A super-smooth, light and creamy chocolatey ice cream, made extra craveable with the addition of sweet and salty snacks: salted popcorn and chocolate covered pretzels. But the possibilities are endless – you could chop some cookies or even crumble some potato chips instead. Or add some marshmallows and toasted almonds for Rocky Road.
Special equipment: a hand- or stand mixer, and a loaf (9×5) pan.
Prep Time:10 mins.
Total Time:10 minutes
Yield:8-10 servings 1x
For the Base:
1 pint Heavy Cream
1 14-oz. can Sweetened Condensed Milk
1/2 c Cocoa, sifted
1 t Natural Vanilla Extract
1/4 t salt
For the Mix-ins:
1 – 1 1/2 c Salted Popcorn
1 – 1 1/2 c Dark Chocolate Covered Pretzels
Prepare the Ice Cream Base:
In a medium-sized bowl, whip the Heavy Cream to stiff peaks. In a separate medium bowl, mix together the sweetened, condensed milk, cocoa, vanilla and salt until smooth.
Fold the the whipped cream, in 4 separate increments, into the condensed milk mixture until incorporated. Mix should be light and fluffy.
Fold 3/4 of the popcorn and chocolate-covered pretzels into the ice cream mixture. Spoon mixture into loaf pan. It may seem like too much to fit, but it should be fluffy enough that it doesn’t spill over the sides, so go ahead and pile it in the pan. Top with the remaining mix-ins as a garnish.
Freeze at least 4-6 hours prior to serving, depending upon whether you prefer soft-serve or firmer ice cream.