No Churn Peanut Butter Pretzel Ice Cream

What better way to say hello to warmer weather than with this easy and decadent no churn peanut butter pretzel ice cream loaded up with peanut butter filled pretzels?

This post is sponsored by ALDI. Thank you for continuing to support the brands that help make Broma possible!

No Churn Peanut Butter Pretzel Ice Cream

I scream. You scream! We all scream for no churn peanut butter pretzel ice cream. Yes, you read that right: PEANUT. BUTTER. PRETZEL. ICE CREAM. This dreamy, salty-sweet frozen treat is loaded up with crunchy peanut butter filled pretzels and a fudge ripple to make all your peanut butter dreams come true.

What is peanut butter pretzel ice cream?

This luscious no churn ice cream is hands down my favorite homemade ice cream I’ve ever made. It consists of a salty-sweet no churn peanut butter ice cream that is so smoooooooooooooth. You’ll load your pb ice cream base up with tons of Clancy’s Peanut Butter Filled Pretzel Pieces and a fudge ripple that is sinfully delicious. The result is an explosion of textures and flavors in a perfectly sweet frozen treat.

If you’re not sold yet, allow me to let you in on a little secret: this no churn peanut butter ice cream is SO easy to make. I’m talking 10 minutes prep time for some fancy $15 ice cream shoppe status ice cream. I KNOW. You’ll need just 8 simple ingredients and a stand mixer. That’s right. NO ICE CREAM MACHINE. It’s pretty much as easy as it gets.

Ingredients for Peanut Butter Pretzel Ice Cream

Okay, so this may come as a surprise, but I haven’t always been the biggest fan of grocery shopping. I always feel like I’m running around to a bunch of different stores to get all the things I need for recipe developing, cooking for dinner, and entertaining friends and family. But then I discovered ALDI. You guys. I want to live in our local ALDI. The aisles feel like home. And they have everything you need–I’m talking dog food, fresh produce, and, of course, baking staples.. And if there’s one food we always have in our pantry it’s the Clancy Peanut Butter Filled Pretzel Pieces.

You guys. These pretzels. I get emotional just talking about them. They’re salty, slightly sweet and downright delicious. I don’t think I’ve gone a single day since I discovered them without eating a handful. As you can see I ate most of the bag before shooting these. Hehe.

But enough about the pretzels–you’ll have to get them and try them for yourself. Here’s your shopping list! You can shop at your local ALDI in store, order for pick up, or through Instacart!

• Friendly Farms Heavy Whipping Cream: The base of this creamy peanut butter pretzel ice cream is heavy whipping cream. It will beat up into a thick, dreamy whipped cream that will morph into a decadent no churn ice cream.
• Baker’s Corner Sweetened Condensed Milk: Now if heavy cream is the key to that thick, decadent texture, sweetened condensed milk is the key to a smoooooth no churn ice cream that won’t crystalize.
• Vanilla Extract: Vanilla extract is a staple ingredient in most homemade baked goods for a reason. It really brings a delicious nuanced flavor to all your sweet treats. And it’s no exception in this pb pretzel ice cream!
• Peanut Butter: All peanut butter ice cream obviously needs a healthy dose of pb. Make sure you melt your peanut butter so that it’s easy to mix up with the sweetened condensed milk. This will help everything incorporate well.
• Salt: All sweet treats need a little salt to offset any overpowering sweetness.
• Clancy’s Peanut Butter Filled Pretzel Pieces: These peanut butter filled pretzels are the star of the show. They’re crunchy, salty AND sweet, and absolutely scrumptious in this no churn peanut butter ice cream.
• Baker’s Corner Chocolate Morsels: I’m a picky chocolate girl and I LOVE the Baker’s Corner Chocolate Morsels because they’re delicious AND affordable. And at the rate that I go through chocolate, that’s a must. They melt up into a scrumptious fudgy rippled in these peanut butter pretzel ice cream.
• Coconut Oil: You’ll need just two Tablespoons of coconut oil to make your melted chocolate chips into a freezer friendly fudge ripple. If you don’t have coconut oil on hand, you can also use vegetable oil!

