Pretzel Ice Cream – a delicious recipe with pretzelsu00a0 u00a0u00a0u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 , gelatin sheets, glucoseu00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 u00a0 , light brown sugar, cream cheese, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. Heat the oven to 300u00b0F.
2
2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
3
3. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
4
4. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
5
5. Bloom the gelatin (see note below).
6
6. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
7
7. Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
134
kcal
Calories
7
g
Fat
13
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 300 g mini pretzels about 3/4 (16-ounce) bag, (6 cups), 440 g milk 2 cups, 1 1/2 gelatin sheets, 200 g glucose 1/2 cup, and more.
Yes, Pretzel Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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