How best to describe this pretzel ice cream? All I can say is that right now, I can’t think of any other flavour. I’m in that first flush of love with this pretzel ice cream, and as Seinfeld might say, we’re hot and heavy.
But obviously, don’t tell pretzel ice cream that.
Why is it so good? It’s the combination of salt and sweet, but taken to the nth degree. That almost-burnt pretzel taste gives the ice cream a heavy bass note, and then the salt kicks in, followed by all the sweet creaminess of the ice cream.
I couldn’t have been more shocked by the overwhelming deliciousness of this ice cream flavour. I don’t know what else I can say other than MAKE IT. DON’T DELAY!
And if you want to really blow minds (as if PRETZEL ice cream wasn’t enough) you take that ice cream, and you turn it into a Choc-Top! Have you heard of choc-tops? I’m not sure if they’re a thing outside of Australia.
They’re just a boring old sugar cone, filled with ice cream and topped with chocolate. Sure, they’re not exactly gourmet, but they are a movie-going tradition here. We also have drumsticks, but that’s not really the same thing.
It turns out that making choc-tops at home is super easy, and they kick the absolute crap out of the ones they sell at the movies. You get that melt-in the mouth layer of dark chocolate, the crunch of little salty pretzel pieces and sweet waffle cone (no sugar cones here, please), all followed by the deep, delicious pretzelly-ness of the ice cream.
And on top of all of that, the actual assembly of the things is a cinch.
You literally scoop the ice cream, pop it into a cone, pressing down gently, then dip it in the chocolate coating (just chocolate and coconut oil), sprinkle on your pretzel pieces and then leave them in the freezer for a few minutes to firm up….or not.
So tell me, would you try pretzel ice cream? IT’S SO GOOD, I know you would love it. And what’s your favourite cinema snack?
- 3 cups (300g) pretzels, plus extra for sprinkling
- 2 cups (250ml) milk
- 1 tbsp + 1 tsp cornstarch (cornflour)
- 1 + ½ tbsp cream cheese, at room temperature
- 1 + ¼ cup cream
- ⅔ cup (155g) caster sugar
- 2 tbsp liquid glucose (or corn syrup)
- 6 waffle cones
- 4 oz (100g) dark chocolate
- ⅓ cup (85ml) coconut oil
- crushed pretzels
- The day before you want to assemble your cones, make the ice cream.
- Preheat the oven to 350F/170C.
- Crush the pretzels lightly in your hands and spread them out on a lined baking sheet. Bake for 10-15 minutes or until your kitchen smells like pretzels, and the pretzels themselves are slightly darkened.
- Place the pretzels into a mixing bowl and pour over the milk. Leave to steep, stirring occasionally, for about 3 minutes. The milk will take on a light beige colour.
- Remove about two tablespoons of the steeped milk, and place it in a small bowl, with the cornstarch. Stir them together well.
- Strain the remaining milk into a saucepan, and discard the soaked pretzels. Clean out the bowl and put the cream cheese into it, whisking until smooth.
- Add the cream, sugar and glucose to the saucepan with the milk, and bring to the boil. Boil for four minutes, and then remove from the heat, and whisk in the cornstarch mixture. Return to the heat and cook, stirring, for about 1 minute, or until thickened.
- Pour the ice cream, bit by bit, into the bowl with the cream cheese, whisking as you go, to make sure there are no lumps.
- Chill the ice cream base completely in the fridge, and then churn in your ice cream machine, according to the manufacturer's instructions. Freeze overnight.
- When you're ready to assemble the cones, melt the chocolate and coconut oil in a small bowl together in the microwave. I do this on high for 20 seconds at a time, stirring between bursts.
- Pour the melted mixture into a container with tall sides, that is just wide enough to fit your cones (a small drinking glass like I use in the picture above is perfect).
- Working one cone at a time, scoop a healthy portion of ice cream and pack it gently but firmly into your cone. Dip the cone, ice cream first, into the chocolate mixture, making sure to fully immerse the ice cream. Quickly remove the ice cream from the chocolate, and immediately sprinkle on your crushed pretzels. Place the cone into a jug or glass to keep it upright, and pop it into the freezer straight away. Continue until all the ice cream and cones are used up! You might have a little chocolate left over - perfect to dunk pretzels into if ya nasty.