How to make no churn peanut butter ice cream

You do NOT need an ice cream machine to make ice cream. I used to never make homemade ice cream, but once you discover this magical no churn ice cream recipe there’s no going back!

1. Whip heavy cream until it forms soft peaks.
2. Stir together the peanut butter, sweetened condensed milk, and vanilla extract. Pour into the whipped cream and gently fold.
3. Fold in melted chocolate and the Clancy’s Peanut Butter Pretzels (and snack on a handful or five while you’re at it hehe).
4. Freeze overnight.
5. Enjoy!

Now that you know how darn easy it is you have absolutely no excuses. You NEED to make this peanut butter pretzel ice cream all summer long!

Tips for the best peanut butter pretzel ice cream

Even the simplest of recipes have some tricks to get truly perfect results every single time. These 3 tips will ensure you have creamy, dreamy gourmet ice cream that tastes worthy of a waffle cone.

1. Use high-quality ingredients: With simple recipes the quality of your ingredients is SO important. And lucky for you, you can get tons of great ingredients at affordable prices at ALDI, so you don’t have to break the bank on your no churn ice cream.
2. Don’t overbeat the whipped cream: The key to creamy ice cream sans ice cream machine is only beating the cream until *soft* peaks form. If you over beat the ice cream, you will beat too much air into it and as it freezes those air bubbles will cause the ice cream to break apart.
3. Don’t skimp on the fold ins: This is a nonnegotiable for me. You want your peanut butter ice cream LOADED with pb pretzels and chocolate for the best results.

Happy ice cream season, my loves. Enjoy this no churn peanut butter pretzel ice cream!

XXX

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 16 servings
• Category: dessert
• Method: no churn
• Cuisine: american

Peanut Butter Pretzel Ice Cream

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What better way to say hello to warmer weather than with this easy and decadent no churn peanut butter pretzel ice cream loaded up with peanut butter filled pretzels? 

• Author: Sofi | Broma Bakery
• Prep Time: 10 minutes
• Chill Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 16 servings
• Category: dessert
• Method: no churn
• Cuisine: american

Units: USM

Ingredients

• 2 pints Friendly Farms Heavy Whipping Cream
• 1 tablespoon vanilla extract
• 1/2 cup peanut butter, melted
• 14 ounces Baker’s Corner Sweetened Condensed Milk
• 1/2 teaspoon salt
• 2 cups Clancy’s Peanut Butter Filled Pretzel Pieces, roughly chopped.
• 1/2 cup Baker’s Corner Chocolate Morsels (we used semi-sweet, but if you prefer dark chocolate those would be delicious too!)
• 2 Tablespoons coconut oil

Instructions

1. Line a standard size 1-pound loaf pan with parchment paper. Set aside.
2. In a mixing bowl with a whisk attachment, whip the Friendly Farms Heavy Cream until medium stiff peaks form.
3. In a separate bowl combine the Baker’s Corner Sweetened Condensed Milk, melted peanut butter, vanilla and salt. Mix well until completely combined.
4. Pour the sweetened condensed milk mixture into the whipped cream and use a rubber spatula to fold everything together gently. Do not over mix as this can cause the whipped cream to deflate. Fold in the Clancy Peanut Butter Filled Pretzel Pieces, leaving out a few to crumble on top.
5. In a microwave-safe bowl, combine the Baker’s Corner Chocolate Morsels and coconut oil. Microwave on high in 30-second increments, stirring in between each until the chocolate chips are fully melted.
6. Transfer half the ice cream to the prepared pan and smooth into an even layer. Drizzle half of the melted chocolate over the ice cream and use a butter knife to make big swirls. Do not overmix–you want thick ribbons of chocolate. Pour the rest of the ice cream on top and drizzle the remaining chocolate and crushed up pretzels. Make a few swirls with the butter knife.
7. Place in the freezer for at least 12 hours before serving. Before serving, I recommend leaving it on the counter for 15 minutes to soften up for scooping!