No Churn Coffee Pretzel Ice Cream with Chocolate Shell

Coffee ice cream with pretzels

Level: Weekend Project (The ice cream has to freeze overnight so plan accordingly!)

Serves 4 to 6


Ice Cream

  • 3/4 cup sweetened condensed milk
  • 1 cup heavy cream, super cold
  • 1 tablespoon instant coffee granules
  • 1/4 cup boiling water
  • 1/4 cup crushed pretzels + more for topping

Chocolate shell

  • 2 tablespoons coconut oil
  • 1/2 cup chopped dark or milk chocolate (use what you like)

How TF To Make It

  1. In a small bowl or mug, dissolve the coffee granules in 1/4 cup of hot water. Set aside to cool.
  2. Using a handheld or stand mixer, whip the heavy cream to stiff peaks.
  3. Add the condensed milk and coffee, and whisk in until fully combined.
  4. Fold in the crushed pretzel pieces.
  5. Pour the mixture into a loaf pan or container, and cover tightly.
  6. Place in the freezer overnight!
  7. For the chocolate shell sauce, simply melt the coconut oil and chocolate in a bowl, in the microwave for 15 seconds. Whisk to combine and repeat until the chocolate is sily smoooooth
  8. Then pour the chocolate over the ice cream + a few extra pretzels and watch it harden.

This ice cream can be frozen for up to 1 month.

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