Pretzel Nutella Ice Cream Bites Food

PRETZEL NUTELLA ICE CREAM BITES

Steps:

• Place a sheet of wax paper on a small freezer-safe plate or pan. Place about a dozen pretzels on the wax paper. You'll want to work in smallish batches, around 12, because the ice cream melts quickly. Smear some Nutella on a small amount of pretzels. Top with about a teaspoon of ice cream and place another pretzel on top
• Freeze for about an hour, or until they're solid. Again, working in small batches (and quickly) smear a little Nutella on one end and dip in crushed hazelnuts. You may want to return these to the freezer for a while to re-harden them. Or you can eat them right away.
• Please note: If you plan on making these and saving them, transfer them to a freezer bag so they don't end up tasting like the inside of your fridge.

ICE CREAM PRETZEL CAKE

Steps:

• Place crushed pretzels in a small bowl; cut in butter until crumbly.
• Press onto the bottom of a greased 9-in. springform pan.
• Cover and freeze for at least 30 minutes.
• Spread fudge topping over crust; cover and freeze.
• Set aside 16 chocolate-covered pretzels for garnish.
• Place remaining pretzels in a food processor; cover and process until crumbly.
• Transfer to a large bowl; stir in ice cream.
• Spread over fudge topping.
• Drizzle with caramel topping.
• Garnish with reserved pretzels.
• Cover and freeze for at least 8 hours or overnight.

PRETZEL ICE CREAM

Steps:

• 1. Heat the oven to 300°F.
• 2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
• 3. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
• 4. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
• 5. Bloom the gelatin (see note below).
• 6. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
• 7. Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.