The creamiest most decadent vegan ice cream prepared in under 30 minutes. This salted caramel & pretzel ice cream features a silky smooth salted tahini caramel and a dairy-free ice cream base made out of cashew and coconut cream infused with crushed pretzel bits to add some crunch .The perfect vegan treat to enjoy on a hot summer day. It’s also plant-based and paleo friendly.
I think I am in love. This salted caramel & pretzel ice cream is my new obsession. It’s incredibly delicious and prepared with real clean ingredients. There is nothing I love more than enjoying a delicious but healthy treat made from scratch. Here are some more homemade ice cream treats you don’t want to miss:
Vegan Caramel and Cashew Mini Ice Cream Pops
Paleo Chocolate & Hazelnut Fudgsicles
Vegan Neapolitan Popsicles
Raspberry Gin Popsicles
Paleo Coffee Ice Cream
Dairy-free Ice cream is incredibly delicious but can have a downside when prepared without any gums or additives. It freezes rock solid and takes up to an hour to thaw before being able to serve. Well this delicious salted caramel & pretzel ice cream has none of that and is incredibly creamy no matter how long it’s been in the freezer.
The reason for this is that it is prepared with date syrup and a date syrup based tahini caramel. Date syrup cannot fully freeze and therefore helps the ice cream to stay creamy and smooth at all times.
How to
The tahini caramel itself is probably the easiest vegan caramel you can prepare. Just heat maple syrup, date syrup, tahini, coconut oil and salt over low heat in a small pan and combine. Set aside to cool down before adding it into the cashew ice cream base.
For the ice cream base you will need a high speed blender or a good food processor. Add soaked cashews, Edwards and Sons Native Forest Organic Unsweetened Simple Coconut Cream, maple syrup, salt and 1/4 cup of tahini caramel into your blender. Blend until completely smooth.
Pour ice cream mixture into your Ice cream maker and churn according to the machine’s instructions. This ice cream took about 15 minutes in the kitchen aid ice cream attachment.
Add crushed pretzels and combine with a spatula. Transfer half of the ice cream into a loaf pan. With a spoon, swirl 2 tbsp of tahini caramel into the ice cream. Add the rest of the ice cream on top and then repeat the process with the remaining caramel.
Cover with plastic wrap and freeze for 6-7 hours before serving. ENJOY.
As always, if you happen to make this yummy ice cream, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Salted Caramel & Pretzel Ice Cream
The creamiest most decadent vegan ice cream prepared in under 30 minutes. This salted caramel & pretzel ice cream features a silky smooth salted tahini caramel and a dairy-free ice cream base made out of cashew and coconut cream infused with crushed pretzel bits to add some crunch .The perfect vegan treat to enjoy on a hot summer day. It's also plant-based and paleo friendly.
Ingredients
- 1/2 cup tahini caramel
- 1 1/2 cup raw cashews (soaked for 4 hours or overnight)
- 1 1/2 cans Native Forest Organic Unsweetened Simple Coconut Cream
- 1/4 cup maple syrup/date syrup
- 1/4 tsp salt
- ⅓ cup crushed gluten-free pretzels
Instructions
1. In a high speed blender add soaked cashews, coconut cream, syrup, salt and 1/4 cup of tahini caramel. Blend until completely smooth.
2. Pour ice cream mixture into your Ice cream maker and churn according to the machine's instructions. This ice cream took about 15 minutes in the kitchen aid ice cream attachment. 3. Add crushed pretzels and combine with a spatula.
4. Transfer half of the ice cream into a loaf pan. With a spoon, swirl 2 tbsp of tahini caramel into the ice cream. Add the rest of the ice cream on top and then repeat the process with the remaining caramel.
5. Cover with plastic wrap and freeze for 6-7 hours before serving. ENJOY.
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