pretzels + PB + chocolate. an ice cream recipe.

And so concludes the travels of Summer 2013. It feels so strange to write these words, but I’ll be going back to work/school in two weeks. It feels like yesterday that I was blogging about all of these upcoming trips, and now they are all in the past, full of memories. That said, autumn is my favorite season, and summer is not yet officially over, so I won’t waste too much time marveling at how fast time itself moves.


This past weekend, Connor and I were on the Cape along with my brother Dan and his fiance Kate, and my parents. I’ll write a little more about the Cape later, because right now I want to share this delicious dessert I made yesterday:


As I mentioned a couple weeks ago, I was the lucky recipient of a Cuisine Art Frozen Yogurt & Ice Cream Maker for my birthday. My first attempt was Cookies & Cream Fro-Yo, which turned out okay, but yesterday I took my second stab at making a frozen dessert. Using the Ben & Jerry’s “Chubby Hubby” flavor as inspiration (can we take a second to talk about how weird that name is? Like, seriously, guys, what were you thinking?), I concocted this flavor.


I pulled out all the stops this time and used whole milk, heavy cream, and real sugar, because sometimes you just gotta do things the way they were meant to be done.


I take no responsibility for the portion depicted above – a certain boyfriend of mine scooped about four cups worth of ice cream into a bowl for me while we watched the latest episode of MasterChef. I’m embarrassed to admit that I couldn’t finish it – usually I can out-eat anyone in ice cream. And I’m proud of that fact.

I must’ve been in a hashtag-yolo mood yesterday, because while at the grocery store, I also purchased this:


Which I may or may not put atop said ice cream. Don’t judge me.

Recipe time:

Homemade Vanilla Ice Cream w/ Pretzels, Peanut Butter, & Chocolate Chips

{Makes 14 servings, or 5, depending upon your mood.}

You will need…

  • 1 2/3 cups milk
  • 3/4 cups sugar
  • 3 cups heavy cream
  • 1 1/2 tbsp vanilla extract
  • 1 cup crushed pretzel crumbs
  • 3/4 cups mini chocolate chips
  • 2 generous tbsp scoops of peanut butter (don’t use the natural kind)


  1. In a large mixing bowl, mix the milk and sugar together until the sugar is dissolved. Add the heavy cream and vanilla.
  2. Turn on your ice cream maker. Pour the mixture into the ice cream maker and let it mix for approx 23 minutes.
  3. Gently add in the pretzels, chips, and peanut butter. Let mix an additional 5 minutes. Remove ice cream and store in airtight containers in the freezer for approx 2 hours to harden. Enjoy!

Reader Question: What’s your favorite topping for ice cream?

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7 thoughts on “pretzels + PB + chocolate. an ice cream recipe.

  1. New layout!!! Giving the blog a makeover is always fun :) Your recipe for ice cream sounds so dang good. I love pairing salty and sweet together. Chocolate covered potato chips and pretzels are so addictive!

  2. That ice cream looks incredible! And I’m cracking up at you saying “sometimes you gotta do things the way they were meant to be done.” SO TRUE! Love it!

    Can’t wait to read about your Cape trip! I loved seeing the pics on Facebook! It looked like a wonderful time!

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