72 Pretzel twists (gluten-free or regular) 1 Pint (about 2 cups) ice cream (vegan or regular), sorbet, or frozen yogurt 4 Ounces chocolate chips (regular or dairy-free) Sprinkles
1 Line a baking sheet with parchment paper, waxed paper, or foil. Place half the pretzels on your sheet. Scoop a heaping teaspoon of ice cream onto each pretzel and top with the remaining pretzels, pressing lightly. Freeze until solid. 2 Melt the chocolate chips in the top half of a double boiler, set over barely simmering water. Working with one pretzel sandwich at a time, dip half into the melted chocolate and then immediately dip in the sprinkles. Return to your baking sheet and keep frozen until ready to serve.