Salted Caramel Pretzel Ice Cream Sandwiches
Salted Caramel Pretzel Ice Cream Sandwiches
Ingredients
For the Double Chocolate Cookies
- 1 stick salted butter, melted
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
For the Salted Caramel Pretzel Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup pretzels, crushed
- 1/3 cup salted caramel
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350
- 2
In a large bowl, whisk together the melted salted butter, dark brown sugar, white sugar, 1 tablespoon vanilla extract, 1 egg, and 1 egg yolk until the mixture is smooth and well combined.
⏱️ 5 min
- 3
Add the all-purpose flour, cornstarch, cocoa powder, and baking soda to the wet ingredients. Fold the ingredients together just until combined, being careful not to overmix.
⏱️ 3 min
- 4
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min
- 5
Scoop 2 tablespoons of dough for each cookie onto the prepared parchment-lined baking sheet, ensuring there is space between each cookie. This recipe will make 12 cookies, so you may need to bake in batches.
⏱️ 5 min
- 6
Bake the cookies for 10 minutes.
⏱️ 10 min•🌡️ 350
- 7
As soon as the cookies are removed from the oven, firmly tap the baking sheet on the counter a few times. This technique helps the cookies flatten, resulting in crisp edges and a chewy center.
⏱️ 1 min
- 8
Let the cookies cool completely on the baking sheet before transferring them. This will take at least 30 minutes.
⏱️ 30 min
- 9
For the ice cream base: In a saucepan, combine the heavy cream, whole milk, 2 teaspoons vanilla extract, and salt. Heat the mixture over medium heat until it is steaming, but ensure it does not boil.
⏱️ 10 min
- 10
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and creamy.
⏱️ 3 min
- 11
Slowly pour about half of the warm cream mixture into the egg yolk mixture while continuously whisking to temper the egg yolks. This prevents the eggs from scrambling.
⏱️ 2 min
- 12
Return the entire tempered mixture to the saucepan with the remaining cream mixture.
⏱️ 1 min
- 13
Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (approximately 5-8 minutes). Do not let it boil.
⏱️ 8 min
- 14
Strain the custard into a clean bowl to remove any cooked egg bits or lumps, ensuring a smooth ice cream base.
⏱️ 2 min
- 15
Chill the custard completely in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for the ice cream's texture.
⏱️ 240 min
- 16
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
⏱️ 25 min
- 17
During the last few minutes of churning, add the crushed pretzels and drizzle in the salted caramel. Continue churning until they are just incorporated.
⏱️ 2 min
- 18
Transfer the churned ice cream to a freezer-safe container and freeze until firm, which will take at least 2 hours.
⏱️ 120 min
- 19
Once the cookies are completely cool and the ice cream is firm, scoop the Salted Caramel Pretzel Ice Cream between two Double Chocolate Cookies to form sandwiches. Serve immediately or wrap individually and freeze for later.
⏱️ 5 min
Kitchen Tools
Salted Caramel Pretzel Ice Cream Sandwiches
For the Double Chocolate Cookies
- 1 stick salted butter, melted
- 3/4 cup dark brown sugar
- 1/4 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 3/4 cup chocolate chips
For the Salted Caramel Pretzel Ice Cream
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 4 egg yolks
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup pretzels, crushed
- 1/3 cup salted caramel
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 10 min•🌡️ 350 - 2
In a large bowl, whisk together the melted salted butter, dark brown sugar, white sugar, 1 tablespoon vanilla extract, 1 egg, and 1 egg yolk until the mixture is smooth and well combined.
⏱️ 5 min - 3
Add the all-purpose flour, cornstarch, cocoa powder, and baking soda to the wet ingredients. Fold the ingredients together just until combined, being careful not to overmix.
⏱️ 3 min - 4
Fold in the chocolate chips until evenly distributed throughout the dough.
⏱️ 2 min - 5
Scoop 2 tablespoons of dough for each cookie onto the prepared parchment-lined baking sheet, ensuring there is space between each cookie. This recipe will make 12 cookies, so you may need to bake in batches.
⏱️ 5 min - 6
Bake the cookies for 10 minutes.
⏱️ 10 min•🌡️ 350 - 7
As soon as the cookies are removed from the oven, firmly tap the baking sheet on the counter a few times. This technique helps the cookies flatten, resulting in crisp edges and a chewy center.
⏱️ 1 min - 8
Let the cookies cool completely on the baking sheet before transferring them. This will take at least 30 minutes.
⏱️ 30 min - 9
For the ice cream base: In a saucepan, combine the heavy cream, whole milk, 2 teaspoons vanilla extract, and salt. Heat the mixture over medium heat until it is steaming, but ensure it does not boil.
⏱️ 10 min - 10
In a separate bowl, whisk together the granulated sugar and egg yolks until the mixture becomes pale and creamy.
⏱️ 3 min - 11
Slowly pour about half of the warm cream mixture into the egg yolk mixture while continuously whisking to temper the egg yolks. This prevents the eggs from scrambling.
⏱️ 2 min - 12
Return the entire tempered mixture to the saucepan with the remaining cream mixture.
⏱️ 1 min - 13
Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of a spoon (approximately 5-8 minutes). Do not let it boil.
⏱️ 8 min - 14
Strain the custard into a clean bowl to remove any cooked egg bits or lumps, ensuring a smooth ice cream base.
⏱️ 2 min - 15
Chill the custard completely in the refrigerator for at least 4 hours, or preferably overnight. This step is crucial for the ice cream's texture.
⏱️ 240 min - 16
Once the custard is thoroughly chilled, churn it in an ice cream maker according to the manufacturer’s instructions.
⏱️ 25 min - 17
During the last few minutes of churning, add the crushed pretzels and drizzle in the salted caramel. Continue churning until they are just incorporated.
⏱️ 2 min - 18
Transfer the churned ice cream to a freezer-safe container and freeze until firm, which will take at least 2 hours.
⏱️ 120 min - 19
Once the cookies are completely cool and the ice cream is firm, scoop the Salted Caramel Pretzel Ice Cream between two Double Chocolate Cookies to form sandwiches. Serve immediately or wrap individually and freeze for later.
⏱️ 5 min