Peanut Butter Pretzel Ice Cream

What better way to say hello to warmer weather than with this easy and decadent no churn peanut butter pretzel ice cream loaded up with peanut butter filled pretzels?

📝 Ingredients

• 2 pints Friendly Farms Heavy Whipping Cream
• 1 tablespoon vanilla extract
• 1/2 cup peanut butter, melted
• 14 ounces Baker’s Corner Sweetened Condensed Milk
• 1/2 teaspoon salt
• 2 cups Clancy’s Peanut Butter Filled Pretzel Pieces, roughly chopped.
• 1/2 cup Baker’s Corner Chocolate Morsels (we used semi-sweet, but if you prefer dark chocolate those would be delicious too!)
• 2 Tablespoons coconut oil

👨‍🍳 Instructions

1. 1Line a standard size 1-pound loaf pan with parchment paper. Set aside.
2. 2In a mixing bowl with a whisk attachment, whip the Friendly Farms Heavy Cream until medium stiff peaks form.
3. 3In a separate bowl combine the Baker’s Corner Sweetened Condensed Milk, melted peanut butter, vanilla and salt. Mix well until completely combined.
4. 4Pour the sweetened condensed milk mixture into the whipped cream and use a rubber spatula to fold everything together gently. Do not over mix as this can cause the whipped cream to deflate. Fold in the Clancy Peanut Butter Filled Pretzel Pieces, leaving out a few to crumble on top.
5. 5In a microwave-safe bowl, combine the Baker’s Corner Chocolate Morsels and coconut oil. Microwave on high in 30-second increments, stirring in between each until the chocolate chips are fully melted.
6. 6Transfer half the ice cream to the prepared pan and smooth into an even layer. Drizzle half of the melted chocolate over the ice cream and use a butter knife to make big swirls. Do not overmix–you want thick ribbons of chocolate. Pour the rest of the ice cream on top and drizzle the remaining chocolate and crushed up pretzels. Make a few swirls with the butter knife.
7. 7Place in the freezer for at least 12 hours before serving. Before serving, I recommend leaving it on the counter for 15 minutes to soften up for scooping!