Cookie Butter Pretzel No Churn Ice Cream

Cookie Butter Pretzel No Churn Ice Cream 1 pint heavy cream 1 (14oz) can sweetened condensed milk 1/3 cup cookie butter (or to your desired taste) 1 cup cut up pretzels *you will also need a container to freeze your ice cream in. Start out by mixing your heavy cream with a high speed mixer until stiff peaks form. I mixed mine for about 3 minutes. Fold in sweetened condensed milk. Fold in pretzels, but leave a few out to put on the top. Put 1/3 cup of cookie butter into a bowl and microwave about 15 seconds then stir. The butter should be runny. Put 1/3 of the cream mixture into a container and then put a layer of drizzled melted cookie butter. Add another 1/3 of the mixture on top of that and then drizzle the cookie butter again. Pour the rest of the cream mixture I froze my ice cream for 8 hours and it seemed to be the perfect consistency. Take a knife and swirl the cookie butter throughout the whole container. Top with extra pretzels. My favorite part of the ice cream is when I get a chunk of cookie butter because it is soft and a little chewy on and drizzle the last layer of cookie butter.