Meet the newest obsession: chocolate peanut butter pretzel ice cream.
This ice cream is pure joy. Rich, peanut-buttery and fudgy, it’s finished with crunchy Lindt HELLO Pretzel Bites for the perfect sweet-and-salty contrast.
Those bite-sized HELLO pretzel pieces—creamy premium milk chocolate wrapped around a crunchy pretzel—are dangerously poppable. I usually find them at Target, and they disappear fast whether I bring them on vacation or snack on them during a busy afternoon.
If you love sweet and salty combinations, these HELLO bites are a dream. They’re perfectly portioned for snacking and add a lovely texture and chocolate hit to the ice cream.
Packaging aside (which is undeniably cute), this ice cream is the real star. If you’ve followed along, you know my favorite is Kilwin’s chocolate peanut butter ice cream. This homemade version comes incredibly close—especially if you let it soften a touch—while adding crunchy pretzel pieces throughout.
Let’s make chocolate, peanut butter and pretzels a permanent trio. Here’s the recipe I use—creamy, chocolate-forward with ribbons of peanut butter and plenty of HELLO pretzel bites folded in for crunch.
Chocolate Peanut Butter Pretzel Ice Cream
1 quart
8 hrs
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Ingredients
- 3 cups whole milk
- 1 1/2 cup sugar
- 1/2 cup unsweetened cocoa powder
- pinch salt
- 4 Tablespoons cornstarch
- 3/4 cup heavy cream
- 10 ounces high quality dark chocolate, chopped
- 2 teaspoons vanilla extract
- 1 cup creamy peanut butter, slightly melted
- 1 bag Lindt HELLO pretzel bites
Instructions
- Heat a large saucepan over medium heat and add 2 1/2 cups of milk. Whisk in the sugar, salt and cocoa powder until combined. Keep over low heat, stirring often for a minute or two.
- In a bowl, whisk the remaining 1/2 cup milk with the cornstarch until smooth. Slowly whisk it into the warmed milk mixture and increase heat to medium. Whisking constantly, bring to a boil and cook 2–3 minutes until slightly thickened. Remove from heat.
- Heat the heavy cream just until bubbles form around the edges. Place chopped chocolate in a bowl and pour the hot cream over it. Let sit for 1 minute, then stir until a smooth ganache forms. Stir the ganache into the milk mixture. Transfer to a bowl and chill in the fridge until completely cold, a few hours.
- Once cold, pour the mixture into your ice cream maker and churn according to the manufacturer’s directions (about 25 minutes with the KitchenAid attachment). Around the last few minutes of churning, drizzle in 1/2 cup peanut butter. Finish churning, then fold in the remaining peanut butter and the HELLO pretzel bites. Transfer to a freezer-safe container and freeze 4–6 hours before serving.
Notes
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This post was created in partnership with Lindt in 2015. I shared more from that collaboration during the year and enjoyed experimenting with their chocolates in recipes.