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  • Brittany Aldridge

Peanut Butter and Pretzel Ice Cream

This flavour is so, so, good. Salty, buttery, sweet, nutty, crispy, soft and creamy... need I say more? I’m in ice cream heaven. Give this delicious flavour a go and be the judge!


For the ice cream base:

  • ½ a 397g can of sweetened condensed milk

  • 300mLs of double cream

  • 2 teaspoons of vanilla extract

For the PB & pretzel ripple:

  • 1 tablespoon of peanut butter

  • 1 cup of salted pretzels, roughly crushed, broken or chopped (you want small and large pieces, don’t be too fussy!)


  • Pour the condensed milk, cream and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. (Alternatively you can use a large bowl and a handheld electric mixer).

  • Beat the mixture of medium speed until thoroughly incorporated, and the cream has thickened considerably (you want almost stiff peaks!)

  • In a small bowl add peanut butter and put it in the microwave for 20 seconds to become more liquid. Stir until the peanut butter is smooth and has the texture of honey.

  • Pour the cream mixture into a freezer proof container, then pour the peanut butter over the top. Sprinkle over 3/4 of the crushed pretzel pieces. Then using a spoon, drag and fold the peanut pretzel mixture throughout the cream a couple of times to create a rippled effect. Sprinkle over remaining pretzel pieces.

  • Cover the ice cream mixture in cling wrap and freeze for at least 4 hours (or until solid). Please enjoy!

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