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A bowl of creamy peanut butter ice cream with chocolate-covered pretzels and thick caramel swirls. The ice cream is rich and smooth, with crunchy pretzel pieces coated in chocolate and ribbons of gooey caramel running through each scoop. The combination of sweet, salty, and nutty flavors creates an indulgent homemade treat.

SWIRLED AND LAYERED ICE CREAMS

Peanut Butter Ice Cream
with Chocolate-Covered Pretzels
& Caramel Swirls

Inspired by our favourite Ben & Jerry’s ice cream.

Salty, sweet, creamy, crunchy—this peanut butter ice cream has it all! Smooth peanut butter ice cream is loaded with crispy milk chocolate-covered pretzels, rich caramel swirls, and little bites of chocolate crunch made from leftover coating (because waste not, want not, right?). And don’t worry—I’ll show you exactly how to layer it so those caramel swirls stay perfectly defined. Every bite is a mix of creamy, crunchy, sweet, and salty bliss. You’re going to love this one!

Watch us making it
Image to Youtube link with video recipe.
The recipe

Peanut Butter Ice Cream
with Chocolate-Covered Pretzels
& Caramel Swirls

Print recipe
  • Special equipment: ice cream maker
  • yields: 1.4 litre/quart ice cream
  • ice cream maker capacity: for 1.5 ltr/qrt and up
  • Special equipment: ice cream maker
  • yields: 1.4 litre/quart ice cream
  • makes: 1.2 ltr/qrt ice cream mixture (before churning), perfect for ice cream makers of 1.5 ltr/qrt capacity and bigger
Ingredients:

For the Peanut Butter Ice Cream:

For the Caramel Swirls:

For the Chocolate Covered Pretzels:

  • 1 cup = 237 ml , 1 tablespoon = 15 ml
Notes:

When making ice cream, prefer to weigh all the ingredients, even the liquid ones. We also recommend – whenever possible – to weigh the liquid ingredients directly into the bowl/pan as you proceed with the recipe instead of transferring them from one bowl to another because this transfer causes a small -but unwanted- loss of quantity.

If you do not have a kitchen scale, follow these guidelines:

• 1 cup (US) = 237 ml | 1 tablespoon = 15 ml

• sugar: measuring sugar in tablespoons is more accurate than measuring it in cups. Use a 15 ml measuring tablespoon (not a regular one); this is 13 gr of sugar. To measure correctly, each time you scoop the sugar, level it with the flat side of a knife.

• milk and cream: thoroughly scrape with a rubber spatula any residues left on the sides and bottom of the cup every time you measure something and empty it.

Note that the quantities in each measuring system (grams, ounces, and cups) in our recipes may not always be accurate conversions, while any deviations you may notice do not affect the outcome.

A flexible rubber spatula is good for:
-wiping the bottom of the saucepan when you cook dairy on the stovetop.
-scraping residues from bowls, saucepans etc.

If you do not have one, we strongly encourage you to buy one, preferably a flexible one. 

Instructions

For the ice cream mixture:

  • Make the ice cream mixture: In a medium saucepan, combine whole milk (615 g / 21.7 oz) and sugar (210 g / 7.4 oz) and heat over medium-high, stirring often with a rubber spatula, until the sugar dissolves and the milk is hot and steamy (about 70°C / 158°F), but not boiling. Meanwhile, place the peanut butter (125 g / 4.4 oz) in a large bowl with a whisk, and set up the blender along with the xanthan gum for quick use. Gradually pour the hot milk over the peanut butter, whisking continuously to smooth it out, and scrape the sides and bottom of the bowl to incorporate any residue. Transfer the mixture to a blender, and with it running, sprinkle in the xanthan gum (½ teaspoon), ensuring even dispersion—set a timer and blend for 2 minutes. Add the cold heavy cream (260 g / 9.2 oz) and blend again, pausing once to scrape down the sides and bottom of the blender for an even consistency. Finally, strain the mixture through a fine-mesh sieve back into the bowl (you can reuse the same bowl without rinsing), then give it a final, thorough stir, ensuring all ingredients are well incorporated. Cover and put in the fridge overnight; or until completely cold. It keeps well in the fridge for up to 3 days.

For the caramel swirls:

  • The soft caramel reaches a spreadable consistency, ideal for swirling, when at room temperature. Prepare it in advance as per the instructions provided in the link in the ingredients to allow it to cool and set. It can be made up to three days before churning the ice cream and stored at room temperature.

For the chocolate covered pretzels and chocolate crisps:

  • Prepare them in advance -using the linked recipe in the ingredients- to give them time to set. You can make them just before churning or a few days ahead. Store in an airtight container in the fridge.

To finish:

  • Churn the ice cream: Set up your ice cream maker according to the manufacturer’s instructions. Since the mixture is quite thick, give it a quick blitz with an immersion blender to loosen it—this step is essential for smooth churning and a fluffier texture. With the machine running, pour the chilled mixture into the ice cream maker through the canister and churn until it becomes creamy and wavy. While churning, add the chocolate crisps in two batches, ensuring each batch is fully incorporated before adding the next, then gradually add the chocolate-covered pretzels. If the machine stops, mix them in by hand. Once churning is complete, remove the paddle and transfer the removable freezer bowl with the ice cream to the freezer for 1–2 hours to firm up slightly. If you haven’t already, place a large, freezer-safe bowl in the freezer for swirling the ice cream. Chilling the bowl helps prevent melting and makes incorporating the caramel much easier.
  • To swirl: Watch video. Place small, thick dollops of soft caramel at the bottom of a freezer-cold bowl. Add scoops of peanut butter ice cream, leaving about 2 cm (1 in) of space between them. Press down on the scoops with the side of a spoon to create cavities, then add more thick dollops of caramel, gently pressing it into the cavities. Repeat the layering process, alternating ice cream and caramel, finishing with caramel on top. Use a wooden spoon to gently fold the mixture by bringing the outer parts toward the centre in a vertical motion, rotating the bowl with each movement until you complete one full turn. Avoid overmixing—thick caramel swirls are key. Cover and freeze for 1–2 hours to set. Serve immediately or transfer to an airtight container for storage, keeping it well-covered to prevent freezer odours. It stays fresh for up to one month.
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