Creamy Chocolate Peanut Butter Ice Cream studded with chocolate chunks and crushed salty pretzels!
I was late to the ice cream game this summer. I’m all about instant gratification and waiting on homemade ice cream to freeze makes me antsy.
It’s the same if I plant something in the garden say, like a tree. I’d rather just go and buy a tree that’s well grown instead of a tiny twig that might take 10 years to get its act together.
But once I make that first batch of ice cream, then I know how worth it is waiting until the next day. My S’mores ice cream got so many ooo’s and ahh’s that I had to follow up with something equally as awesome.
Chocolate peanut butter is already two flavors madly in love so making them into ice cream is a no-brainer.
Who the heck doesen’t like salty with their chocolate? If you don’t I’m sure I’d still like you because I’m a lover, but let me try to convert you at least.
Whenever I make ice cream, it’s late at night when everyone goes to bed. That way I can keep everyone awake with the noise from the ice cream maker, and then I can wake up to perfectly frozen and ready to shoot ice cream.
Plus I’ve tried making it at normal people time but too many little fingers make their way into it.
I promised the kids that they could come up with the next flavor which could be scary, even just weird.
Or downright amazing!!
Chocolate Peanut Butter and Salted Pretzel Ice Cream
- 3 tablespoons soft cream cheese
- Pinch of salt
- 2 cups whole milk
- 1 tablespoon plus 1 teaspoon cornstarch
- 1 1/4 cups heavy cream
- 2/3 cups sugar
- 2 tablespoons dark corn syrup
- 1 1/2 teaspoons vanilla extract
- 1 in bar of dark chocolate divided half and roughly chopped 3.5oz
- 1 cup smooth creamy peanut butter
- 1/2 cup crushed salted pretzels
- Combine the cream cheese and salt in a bowl and whisk until creamy, about two minutes.
- Fill a large bowl with iced water and have a gallon zip lock bag ready.
- Place the milk into a small pot.
- Take 2 tablespoons of the milk out and add that to the cornstarch and mix until it dissolves. Set aside.
- Add the cream, sugar, corn syrup and vanilla to the milk and bring to a rolling boil.
- Boil for 4 minutes on medium and then take off the heat.
- Add the cornstarch mixture and whisk until well mixed in.
- Place the pot back on the heat and simmer for a further 2-3 minutes and the mixture gets slightly thicker. Remove from the heat.
- Add half of the chopped chocolate bar and let it melt in the mixture.
- Slowly add the mixture to the cream cheese whisking as you add it. Don't add too much at one time or lumps will be harder to get out.
- Once the mixture has all been added to the cream cheese our it into the zip lock bag and seal closed.
- Place the bag into the iced water and let it cool for about 30-40 minutes.
- Once the custard is cool, add it to your ice cream machine and follow the makers instructions. it should take about 30 minutes depending on how cool it is.
- Once the ice cream is fully churned take the beater out of the canister and add the peanut butter,crushed pretzels and rest of the chocolate.
- Use a wooden spoon to swirl all of the ingredients through the ice cream.
- Cover the surface with a piece of parchment paper and store in the freezer overnight or at least 4 hours.
Base ice cream recipe from Jeni's Splendid Ice Cream