Pretzel Ice Cream Sandwiches

Pretzel Ice Cream Sandwiches are so Easy the Kiddos can Help

Helpful Tips for Making Pretzel Ice Cream Sandwiches

The prep is easy, so follow the simple steps and you can make these, too.

• You can have fun with these ice cream sandwiches, and get creative with the flavors.
• If you prefer a different nut other than peanuts, you can swap them out, no problem.
• You can melt the chocolate using a microwave or a double boiler, whichever you feel most comfortable with.
• You may also opt to fill the pretzels with ice cream and then dunking the whole thing in chocolate. Should you choose to do so, work quickly or the warm chocolate will melt the ice cream.
• You can use dark chocolate, semi sweet chocolate, milk chocolate or white chocolate for dipping.
• Why vegetable shortening? Because it will cause the chocolate harden more quickly, and will form a candy-like coating preventing the pretzel crisps from becoming soggy. It will also give the chocolate it’s shine.
• You may also enjoy this recipe for Turtle Ice Cream Pie, Frozen Raspberry Chocolate Pie and frozen Banana Pudding Bombe.
   

Thanks for visiting come back soon!

DISCLOSURE ~ IF  A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!

Print Recipe Pin Recipe Rate this Recipe

Pretzel Ice Cream Sandwiches

Prep Time20 minutes mins

Freeze time1 hour hr

Total Time1 hour hr 20 minutes mins

Course: Dessert

Cuisine: American

Keyword: chocolate-dipped-pretzels, ice-cream-sandwich-recipe, pretzel-ice-cream-sandwiches

Servings: 12 servings

Calories: 351kcal

Author: Melissa Sperka

Ingredients

• 2 1/2 cups semi-sweet chocolate chips divided
• 2 1/2 tsp vegetable shortening divided
• 24 whole original pretzel crisps
• 1/2 cup salted peanuts roughly chopped
• 1 pint premium vanilla ice cream
• heavy whipping cream as needed to thin

Cook ModePrevent your screen from going dark

Instructions

• Line a 17 x 11 inch baking sheet with wax paper. Set aside.
• In a microwave safe bowl or in the top of double boiler, melt together 2 cups chocolate chips and 2 tsp vegetable shortening. Heat in 30 second increments stopping to stir each time.Continue this process stirring vigorously until the chocolate is completely smooth and the consistency is such that it will form a thin coating on the pretzel crisps.
• If you need to thin the chocolate a bit more, I recommend adding heavy cream 1 Tbsp at a time and stir until you reach the right consistency.
• Using two forks, dip each pretzel crisp into the melted chocolate covering completely. Allow any excess chocolate to drip off, then place flat side down on the wax paper. Place pan into the freezer for 20 minutes to set.
• Just before assembling, melt the remaining 1/2 cup of semi sweet chocolate chips with 1/2 teaspoon of vegetable shortening. Just as before, heat in 30 second increments stirring periodically, until the chocolate is completely smooth and thin enough to drizzle. Again, have heavy cream available, if needed.
• Before assembling, gather all of your ingredients so you can work quickly. Remove chocolate covered crisps from the freezer.
• Using a small 1 ounce ice cream scoop or a teaspoon, scoop 1 ounce of vanilla ice cream onto the flat side of one pretzel crisp. Place a second crisp, flat side down, on top of the ice cream to form the sandwich. Press down gently.
• Drizzle the top with melted chocolate, then sprinkle with chopped peanuts. Repeat this process with all of the ice cream sammies, and repeat again if you have extra chocolate and peanuts remaining.
• Return to the freezer for 30 minutes or until hardened and set.
• Store for up to one week frozen in an airtight container.

Notes

Why vegetable shortening? Because it will harden more quickly, and will form a candy-like coating preventing the pretzel crisps from becoming soggy. It will also give the chocolate it's shine.

Nutrition

Serving: 1sandwich | Calories: 351kcal | Carbohydrates: 32g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 87mg | Potassium: 341mg | Fiber: 4g | Sugar: 22g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg

Tried this recipe?Mention @melissassk or tag #melissassk!