Pocky Ice Cream
Is there a more beloved Japanese snack than Pocky? Thin, crispy biscuit pretz (check out Pretz, here) dipped in just the right amount of chocolate. You can find them in Japanese markets or online.
Somehow I decided they’d be a perfect fit for an ice cream flavor. (Especially since I always have so much in the pantry.) The best thing is, the pretzels stay crispy and the flavor is totally Pocky-like! Think of it as a Japanese version of chocolate chip…but better.
Pocky Ice Cream
Ingredients:
2 cups heavy whipping cream
2 cups whole milk
3/4 cup white sugar
1 teaspoon vanilla
1 box (2.4 oz) Pocky
Instructions:
Prep an ice cream maker freezer bowl ahead of time.
Chop the Pocky sticks into small pieces and set aside.
In a bowl, stir together the heavy cream and milk.
Whisk in the sugar until dissolved then add the vanilla and salt.
Cover and refrigerate for 15-20 minutes.
Pour the cold mixture into the prepped freezer bowl and freeze in an ice cream maker according to manufacturer’s directions.
In the last 5 minutes add in the chopped up Pocky.
When done, transfer to an airtight container and freeze until ready to serve.
[Living in Indiana] I can get Pocky at all of the Asian stores [not just Japanese], and even at Meijer & WalMart. I like the chocolate and strawberry, but I’ve been loving the almond too — yum!
I wouldn’t really say they were pretzels though, more of a really crisp tea biscuit [cookie]. Ooh, now I totally want to use some Pocky as stirrers in my tea…
This is fucking genius.