Pretzel and Fudge Easy Ice Cream

You’re going to think all we’re doing over here this summer is making and eating ice cream! Ok. Ok. You may be right! But you don’t want to snooze on this recipe!

Ingredients:

• 1 can cold sweetened evaporated milk
• 2 cups cold heavy cream (we like Guernsey Farms Dairy)
• 1 teaspoon vanilla extract
• 1/2 slab Alpine Chocolat Haus Gaylord caramel sea salt fudge pulled or cut into small pieces
• 3/4 cup Back 40 BBQ smoked maple bourbon pretzels, crushed

Directions:

• Beat the evaporated milk until it doubles in volume.
• Add the cold heavy cream and whip until it resembles whipped cream.
• Add vanilla and blend to incorporate.
• Fold in the fudge and pretzel pieces.
• Spoon into freezer safe containers.
• Freeze for 8-12 hours.
• Serve. Just as it is. You’re welcome! 🥨 🥃 🍁 🍫