Chocolate and Pretzel No-Churn Ice Cream

Hands holding chocolate waffle cone with no-churn ice cream with chocolate and pretzels

5 from 1 vote

Chocolate and Pretzel No-Churn Ice Cream

A true summertime staple, our No-Churn Ice Cream is the perfect combination of sweet and salty with chunks of rich dark chocolate and salted pretzels and served in a waffle cone (two scoops please) for the ultimate childhood nostalgia. The best part - it's fun to make and no fancy ice-cream machine is required.

Prep Time20

Freezing and Setting Time4

Total Time3 20

Course: Dessert, Snacks, Sweets

Cuisine: American, Canadian

Servings: servings

Calories: 550kcal

Author: Philip Lago and Mystique Mattai

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.

Nutrition