Our Chocolate and Pretzel No-Churn Ice Cream is a homemade, beat-the-heat treat made with a vanilla bean base, dark chocolate chunks, and pretzels. It's a sweet and salty summertime staple that's sure to be on repeat all season.
There's something special about making your favorite foods from scratch. Attention and care is always the foundation when cooking from the heart, and our No-Churn Ice Cream is a sweet beat-the-heat treat with a vanilla bean base, dark chocolate chunks, and pretzels for the ultimate sweet and salty ice cream flavor.
Using the base from Taste of Home's no-churn ice cream recipe, we followed the method of mixing, scraping, and freezing to achieve our creamy and smooth taste. Using heavy cream, half and half, sugar, and vanilla, this no-churn ice cream without condensed milk is an easy-to-follow recipe that results in an incredible, I-can't-believe-I-made-this scoop.
Served on a cone, in a cup, or as the perfect topping to our Tahini and Chocolate Flourless Cake or as the layer between an Ice Cream Sandwich, it's an easy ice cream recipe that's sure to be on repeat all summer!
Ingredients
- Heavy Cream
- Half and Half Cream
- Sugar
- Vanilla
- Dark Chocolate
- Pretzels
- Waffle Cones
Steps
Freeze a mixing bowl for 15 minutes.
In the frozen container, mix together the heavy cream, half and half, sugar, and vanilla until the sugar is completely dissolved. Place back in the freezer for 30 to 45 minutes until the mixture just begins to freeze on the edges of the bowl.
Scrape down the sides and bottom of the bowl and mix well to break up any ice crystals. Return to the freezer for 30 to 45 minutes and repeat the process of scraping down and mixing until the ice cream resembles soft-serve, about 3 hours total.
Add three-quarters of the pretzels and chocolate chunks. Fold into the ice cream and transfer to a freezer-safe container with a lid.
Sprinkle remaining pretzels and chocolate on top and return to the freezer to set, about 1 hour.
An ice cream scoop works best for serving this delicious summer treat.
Our pretzel and chocolate no-churn ice cream is good no matter which way you eat your ice cream, but for us, a chocolate waffle cone takes it to another level.
Substitutions
- Vanilla Bean - use 2 teaspoons of vanilla extract to replace vanilla bean
- Half and Half - instead of half and half cream you could use coconut milk for a nice flavour
- Sugar - maple syrup or honey can be used instead of white sugar. Use about ¾ cup for each 1 cup of sugar
Variations
- Ice Cream Ingredients - feel free to mix up the ingredients in the ice cream. Milk chocolate, candies, nut butters (hello Chocolate Hazelnut Spread) all work great in this recipe.
If you like no-churn ice cream, check out our Coconut Ice Cream Sandwiches and our Boozy No-Churn Ice Cream with Grilled Peaches.
Storage
Store any leftover ice cream in the freezer using a glass or metal container with a lid. Ice cream will last for about a week.
Top tip
Don't rush the process - if you allow the ice cream to freeze too long between mixings it will become icy and crystallized. Don't wait any longer than 45 minutes between mixings. Using a shallow container and hand beaters will speed up the process.
Chocolate and Pretzel No-Churn Ice Cream
Ingredients
- 2 cups heavy cream
- 2 cups half and half cream
- 1 cup sugar
- 1 whole vanilla bean seeds only
- 1 cup crushed pretzels
- 1 cup dark chocolate chunks
- waffle cones optional for serving
Instructions
- Freeze a mixing bowl for 15 minutes.
- In the frozen container, mix together the heavy cream, half and half, sugar, and vanilla until the sugar is completely dissolved. Place back in the freezer for 30 to 45 minutes until the mixture just begins to freeze on the edges of the bowl.
- Scrape down the sides and bottom of the bowl and mix well to break up any ice crystals. Return to the freezer for 30 to 45 minutes and repeat the process of scraping down and mixing until the ice cream resembles soft-serve, about 3 hours total.
- Add three-quarters of the pretzels and chocolate chunks. Fold into the ice cream and transfer to a freezer-safe container with a lid. Sprinkle remaining pretzels and chocolate on top and return to the freezer to set, about 1 hour.
- Use an ice cream scoop to serve two scoops in a chocolate waffle cone.
Video
Notes
- Speed up the total time by using a shallow container and hand beaters instead of a stand mixer. It provides more surface area, allowing the ice cream base to freeze more quickly.
- Store leftover ice cream in a glass or metal container with a lid for about 1 week.
Jordana says
I saw this recipe on your Instagram page and had to try it right away. I can’t believe the ice cream was so creamy. The recipe was simple and so so delicious.
Philip + Mystique says
That's amazing! So glad you found us and loved the recipe. Hope you had it in a cone 😉