Chocolate pretzel ice cream sandwich
0
- Prep Time25 mins
- Total Time45 mins
- Makes12 servings
Photo, Erik Putz.
The best way to ride out this sweltering weather? Ice cream — on steady rotation!
Ingredients
1 1/3 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1 cup unsalted butter, softened
1 cup smooth peanut butter
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 egg
1 egg yolk
1 1/2 tsp vanilla
1/3 cup granulated sugar, for coating
Filling and coating
1.65 L chocolate ice cream
300 g milk chocolate, melted
1 1/2 cups pretzels, chopped
Instructions
STIR flour, baking soda, baking powder and salt in a medium bowl.
BEAT butter and peanut butter in a large bowl, using an electric mixer, until creamy, 1 min. Beat in sugars until smooth, 2 min. Beat in egg, then yolk and vanilla.
GRADUALLY stir in flour mixture until just combined. Divide dough into 2 portions. Wrap in plastic wrap and press into disks. Freeze until firm enough to handle, 1 hr.
PREHEAT oven to 350F and line 2 baking sheets with parchment. Place 1/3 cup sugar in a bowl. Scoop2 tbsp of dough and roll into a ball. Swirl it in sugar to coat. Repeat with remaining dough and place on sheets 2 in. apart.
BAKE until golden around the edges, 12 to 14 min. Cool on sheet for 5 min, then transfer to a rack to cool.
SANDWICH ½ cup ice cream between 2 cookies, pressing together. Freeze until firm, 90 min. Dip sandwiches halfway into melted chocolate, then into chopped pretzels. Freeze until chocolate is firm, 15 min.
Chatelaine Quickies: Chocolate Ice Cream
Nutrition (per serving)
Calories 377, Protein 6g, Carbohydrates 42g, Fat 22g, Fibre 2g, Sodium 248mg.
Excellent source of vitamin A.
Find more irresistible and easy ice cream sandwich recipes in this collection.
