Oh Me My! What is it about Fall that makes me want to be in my kitchen? I was craving ice cream today and believe it or not, had all the ingredients to make this easy, no churn, Cookie Butter Pretzel Ice Cream!
I adapted this recipe from my friend, Dessert Now Dinner Later. She has a few no churn recipes on her blog and so she is what inspired this recipe. I have been on a cookie butter kick lately and so I wanted to incorporate that into my ice cream. After thinking about the cookie butter, I decided I wanted a light crunch to my ice cream so I cut up some pretzels…
This is a great recipe to make when you need that sweet and salty ice cream!
Cookie Butter Pretzel No Churn Ice Cream
1 pint heavy cream
1 (14oz) can sweetened condensed milk
1/3 cup cookie butter (or to your desired taste)
1 cup cut up pretzels
*you will also need a container to freeze your ice cream in.
Start out by mixing your heavy cream with a high speed mixer until stiff peaks form. I mixed mine for about 3 minutes. Fold in sweetened condensed milk. Fold in pretzels, but leave a few out to put on the top. Put 1/3 cup of cookie butter into a bowl and microwave about 15 seconds then stir. The butter should be runny. Put 1/3 of the cream mixture into a container and then put a layer of drizzled melted cookie butter. Add another 1/3 of the mixture on top of that and then drizzle the cookie butter again. Pour the rest of the cream mixture on and drizzle the last layer of cookie butter. Take a knife and swirl the cookie butter throughout the whole container. Top with extra pretzels.
I froze my ice cream for 8 hours and it seemed to be the perfect consistency. My favorite part of the ice cream is when I get a chunk of cookie butter because it is soft and a little chewy!
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