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
Instructions
Make ice cream base:
In a large bowl, whisk together peanut butter, sweetened condensed milk and sea salt until smooth; stir in chocolate covered pretzels
In the separate bowl of an electric mixer with whisk attachment, beat cream on high speed for several minutes, just until stiff peaks form
Once cream is ready, fold it into peanut butter mixture
Pour half of ice cream into a regular-sized loaf pan or ice cream storage container
Make peanut butter swirl:
Microwave peanut butter for 15 seconds and stir in salt
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
Wrap well with seran warp or tin foil and freeze for 6 hours or overnight
Notes
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 https://www.keepitsweetdesserts.com/peanut-butter-chocolate-covered-pretzel-ice-cream/