This sundae takes everything good about a classic ice cream sundae and adds a little theater to it. The hard chocolate shell sets up in minutes and cracks like glass the second you tap it with a spoon, which makes it just as fun to make as it is to eat. The salted honey chocolate pretzel ice cream underneath brings the perfect balance of sweet and salty, and the cherry on top before the crack gives you that classic sundae moment with a twist. It comes together with pantry staples, no special equipment, and it looks like something out of a restaurant.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @Twigandberrykitchen on Instagram and hashtag it #TwigandBerryKitchen
Ingredients You’ll Need
(Full ingredient list with exact measurements is in the recipe card below.)
For the Ice Cream
- Whole Milk
- Heavy Cream
- Vanilla Bean or Vanilla Extract
- Salt
- Egg Yolks
- Honey, Bonus for raw + Local
- Pretzels of choice
- Chocolate Chips or Chopped Chocolate Bars
For the Chocolate hard shell
- Chocolate Chips or Chopped Chocolate Bars
- Coconut oil, or preferred neutral tasting oil
Why You’ll Love This Recipe
Tips for making this recipe
How to store
The churned ice cream keeps well in an airtight container in the freezer for up to 2 weeks. Press a piece of parchment or plastic wrap directly onto the surface before sealing to help prevent ice crystals. The hard shell mixture can be stored at room temperature in a sealed jar for up to 2 weeks and rewarmed in the microwave in short bursts before using again.
FAQ’s
Can I make this without an ice cream maker? An ice cream maker gives you the best texture here since it churns air into the base as it freezes, but you can pour the finished custard into a shallow dish and stir every 30 to 45 minutes as it freezes to break up ice crystals if you don’t have one.
Can I use a different sweetener instead of honey? Yes, you can swap in the same amount of granulated sugar if you’d rather not use honey, though you’ll lose a bit of that warm honey flavor.
Why did my hard shell not harden? This usually means it wasn’t melted smooth enough or the ice cream wasn’t cold enough when you poured it. Make sure the chocolate and coconut oil are fully combined and your ice cream is fully frozen before pouring.
Can I use milk chocolate instead of semi-sweet for the shell? Yes, milk chocolate works the same way, it will just be sweeter and slightly softer once set.
How far ahead can I make the ice cream base? The custard base can be made up to 2 days ahead and kept covered in the fridge before churning.
Sea Salt Honey Chocolate-Dipped Pretzel Ice Cream
Ingredients
For the Ice Cream
- 1 ½ cups whole milk
- 1 ½ cups heavy cream
- 1 vanilla bean or 1 tsp vanilla extract
- â…› teaspoon salt
- 4 large egg yolks
- â…” cup local honey
- ½ cup crushed pretzels
- ½ cup chopped chocolate
For the Chocolate Hard Shell
- 1 cup semi-sweet chocolate chips
- 3 tablespoons coconut oil measured when solid
Instructions
For the Ice Cream
- Freeze the bowl Put your ice cream maker's bowl in the freezer the night before you plan to churn.
- Warm the milk and cream Pour the milk and heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape the seeds into the pot, and add the pod along with a pinch of salt. Bring to a simmer over medium heat, about 10 minutes.
- Whisk the yolks and honey While the milk warms, beat the egg yolks and honey together in a mixing bowl for a few minutes, until pale, smooth, and slightly airy.
- Temper the eggs Once the milk mixture is simmering, slowly ladle it into the egg and honey mixture while whisking constantly. After a couple of ladles, the eggs will be warmed enough to add the rest of the milk mixture. Mix well.
- Cook the base Pour the tempered mixture back into the saucepan and cook over low heat for about 10 minutes, until it thickens and reaches 170 to 175°F.
- Strain Pour the mixture into a clean bowl, straining if you want to catch any cooked egg bits, and remove the vanilla pod.
- Cool Let the base cool on the counter for 30 to 40 minutes, then cover and refrigerate at least 2 hours, until completely cold.
- Churn Churn according to your machine's instructions. When the mixture is almost fully frozen and has an ice cream texture, add the chopped chocolate and crushed pretzels and let them mix in during the last minute of churning.
- Freeze Transfer to an airtight container and freeze overnight before serving.
For the Chocolate Hard Shell
- Make the hard shell Add the chocolate chips and coconut oil to a microwave safe bowl. Microwave in 20 to 30 second increments, stirring well between each, until completely smooth.
- Let cool for a few minutes, then pour over scoops of the finished ice cream.
- Enjoy!
Notes
- Don’t rush the tempering step, adding the hot milk too quickly can scramble the egg yolks.
- Use an instant read thermometer if you have one, 170 to 175°F is the sweet spot for a base that’s thickened but not curdled.
- Add the pretzels and chocolate right at the end of churning so they stay crunchy instead of getting buried and softening in the base.
- Make sure your ice cream is very cold and firm before pouring the hard shell, it sets faster and cracks cleaner against a cold surface.
