Chocolate Pretzel McFlurry – Easy McDonald’s Copycat

This homemade McDonald’s Chocolate Pretzel McFlurry is cold, creamy, and salty-sweet in all the right ways. It’s easy to throw together, budget-friendly, and doesn’t need anything fancy — just a blender, a few minutes, and maybe a little emotional damage. Late-night craving? Sorted.

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Quick Summary

• Prep time: 10 mins
• Cook time: None
• Flavor: Creamy, sweet, salty, crunchy
• Great for: Solo snack attacks, sleepover treats, “not texting him back” energy

Why I Like This Recipe

Honestly? I wasn’t even planning to make dessert. Just saw a bag of chocolate-covered pretzels on the counter and it kinda spiraled from there. Threw some stuff in a blender and ended up with something really good — like, weirdly comforting and kinda addictive. I’ve made it twice this week. No regrets.

Ingredients

• 2 heaping cups vanilla ice cream (softened a bit)
• 2 tbsp whole milk
• 10 chocolate-covered pretzels
• 3 tbsp thick caramel sauce

How To Make Chocolate Pretzel McFlurry

1. Soften the ice cream: Let it sit out for about 5 mins. Should be soft but not melted — like, scoopable without a fight.
2. Blend the base: Toss the ice cream and milk into a blender. Blend ‘til smooth and creamy. Not too thin — you want that thick McFlurry texture.
3. Crush the pretzels: Just smash them up a little. Not into dust — you still want some crunch. Set aside a few if you like extra on top.
4. Add caramel + pretzels: Drop the crushed pretzels into the blender with 2 tbsp caramel. Pulse a few times — like, short bursts. We’re not making soup.
5. Serve it cold: Pour it into a chilled glass or bowl. Drizzle the last spoon of caramel over the top, add extra pretzels if you saved some. Done.

Tips for Success

• Soft ice cream blends better — don’t skip the wait.
• Use good caramel, not the runny squeeze-bottle kind.
• Pulse the pretzels, don’t fully blend — texture is key.
• Chill your glass if you have time — makes a difference.
• Eat right away. It melts fast and tastes best fresh.

Storage and Reheating

• Fridge: Nope. It turns into sweet soup. Not worth it.
• Freezer: Can freeze for up to a day in a sealed container, but texture gets weird.
• Reheat: Don’t. Like, why would you heat ice cream?

Frequently Asked Questions

• Can I use non-dairy milk or ice cream?
  Yeah, go for it. Almond or oat milk works. Just keep the texture in mind — it might be thinner.
• What kind of pretzels should I use?
  Chocolate-covered ones for sure. The regular salted kind just don’t slap the same.
• Can I use store-bought caramel?
  Yes, but the thick kind. The watery stuff disappears into the mix.
• Do I need a blender?
  Kinda. A food processor could work, but a blender gets that McFlurry texture better.
• How do I make it thicker?
  Use less milk or freeze the blended base for 10 mins before adding pretzels.

Common Mistakes and How to Dodge Them

• Using super hard ice cream: If it’s too frozen, it just bounces around in the blender. Let it sit out a few.
• Blending the pretzels too much: Don’t overdo it — they’ll vanish. You want chunks, not crumbs.
• Watery caramel sauce: It’ll just blend in and disappear. Go for that thick, slow-pour kind that clings to a spoon.
• Adding pretzels too early: If they sit too long in the blender, they go soggy. Pulse last, then serve quick.
• Thinking you’ll save some for later: You won’t. It melts fast and doesn’t store great. Just eat it all. Call it healing.

Nutrition Facts (Per Serving)

• Calories: 834 kcal
• Total Fat: 41g
• Saturated Fat: 24g
• Cholesterol: 130mg
• Sodium: 320mg
• Potassium: 410mg
• Total Carbohydrate: 98g
• Dietary Fiber: 1g
• Sugars: 72g
• Protein: 9g

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• Caramel Macchiato – Easy McDonald’s Copycat