Recipe by My Kosher Recipe Contest

Chocolate Peanut Butter Salted Pretzel Ice Cream

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Parve Parve
Easy Easy
6 Servings
Allergens
6 Hours
Diets

No Diets specified

Ingredients

Ice Cream

  • 1 tub of vanilla ice cream (Milchig or Parve) OR

  • 2 (8-ounce) containers non-dairy whipping cream

  • 4 eggs

  • 1/3 cup sugar

  • 2 Tbsp vanilla sugar

  • 1 tsp vanilla

Add-ins

  • 1/2 cup melted peanut butter

  • 1/2 cup melted chocolate hazelnut spread

  • 1 Tblsp kosher salt

  • 1 and 1/2 cups chopped pretzels, plus more for topping

Chocolate Peanut Butter Sauce

  • equal amount of chocolate and peanut butter melted together (for example, 1/2 cup peanut butter 1/2 cup chocolate)

Directions

Prepare the Dessert

1.

For the vanilla ice cream, whip both containers of whipping cream in an electric mixer. Beat until stiff. Mix in eggs, sugar, vanilla sugar and vanilla until just combined.

2.

Melt the chocolate and peanut butter spread in the microwave for 30 seconds (just so it’s easier to mix). Add the chocolate and peanut butter spread and salt to the whip. Beat until combined. Fold in the pretzels. Place into a container. Chop up a bunch of pretzels to put on top of the ice cream (to your liking). 

3.

Melt the chocolate and peanut butter for the sauce together. Drizzle on top of ice cream. 

4.

Freeze.

Chocolate Peanut Butter Salted Pretzel Ice Cream

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