Maybe I’ve been wrong this whole time. Maybe I’ve been barking up the wrong tree with this food writing thing. Maybe I’m wasting my time taking food photos. Maybe my life’s purpose, my main mission, my raison d’être, is just to shove random things in a blender with ice cream.
I mean, it worked with pie. And now, I’ve discovered that it works with chocolate-covered pretzels, too. What’s next? Crème brulee? Steamed beets? Sardines? WHO KNOWS? I’ve not yet begun to truly milkshake.
Yes, folks, I turned chocolate-covered pretzels into a milkshake flavor, and I’m not sorry.
It all started when I was reading this post from my friend Lynn at The Actor’s Diet. She mentioned stopping by a Dairy Queen and getting a “Choco Covered Pretzel” flavored Blizzard. It sounded amazing, but she said it actually wasn’t very exciting, and people would be better off just making their own at home instead.
“Maybe I will,” I whispered with determination under my breath. “Maybe I will.”
A chocolate-covered pretzel milkshake really is just what it sounds like. It starts with a handful of chocolate-dipped pretzels (homemade or store-bought) in the blender, chopped into small pieces. After adding some milk and ice cream, it’s all blended together to form an ultra-thick shake with small chunks of chocolate and salty bits of pretzels. The texture is similar to that of a cookies & cream milkshake, but the more savory flavor of the pretzels and the hit of salt make it a nice change from more traditional milkshake flavors. Here’s a close-up so you can get an idea of the texture of the finished product:
Since I’m all about gilding the lily (or dipping the pretzel, if you will) I added a few finishing touches, like streaks of fudge sauce and caramel in the milkshake cup, and a topping of whipped cream and chopped chocolate-dipped pretzels. They were nice additions, but honestly the plain milkshake is pretty bangin’ on its own.
It’s been ridiculously hot in LA this week, and these milkshakes were the perfect way to cool down during the heat wave. (Actually air conditioning would have been the perfect way, but ours isn’t working for a few more weeks. Not that it bothers me, no sir. I’m an oasis of serenity in this boiling cesspool of an overheated apartment.) We really loved them, and I think they’ll be out go-to treat this summer, and our new quick dessert when we have company over and don’t want to heat up the house. Try it, love it, and then tell me what other random things I should turn into milkshakes!
Recipe Notes: I’ve included optional instructions for making your own chocolate-dipped pretzels. Since they’ll be blended into the milkshake, there’s no need to temper the chocolate—regular melted chocolate will work just fine. But if you want to double or triple the batch and have extras for munching on, you might consider tempering the chocolate following these instructions. Tempering the chocolate will give the pretzels a nice shine and will make the chocolate more stable at room temperature.
Chocolate-Covered Pretzel Milkshakes
For the Chocolate-Covered Pretzels:
- 4 ounces semi-sweet chocolate
- 10 large salted pretzels
For the Milkshake:
- 1 cup chocolate-covered pretzels, about 10 large pretzels, store-bought or homemade
- 1 quart vanilla ice cream, 4 cups, slightly softened
- 1/2 cup milk
- Optional garnishes, like whipped cream, fudge sauce, or caramel sauce
Make the Chocolate-Covered Pretzels:
- Chop the semi-sweet chocolate into small pieces. Melt the chocolate in the microwave in 30-second increments, stirring after every 30 seconds to prevent overheating. Stir until the chocolate is melted and smooth.
- Cover a baking sheet with parchment or waxed paper. Use a fork to drop a pretzel in the chocolate, and push it down until it’s submerged. Take it out of the chocolate, let the excess drip back into the bowl, and then place the pretzel on the baking sheet. Once all of the pretzels are dipped, refrigerate the tray to set the chocolate, for about 15 minutes.
Make the Milkshake:
- Place the chocolate-covered pretzels in a blender. Blend them on medium speed until they’re broken up and in small chunks. No need to blend them to fine crumbs for now.
- Add the vanilla ice cream and the milk, and blend everything together. Stop the blender a few times and scrape down the sides with a spatula, to encourage even blending. Stop blending when the ice cream is no longer in chunks, and your milkshake is nice and thick. Pour into two large glasses and garnish with toppings of your choice, like whipped cream, fudge sauce, caramel sauce, or chopped pretzels.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
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