[Go straight to the recipe.]
This week there was supposed to be a blizzard, but it was kind of a bust. But deep in the middle of winter I can think of nothing better to enjoy than ice cream. Peanut butter ice cream in chocolate-dipped pretzel cones to be exact.
Several weeks ago, I had an ice cream date with my friend and brilliant photographer Bekka Palmer. I always love having people over to cook (and eat) in my kitchen, and when my guest just so happens to take amazing photos, all the better.
I’d been trying to come up with something spectacular to do with these pretzel cones that I first found at my fancy local grocery store. You can also order them online.
I settled on a sweet-salty combination of pretzel, peanut butter, and chocolate. And they didn’t disappoint.
Thanks to Bekka, there are step-by-step photos, which you’ll need because the chocolate can get a little bit messy. If you want to skip straight to the recipe, click here.
Start by chopping up your chocolate. It’ll help it melt more quickly.
Into the double boiler it goes! I have this double boiler insert from IKEA, and I love it.
Melt the chocolate until it is smooth and easy to drizzle.
We didn’t do step-by-step photos of making the ice cream, but if you want photos for my basic recipe, check out the easiest vanilla ice cream on Real Simple.
Luckily, our coffee mugs were perfectly sized to hold the pretzel cones. We also left them in the plastic holders the cones came in.
Drizzle the chocolate inside the cone, and swirl it around to coat the inside completely. You can also dip the rim of the cone.
We were tempted to just eat the chocolate pretzel cones, but we continued on. At this point, stick them in the freezer for a bit to harden the chocolate.
Fill. Those. Cones.
Good enough to eat? Not quite.
The final step! Coat the tops in chocolate. We drizzled some and dipped others. Now they go back in the freezer to harden.
Chocolate Peanut Butter Pretzel Cones
1 cup whole milk
2 cups heavy cream
2/3 cup sugar
1 teaspoon vanilla
1/2 cup natural peanut butter
8–12 ounces chocolate, finely chopped (You can use chocolate chips, but I prefer a quality chocolate like Vahlrona.)
12 pretzel cones
1. Combine milk and heavy cream in a 3-quart saucepan, and heat over medium heat.
2. Stir in sugar, salt and vanilla. Continue to stir until the sugar is completely dissolved.
3. Bring mixture to a boil. Turn down to a simmer and cook for approximately 4 minutes.
4. Remove from heat and stir in the peanut butter.
5. Chill the base in the refrigerator for at least 2 hours.
6. Freeze the ice cream base in your ice cream maker according to the manufacturer’s instructions. Store in the freezer while you prepare the cones.
7. In a double boiler, melt the chopped chocolate.
8. Set pretzel cones in coffee mugs or mason jars to keep them upright.
9. Drizzle melted chocolate inside each cone with a spoon. Tilt the cone to make sure the inside is completely coated in chocolate.
10. Place chocolate-coated cones back in the coffee cups and place in the freezer for 15 minutes.
11. Working one cone at a time, fill each cone with ice cream (it should still be somewhat soft). Then drizzle the top with chocolate to cover it or dip the cone in the melted chocolate. Work quickly so the ice cream doesn’t melt.
12. Freeze the cones for at least 2 hours before eating.
All photos by Bekka Palmer