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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

Ingredients

  • 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

Instructions

  • 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.

Notes

This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here

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Kate Friedman (Herbivore's Kitchen)

Herbivore's Kitchen is a vegan-friendly food blog, featuring a wide variety of plant-based recipes – everything from veganized old-favorite comfort foods to quick and healthy family dinners. Owner and Author of the blog Kate Friedman lives in the Colorado mountains and enjoys making vegan meals for her family, studying up on food science, and spending time in the outdoors.