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See 5 recipes Download free cookbookNo-Churn Milk Chocolate Pretzel Ice Cream
Chocolate Pretzel Ice Cream
Silky no-churn milk chocolate ice cream is layered with chocolate-coated pretzel pieces for a playful frozen dessert that stays creamy, sweet, and salty.
Prep Time:30 minCook Time:5 minTotal Time:35 minServings:10Difficulty:Easy
This no-churn ice cream keeps milk chocolate at the center of every scoop. Melted milk chocolate enriches a condensed-milk base, while softly whipped cream gives it enough air to freeze creamy without an ice cream machine.
Coating the pretzel pieces in a thin layer of milk chocolate helps them hold onto their crunch. A pinch of flaky salt sharpens the chocolate flavor and makes the sweet-and-salty contrast clear without turning the dessert overly salty.
Fold the whipped cream gently so the base stays light, then layer rather than vigorously stir in the pretzel pieces. This distributes the crunch while preserving visible ribbons of milk chocolate throughout the pan.
Freeze the covered pan until firm, ideally overnight. Let it stand at room temperature for 5 to 10 minutes before scooping, and add the reserved pretzel pieces only when serving for the crispest finish.
Nutrition (per serving)
Calories:510 kcal
Protein:7 g
Carbs:51 g
Fat:32 g
Directions
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1
Line a large rimmed baking sheet and a 9-by-5-inch loaf pan with parchment paper. Break the pretzels into bite-size pieces, leaving a few recognizable twists.
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2
Melt the milk chocolate for the pretzels in a heatproof bowl set over barely simmering water. Stir the pretzel pieces into the chocolate until thinly coated, then spread them on the baking sheet, sprinkle with flaky salt, and refrigerate until firm.
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3
Melt the remaining milk chocolate in a clean heatproof bowl over barely simmering water. Remove it from the heat and let it cool for 5 minutes.
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4
Whisk the condensed milk, cocoa powder, vanilla, and fine sea salt in a large bowl until smooth. Gradually whisk in the melted milk chocolate until glossy and evenly combined.
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5
Beat the cold heavy cream in a chilled bowl until medium peaks form. Fold one-third of the whipped cream into the chocolate mixture to lighten it, then gently fold in the rest just until no white streaks remain.
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6
Reserve about 1/3 cup of the chocolate-coated pretzels for serving. Fold the remaining pieces into the ice cream base with two or three broad strokes.
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7
Spoon half the mixture into the loaf pan, scatter on some milk chocolate curls, and add the remaining mixture. Smooth the top, press parchment directly against the surface, cover, and freeze for at least 8 hours.
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8
Let the ice cream soften at room temperature for 5 to 10 minutes before scooping. Top each serving with the reserved chocolate-coated pretzels and remaining milk chocolate curls.
Ingredients
- Mini Pretzels:2 cups
- Milk Chocolate, Finely Chopped for Pretzels:4 ounces
- Flaky Sea Salt:1/4 teaspoon
- Milk Chocolate, Finely Chopped for Ice Cream:8 ounces
- Sweetened Condensed Milk:1 14-ounce can
- Unsweetened Cocoa Powder:2 tablespoons
- Vanilla Extract:2 teaspoons
- Fine Sea Salt:1/4 teaspoon
- Cold Heavy Cream:2 cups
- Milk Chocolate Curls:1 ounce
Tips & Notes
- Keep the cream very cold and stop whipping at medium peaks so it folds into the base without becoming grainy.
- Do not crush the pretzels too finely; bite-size pieces retain more texture after freezing.
- Store the reserved pretzels airtight at cool room temperature and add them only at serving time.
