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Chocolate Peanut Butter and Salted Pretzel Ice Cream

Creamy chocolate peanut butter ice cream loaded with peanut butter, chocolate chunks and salty crushed pretzels.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 6 people
Calories 280kcal
Author foodnessgracious


  • 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


Calories: 280kcal