Chocolate, Peanut Butter and Pretzel Ice Cream. Oh yesssssss

February 24, 2013


Some of you might be thanking the Gods that I finally posted a recipe that doesn’t require wine. Then again some of you might be cursing the Gods that I didn’t use something like Bailey’s or Frangelico in this. Sighhhhh. I know. I know. I just thought it was time to make something that is friendly for our “under 21” friends.

This was my first attempt at making ice cream. Real ice cream. Not the fruity sorbet that I normally know and love. I ended up merging two different recipes, and it worked out fantastic. We gorged ourselves on this last night after dinner. SO GOOD! So I feel confident in sharing this recipe. I mean really – how does one go wrong with chocolate, cream, peanut butter and pretzels? I’m pretty sure this recipe is impossible to get wrong. If anything, you’ve got yourself a kick ass milkshake waiting for you. 😉

This is a process that you should start either the night before or the morning of – reason being that the peanut butter balls needs to be pre-frozen before you make the ice cream.

So here it goes everyone! Enjoy!


Chocolate, Peanut Butter & Pretzel Ice Cream


  • 1/3 Jar Peanut Butter
  • Powdered sugar
  • 1 1/4 cup unsweetened cocoa powder
  • 1/2 cup granulated sugar
  • 1/3 cup firmly packed brown sugar
  • 1 cups whole milk
  • 2 cups heavy cream
  • 1/2 tablespoon pure vanilla extract
  • 1 1/2 cups of broken mini pretzels (not crushed into dust but broken into much smaller pieces)
  • Pinch of salt

Peanut Butter Balls

  • Take 1/3 jar of peanut butter and 2 tablespoons of powdered sugar and mix in a bowl together. It doesn’t matter if you choose creamy or crunchy, just make sure it’s not the natural kind.
  • Take a dinner plate and line with plastic wrap (keeps peanut butter from freezing to plate) Then take your PB and create around 2 dozen little peanut butter balls on your plate to place in the freezer for freezing (either overnight or for around 3 hours). I used a teaspoon scoop and it worked wonderfully. Don’t make the balls too big because you have to eat these.

For The Ice Cream

  • Place the cocoa, sugars and salt in a medium bowl; stir to combine.
  • Add the whole milk and use a hand mixer on low speed or whisk to combine until the cocoa and sugars are dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
  • Turn machine on; pour mixture into freezer bowl, and let mix and thicken for around 15 minutes.
  • After the initial 15 minutes, start to slowly drop in your peanut butter balls and pieces of pretzel to mix with the ice cream (should have a soft serve consistency at this point).
  • Let mix for around 5 more minutes and then transfer the ice cream to an airtight container and place in freezer for about 3 hours.
  • {Total time in ice cream machine is around 20 minutes}
  • Serve and enjoy!


Tasty Vino
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