Chocolate Peanut Butter & Pretzel Ice Cream
- Media Credit: Herbivore's Kitchen
Your ad here?


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
No ratings yet
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
Your ad here?


Support Plant Based News in our mission to plant 1 million trees by 2030. 🌳

Your donation supports our mission to bring you vital, up-to-the-minute plant-based news and research and contributes to our goal of planting 1 million trees by 2030. Every contribution combats deforestation and promotes a sustainable future. Together, we can make a difference – for our planet, health, and future generations.

© 2021 Plant Based News is a UK-based digital media outlet publishing content about veganism and plant-based living, including news and current events, health, personal transformation stories, features, and recipes. | Plant Based News Ltd, PO Box 71173, London, SE20 9DQ, United Kingdom.