Instructions

1. First, prepare the pretzel crumb: Grind your pretzels into a flour. Try to avoid too many large chunks, but a few larger pieces is okay.
2. Place the sugar and butter in the bowl of a stand mixer with the paddle attachment and mix on medium speed until the mixture is smooth, about 2 minutes.
3. Stop the mixer, scrape down the bowl and add all the pretzel flour at once. Turn the mixer to low speed and mix until all the flour is just combined. The dough will be crumbly at this point. Increase the mixer speed to medium and mix until the dough has completely come together. Add in the chocolate chips or chunks and mix until combined.
4. Line a baking sheet with parchment and spread the pretzel crumb out on it, allowing some chunks to form.
5. Chill in the refrigerator for at least 20 minutes. While the cookies are in the refrigerator preheat the oven to 300 degrees F.
6. Bake the cookies for 25-30 minutes, until lightly golden brown. Once out of the oven, allow the crumb to cool to room temperature before using in the ice cream
7. Prepare the ice cream:
8. Whip together the heavy cream and hot chocolate mix until soft peaks form (about 3 minutes). Fold in the can of sweetened condensed milk, folding until thoroughly mixed together. Fold in the pretzel crumb until well incorporated. Pour it all into a plastic container or tupperware, and put parchment paper on top of the ice cream, then cover with the lid. Freeze for 3-4 hours or until frozen solid. Enjoy!