirring in between each until the chocolate chips melt. Set aside.
- Transfer HALF the ice cream to the prepared pan and smooth it into an even layer using a rubber spatula. Drizzle half of the melted chocolate over the ice cream, then pour the rest of the ice cream on top of the chocolate. Top with remaining pretzels and melted chocolate.
- Freeze for at least 12 hours before serving. Before serving, I recommend leaving it on the counter for 10-15 minutes for easy scooping. Enjoy!