Frugal Foodie Mama: Biscoff Pretzel Crunch Ice Cream

Wednesday, September 18, 2013

Biscoff Pretzel Crunch Ice Cream

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I have been holding out on you guys for a couple of months now.  
My sincere apologies.
Because it really isn't fair that I should have kept this recipe to myself for so many weeks.
You all deserve this ice cream recipe.
Maybe even need it. ;)

This recipe is actually the one and only time I "worked" while I was away on vacation at the beach.  I decided to make a homemade ice cream one day for the family, and it turned out so wonderful and delicious that I knew it would most definitely be making it to one of my blog posts.
By the way, how awesome is the lighting in these photographs??  Seriously.  Our beach house had THE BEST natural light streaming in through the floor to ceiling windows in the dining area.
I miss that lighting.  

But anyways, one of my new favorites afternoon snacks is mini pretzels dipped in Biscoff.  I plop a little dollop of that good stuff in a bowl and surround it with a couple of handfuls of pretzels, and dip and munch away.  
I thought it would be fun to turn one of my favorite snacks into a homemade ice cream, so this Biscoff Pretzel Crunch Ice Cream was created as a result.

Biscoff Pretzel Crunch Ice Cream

by Frugal Foodie Mama
Prep Time: 15 minutes
Cook Time: 6 hours to overnight freeze
Ingredients (8 servings)
  • 1 cup of canned coconut milk
  • 1/2 container (4 oz) of frozen whipped topping, thawed
  • 1/3 can sweetened condensed milk
  • 1/2 cup of Biscoff (or cookie butter) spread
  • 1/2 tsp vanilla
  • 1/2 cup of pretzel pieces
In a medium bowl, beat together the coconut milk, whipped topping, sweetened condensed milk, Biscoff, and vanilla. Beat 3-4 minutes until very creamy.

Pour into a freezer safe container and freeze for 2 hours.

Take the ice cream out and stir/churn it with a rubber spatula, scraping the frozen ice cream from the bottom and sides of the container.
Mix in the pretzel pieces.

Cover and continue to freeze for at least 4 more hours, preferably overnight.

Since homemade ice cream freezes harder than store bought, be sure to allow it to sit at room temperature for about 15 minutes before scooping it out.
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This ice cream was a huge hit with my family! In fact, if I remember correctly my mom called it "heaven on a spoon".  
Yes, I am sadly an enabler.  
I got my mom addicted to cookie butter, and I continue to feed both mine and her addictions. ;)

If you could turn one of your favorite snacks into an ice cream, what would you call it?

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