Pretzel caramel cones

Pretzel caramel cones

The Sugar Hit!
Chris Middleton

If the idea of this recipe makes you raise an eyebrow or wrinkle your nose, or you just don’t like pretzels, you should still make it. This is, without a doubt, my favourite flavour of ice cream. It is indescribably, transcendently good. And, when it’s rippled with salty caramel, packed into a cone, dipped in chocolate and sprinkled with crushed pretzels? it’s unbeatable! If this food writer thing doesn’t work out, I’m just going to go into business selling pretzel cones. I’ll be a millionaire.


Quantity Ingredient

Pretzel ice cream

Quantity Ingredient
300g pretzels, plus extra for sprinkling
500ml full-cream milk
20g cornflour, (cornstarch)
1 1/2 tablespoons cream cheese, at room temperature
310ml thickened cream, (35% fat)
145g caster sugar
2 tablespoons liquid glucose or corn syrup
1/2 batch Salted caramel

To serve

Quantity Ingredient
8 waffle cones
chocolate sauce, (see note)


  1. Preheat the oven to 170°C and line a baking tray with baking paper.
  2. Crush the pretzels lightly in your hands roughly into quarters and spread them out on the lined baking tray. Bake for 10–15 minutes or until your kitchen smells like pretzels, and the pretzels themselves are darkened.
  3. Put the pretzels in a mixing bowl and pour over the milk. Leave to steep, stirring occasionally, for about 10 minutes. The milk will take on a light beige colour.
  4. Remove about 2 tablespoons of the steeped milk, and put it in a small bowl with the cornstarch. Stir together well. Strain the remaining milk into a saucepan, and discard the soaked pretzels. You should have about 375 ml pretzel-flavoured milk.
  5. Clean out the bowl and put the cream cheese in it, whisking until smooth.
  6. Add the cream, sugar and glucose to the pretzel milk in the saucepan, and bring to the boil over high heat. Boil for 4 minutes, then remove from the heat and whisk in the cornflour mixture. Return to the heat and cook, stirring, for about 1 minute or until thickened.
  7. Pour the hot cream mixture, bit by bit, into the cream cheese, whisking continuously to make sure there are no lumps.
  8. Chill the ice cream mixture completely in the refrigerator (I usually leave it overnight).
  9. Churn in your ice cream maker, according to the manufacturer’s instructions. Pack into a freezer-safe container, rippling through the salted caramel as you go, then cover with baking paper and freeze. Follow the instructions on page 86 to dip and finish the cones, sprinkling over or pressing in the extra pretzels as you go.


  • To make the chocolate sauce, melt 200 g dark chocolate (70% cocoa solids) and 60 ml coconut oil together in a small bowl in the microwave. I do this on High (100%) for 20 seconds at a time, stirring after each burst, but you could also do it in a bowl over a saucepan of simmering water, making sure the base of the bowl isn't touching the water.
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