Chocolate Peanut Butter & Pretzel Ice Cream
- Media Credit: Herbivore's Kitchen

Chocolate Peanut Butter & Pretzel Ice Cream

Satisfy your sweet tooth with this nice cream! That’s no typo – here’s a classic ice cream flavor made nicer with plant based ingredients instead
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Duration1 hr 15 mins
Prep Time1 hr 15 mins


  • 1 cup cashews
  • 1 3/4 cup oat milk
  • 1/3 cup sugar
  • 1 tsp salt
  • 1/2 banana
  • 1/2 cup chocolate covered pretzels
  • 1/2 cup peanut butter pretzels


  • Soak the cashews in just-boiled water for 30 minutes.
  • While the cashews are soaking, roughly chop the chocolate and peanut butter covered pretzels. Store in the freezer until ready for use.
  • Drain and rinse the cashews. Combine the cashews with the oat milk in a high-speed blender and blend until smooth. Add the sugar, salt and banana and blend again.
  • Pour the mixture into your ice cream maker and churn in accordance with the manufacturer’s instructions. The nice cream should begin to take on a thick, creamy consistency around 30 minutes. When it does, add the pretzels (reserving a small amount of each kind to use as a final topping).
  • When the nice cream is firm, serve it immediately topping with bits of pretzel.
This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here

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