Chocolate Pretzel Peanut Butter Ice Cream (Vegan)
 
Hands-on time
Cook time
Total time
 
Author:
Yields: about 6 servings
Ingredients
  • 3/4 cup cup chocolate chips (vegan if desired)
  • 1 1/2 cups peanut butter, divided (I used Jif Natural)
  • 2 cups pretzels
  • 1 14-oz cans full-fat coconut milk
  • 1 14-oz can lite coconut milk
  • 1/4 cup maple syrup
  • 1/4 tsp kosher salt
  • 1/4 tsp vanilla extract
  • sprinkle of cinnamon
Instructions
  1. Cover a baking sheet with tin foil. Melt chocolate chips in the microwave in 30-second increments, stirring in between. Stir in 1/4 cup peanut butter. Use a fork to dip each pretzel in chocolate-peanut butter mixture. If you're feeling patient, let excess chocolate drip off before placing on the baking sheet. When finished, place the baking sheet in the freezer for the chocolate to harden. (Alternatively, you can buy chocolate-covered pretzels like Flipz, but they most likely won't be vegan.)
  2. In a large bowl, whisk together the coconut milk, remaining 1 1/4 cup peanut butter, maple syrup, salt, vanilla, and cinnamon. Taste and add more salt if necessary.
  3. Churn in your ice cream maker according to manufacturer instructions. (Mine took about 25 minutes.) While the ice cream churns, place a loaf pan (or whatever dish you'll store the ice cream in) in the freezer.
  4. Once the chocolate-covered pretzels are hardened, chop them and return to the freezer.
  5. When ice cream is finished (it should stick to a spoon swiped through it - convenient!), fold in the chocolate covered pretzels. Enjoy as soft serve or spread in the dish you've been keeping in the freezer and freeze until hardened, about 3-4 hours. Once frozen, the ice cream will be very hard. I recommend letting it sit at room temperature for at least 5 minutes before scooping. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/06/chocolate-pretzel-peanut-butter-ice-cream-vegan/