Salted Peanut Pretzel Vegan Ice Cream - Bravabod
Recipes

Salted Peanut Pretzel Vegan Ice Cream

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 60" plus chilling

Salted peanut ice cream with crunchy pretzel pieces and chewy peanut cookies. Naturally non-dairy, vegan, and no coconut milk needed. This ice cream is best enjoyed within a week of preparing, and should be softened for several minutes on the counter before eating. Enjoy.

How To MakeDiet Type: Plant-based

liked this

Freeze For 1 month

Best by 1 month


Shopping List
    Ice Cream
  • 1 66666667/100000000 cups non-dairy milk (such as almond milk)
  • 3/4 cup smooth peanut butter
  • 1/4 cup maple syrup or agave syrup
  • 1/4 cup cane sugar
  • 1/4 cup pretzels, chopped into bite-sized pieces (can use gluten-free)
  • 2 tablespoons coconut oil
  • 1 tablespoon arrowroot (makes it a little creamier)
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt Peanut Cookies (Optional)
  • 2 tablespoons smooth peanut butter
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 1 1/4 tablespoons maple syrup
  • 1/8 teaspoons vanilla extract

Instructions
  1. Step 1: If making the peanut cookies, combine all cookie ingredients in a small bowl. Roll the thick dough with your hands into small cookies. Place the cookies on a lined baking sheet and bake at 350°F for 10 to 12 minutes. Transfer the cookies to a cooling rack.
  2. Step 2: Add all of the ice cream ingredients, except the pretzels and optional cookies, to a high-powered blender or food processor. Blend everything very well, until completely smooth. Scrape down the sides as needed.
  3. Step 3: Chill the batter for 2 hours to overnight. Chilling will give a better final texture.
  4. Step 4: Pour the chilled mixture into an ice cream maker and use according to directions. For my ice cream maker, I blended it for 45 minutes total. Note: If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover and freeze. Stir it every few hours to incorporate more air. Once it is semi-solid, stir in the chopped pretzels and crumbled cookie pieces.
  5. Step 5: While the ice-maker blends, chop the optional cookies into bite-sized pieces. Five minutes before the ice cream is done, add in the pretzels and cookie pieces. Transfer the finished ice-cream to an airtight freezer-safe container and freeze until fully firmed.
  6. Serve: Grab a spoon and enjoy! This ice cream will harden considerably, so let it sit on the counter for 10 minutes to soften enough to scoop.
Nutrition

Salted cashew ice cream with crunchy grain-free pretzel pieces and chewy cashew cookies. Naturally non-dairy, vegan, and no coconut milk needed. This ice cream is best enjoyed within a week of preparing, and should be softened for several minutes on the counter before eating. Enjoy.

How To MakeDiet Type: Paleo

liked this

Freeze For 1 month

Best by 1 month


Shopping List
    Ice Cream
  • 1 66666667/100000000 cups non-dairy milk (such as almond milk)
  • 3/4 cup smooth cashew butter
  • 1/2 cup maple syrup or agave syrup
  • 1/4 cup paleo pretzels, chopped into bite-sized pieces
  • 2 tablespoons coconut oil
  • 1 tablespoon arrowroot (makes it a little creamier)
  • 2 teaspoons vanilla
  • 1/4 teaspoon salt Cashew Cookies (Optional)
  • 2 tablespoons smooth cashew butter
  • 2 tablespoons almond flour
  • 1 1/4 tablespoons maple syrup
  • 1/8 teaspoons vanilla extract

Instructions
  1. Step 1: If making the cashew cookies, combine all cookie ingredients in a small bowl. Roll the thick dough with your hands into small cookies. Place the cookies on a lined baking sheet and bake at 350°F for 10 to 12 minutes. Transfer the cookies to a cooling rack.
  2. Step 2: Add all of the ice cream ingredients, except the pretzels and optional cookies, to a high-powered blender or food processor. Blend everything very well, until completely smooth. Scrape down the sides as needed.
  3. Step 3: Chill the batter for 2 hours to overnight. Chilling will give a better final texture.
  4. Step 4: Pour the chilled mixture into an ice cream maker and use according to directions. For my ice cream maker, I blended it for 45 minutes total. Note: If you don't have an ice cream maker, pour the mixture into a freezer-safe container, cover and freeze. Stir it every few hours to incorporate more air. Once it is semi-solid, stir in the chopped pretzels and crumbled cookie pieces.
  5. Step 5: While the ice-maker blends, chop the optional cookies into bite-sized pieces. Five minutes before the ice cream is done, add in the pretzels and cookie pieces. Transfer the finished ice-cream to an airtight freezer-safe container and freeze until fully firmed.
  6. Serve: Grab a spoon and enjoy! This ice cream will harden considerably, so let it sit on the counter for 10 minutes to soften enough to scoop.
Nutrition

Dig it? Leave a review

Your feedback helps us offer better suggestions for you.

No comments yet
Your photo has been archived.

What you should eat next

Salted Peanut Pretzel Vegan Ice Cream

PT1H 1 66666667/100000000 cups non-dairy milk (such as almond milk) 3/4 cup smooth peanut butter 1/4 cup maple syrup or agave syrup 1/4 cup cane sugar 1/4 cup pretzels, chopped into bite-sized pieces (can use gluten-free) 2 tablespoons coconut oil 1 tablespoon arrowroot (makes it a little creamier) 2 teaspoons vanilla 1/4 teaspoon salt 2 tablespoons smooth peanut butter 2 tablespoons all-purpose flour (or gluten-free blend) 1 1/4 tablespoons maple syrup 1/8 teaspoons vanilla extract Gluten Free Paleo Vegan 8 Servings Ingredients:

8 Servings

No Ratings

Welcome to Bravabod, where your bod matters.

Cook delicious meals, get personalized recommendations and unlock your best bod

Sign Up Free

Takes 1 min