Salted Pretzel and Dark Chocolate Chip Ice Cream

Makes approx 1.3kg

Here we go again! The easiest no-churn method for making ice cream, this time with the delightful combination of salted pretzels and dark chocolate. Heaven!

Ingredients:

600ml Double Cream

397g condensed milk

2 tsp vanilla extract

200g dark chocolate, roughly chopped in to small pieces (reserve approx 1/4)

100g salted pretzels (gluten-free if required), crushed in to small pieces (reserve 5-6 whole)

Step 1: In a large bowl,with an electric beater, whisk together the cream, condensed milk and vanilla extract, into soft peaks.

Step 2: Fold through the chocolate and crushed pretzels, keeping the reserved pieces to one side.

Step 3: Transfer into a sealable container (a 2L tub should be perfect) and then sprinkle over the reserved chocolate and poke in the remaining whole pretzels. Seal with a lid and freeze for 5-6 hours or ideally over night.