Peanut Butter Chocolate Covered Pretzel Ice Cream
Recipe type: Dessert
Makes: ~1½ quarts
No churn peanut butter ice cream with peanut butter chunks and chocolate covered pretzel pieces.
For the ice cream:
  • 1 14-ounce can sweetened condensed milk (I used fat free, but any type would work)
  • 130g (1/2 cup) creamy peanut butter (if using salted natural peanut butter, omit sea salt)
  • 3g (½ teaspoon) sea salt
  • 210g (2 cups) chopped chocolate covered pretzels (I used Bark Thins because I’m obsessed with them)
  • 475 milliliters (2 cups) heavy cream
For the peanut butter swirl:
  • 130- 200g (1/2- ¾ cup) creamy peanut butter (see notes*) (if using salted natural peanut butter, omit sea salt)
  • 1g (¼ teaspoon) sea salt
Make ice cream base:
  1. In a large bowl, whisk together peanut butter, sweetened condensed milk and sea salt until smooth; stir in chocolate covered pretzels
  2. In the separate bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
  3. Once cream is ready, fold it into peanut butter mixture
  4. Pour half of ice cream into a regular-sized loaf pan or ice cream storage container
Make peanut butter swirl:
  1. Microwave peanut butter for 15 seconds and stir in salt
  2. Drizzle half of peanut butter swirl over top then run a knife through peanut butter to marbleize; repeat with remaining ice cream and peanut butter
  3. Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Base from Martha Stewart
*I prefer to use the full 200g of peanut butter but that can make the ice cream very peanut buttery; use less if you aren’t quite as peanut butter crazy as I am
Recipe by Keep It Sweet Desserts at