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Chocolate Covered Pretzel Ice Cream is the salty, chocolate sweetness that you just can’t stop at one bite. Heck, I have a hard time stopping at just one bowl!
Pretzel Ice Cream
Ice Cream is quite literally the dish of summer if I am in charge of choosing. It is easy to make and hits the spot on a hot day. Whether we are talking about a snack or dessert. It has milk so I would even call it breakfast.
Crunchy, sweet, chocolatey, and salty this homemade ice cream recipe checks all the boxes. By adding large pieces of pretzels at the end they keep their crunch and salty bits don’t dissolve for the perfect bite.
Do you love fully loaded ice creams? From Rocky Road to Cookies and Cream, Chocolate Peanut Butter Cup to Oatmeal Cookie Ice Cream, and from Chunky Monkey Ice Cream to this Caramel Swirl Brownie Chunk Ice Cream, there is no end to the awesome homemade ice cream combinations!
A favorite loaded ice cream of my kids though are the sweet chunks of edible cookie dough that fill each scoop of this rich and creamy Chocolate Chip Cookie Dough Ice Cream.
What I love about homemade ice cream with different mix-ins and combinations is that you get to control the flavor and quantity.
It is frustrating to buy a container of my favorite ice cream, only to find it with just crumbs of the mix-in or play hide and seek with a few chunks of cookie. Pieces of pretzel and swirls of chocolate stand out in this recipe.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Chocolate Pretzel Ice Cream
- heavy cream
- whole milk
- sugar
- kosher salt
- vanilla extract
- chocolate covered pretzels broken, not crushed
Chocolate Swirl Ingredients
- semi-sweet chocolate chips
- coconut oil
How to Make the Chocolate Swirl
- While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 1 minute. Remove from the microwave and stir until smooth.
- Let cool a bit at room temperature while the ice cream finishes churning. (If it solidifies too much to drizzle while waiting, reheat for 10-15 seconds and stir again.)
- When the ice cream finishes churning. Transfer half to an airtight container and drizzle generously with half of the melted chocolate. Layer with pretzel pieces. Repeat with the remaining ice cream. Place in the freezer until ready to serve.
With over 160 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Chocolate Covered Pretzel Ice Cream
Ingredients
- 1½ cups heavy cream
- 1½ cup whole milk
- ⅔ cup sugar
- ¼ teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1½ cups chocolate covered pretzels broken, not crushed
Chocolate Swirl Ingredients
- ½ cup semi-sweet chocolate chips
- 2 teaspoons coconut oil
Instructions
Ice Cream Instructions
- Combine the cream, milk, sugar, salt, and vanilla in a bowl and whisk to combine. Pour into the ice cream maker and churn according to the manufacturer's instructions.
Chocolate Swirl Instructions
- While the ice cream is churning, combine the chocolate chips and coconut oil in a small glass bowl. Microwave for 1 minute. Remove from the microwave and stir until smooth. Let cool a bit at room temperature while the ice cream finishes churning. (If it solidifies too much to drizzle while waiting, reheat for 10-15 seconds and stir again.)
- When the ice cream finishes churning. Transfer half to an airtight container and drizzle generously with half of the melted chocolate. Layer with pretzel pieces. Repeat with the remaining ice cream. Place in the freezer until ready to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi Mary, I want to make this, did you use the Wilton pan to freeze this ice cream? Thank you, this looks absolutely delicious and perfect for a hot 4th of July weekend! Have a great one!
Yes, I did, but you can use whatever is at hand. I typically use airtight plastic containers, but for a photo, the pan is easiest. I just scoop it into a storage container.