Chocolate Pretzel Ice Cream with Salted Caramel Swirl

Directions

Whisk together 2 cups coconut milk, the sugar, cocoa powder, and salt in a medium saucepan over medium heat until it's steaming but not boiling.

In another bowl, whisk together a 1/2 cup coconut milk and cornstarch. Pour into the chocolate mixture, and bring to a boil. Boil, whisking constantly, for 3-5 minutes. It should be the consistency of pudding.

Place the chocolate chips in a bowl. In a separate, small sauce pan, heat the remaining coconut milk to a low boil. Pour over the chocolate chips and let sit for 2 minutes. Whisk until smooth.

Pour the melted chocolate chips and coconut milk into the ice cream base. Refrigerate until chilled, at least 2 hours.

While the ice cream base chills, get the caramel together.

Place the sugar in a small saucepan over medium-low heat. Stir with a wooden spoon until it melts down. It will start off by clumping, but eventually will liquify.

Add the butter and stir until melted. Pour in the coconut milk, bring to a boil, and whisk constantly for 2-3 minutes. Place in the refrigerator until ready to use.

Whisk the tablespoon of whiskey into the chilled ice cream base. Churn the ice cream according to your ice cream maker's instructions. When it's done it should be the consistency of soft serve.

Once the ice cream is ready, spread 1/2 of the ice cream into your container. Top with 3 tablespoons caramel, and run a knife through it to swirl. Sprinkle on half of the pretzels. Top with the remaining ice cream, 3 more tablespoons of caramel, swirl, and then end with the remaining pretzels. Reserve remaining caramel for serving.

If you like the softer texture, serve right away. Otherwise, cover the top of the ice cream with parchment (to avoid ice crystals), and freeze for 4 hours. Let sit for 5-10 minutes before serving, to make it more scoopable.