Chocolate-Covered-Pretzel Ice Cream Ball Fondue

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

My mother liked to serve meat fondue, on the theory that if you were required to cook your food and eat it at the table then everybody stayed longer and there was more family conversation. If she had made fondue with chocolate-covered-pretzel ice cream, we would have stayed and chatted until breakfast.


Chocolate-Covered-Pretzel Ice Cream

  • 1 cup milk
  • cups heavy (whipping) cream
  • ¾ cup sugar
  • 5 large egg yolks
  • teaspoon kosher salt
  • 2 ounces bittersweet chocolate, coarsely chopped
  • ¾ cup ½-inch pretzel pieces
  • ¾ cup ( ounces) coarsely chopped pecans or whole natural almonds, toasted


To Make the Ice Cream

In a medium, heavy saucepan, cook the milk, cream, and ½ cup of the sugar over medium heat, stirring occasionally, until almost simmering. In a medium bowl, whisk together the egg yolks, the remaining ¼ cup sugar, and the salt. Slowly pour the cream into the eggs, whisking as you pour. Return the mixture to the pan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the mixture reaches 175°F and lightly coats the spatula. Strain into a clean bowl and cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight.

While the ice cream base is chilling, melt the chocolate in a double boiler over very hot water. Line a baking sheet with parchment paper. Remove the pan from the heat, stir in the pretzel pieces, and spread them in a single layer on the prepared pan. Let the chocolate harden, about 1 hour. Break the chocolate pretzel pieces into ¼-inch pieces. Put them in a medium bowl with the pecans and put the bowl in the freezer. Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions. Put the ice cream in the bowl with the pretzels and nuts and fold together. Freeze the ice cream until scoopable, about 4 hours, depending on your freezer.

Put the graham cracker crumbs in a bowl. Scoop the ice cream into balls with a scoop about inches in diameter. If the ice cream balls get soft, return them to the freezer to harden. Coat the ice cream balls with the crumbs, pressing the crumbs into the ice cream. Place in a single layer on a baking sheet. Refreeze until firm, about 1 hour.

To Serve the Fondue

Put the chocolate-peanut butter and white chocolate sauces in small attractive serving dishes on the table. Place the ice cream balls on a platter. Let guests dip the ice cream balls in the sauces to order.

In Advance

The ice cream balls can be formed a day or two in advance. Freeze in a single layer on a baking sheet. Wrap well in plastic wrap.