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.