Indulge guilt-free with this creamy Salted Caramel & Pretzel Ice Cream, a decadent plant-based treat that’s surprisingly nutritious.
Made with protein-rich cashews and fiber-packed coconut cream, it’s naturally sweetened and low in saturated fat.
Quick to prepare, vegan-friendly, and perfect for everyday indulgence, this ice cream delivers a satisfying crunch from pretzels and a luscious swirl of homemade tahini caramel.
Salted Caramel & Pretzel Ice Cream
Equipment
- High-speed blender (1)
- Ice cream maker (1, or ice cream attachment for stand mixer)
- Loaf pan (1)
- Spatula (1)
- Measuring cups and spoons
Ingredients
- ½ cup tahini caramel
- 1 ½ cups raw cashews soaked 4 hours or overnight
- 1 ½ cans 13.5 oz each unsweetened coconut cream
- ¼ cup maple syrup or date syrup
- ¼ tsp salt
- ⅓ cup crushed gluten-free pretzels
Instructions
- Prepare the Cashews: Start by draining your soaked cashews. Make sure they’ve been soaked for at least 4 hours or overnight to achieve a soft, creamy texture that blends smoothly into the ice cream base. Properly soaked cashews are key to getting that rich, velvety consistency without any graininess.
- Blend the Base: In a high-speed blender, combine the drained cashews, unsweetened coconut cream, maple or date syrup, and salt. Add 1/4 cup of tahini caramel for the first layer of flavor. Blend on high until the mixture is completely smooth and silky, stopping to scrape down the sides as needed. You’re aiming for a thick, creamy base that’s free of lumps—this will be the foundation of your ice cream.
- Churn the Ice Cream: Pour your smooth cashew-coconut mixture into your ice cream maker. Turn it on and churn according to the manufacturer’s instructions. For example, if you’re using a KitchenAid ice cream attachment, this usually takes about 15–20 minutes. The mixture should thicken and take on a soft-serve consistency.
- Fold in the Pretzels: Once the ice cream has reached a creamy consistency, gently fold in the crushed gluten-free pretzels using a spatula. Stir slowly and evenly to distribute the crunchy pretzel bits without breaking them down too much, so you retain a satisfying texture in every bite.
- Layer and Swirl Caramel: Take a loaf pan or any freezer-safe container and transfer half of the churned ice cream into it. Drizzle 2 tablespoons of tahini caramel over this first layer. Using a spoon, swirl the caramel gently to create a marbled effect without completely mixing it in. Next, pour the remaining ice cream on top and repeat with the rest of the tahini caramel, swirling to create visually appealing caramel ribbons throughout.
- Freeze Until Firm: Cover the ice cream with plastic wrap or a lid to prevent ice crystals from forming. Place the pan in the freezer and let it firm up for 6–7 hours, or overnight if preferred. This ensures the ice cream sets properly while retaining its creamy texture.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and let it sit for 5–10 minutes to soften slightly for easier scooping. Use an ice cream scoop or spoon to serve generous portions, ensuring each scoop contains swirls of tahini caramel and crunchy pretzel pieces.Enjoy your decadent, plant-based, and perfectly balanced dessert!
Notes
- Soak cashews thoroughly for at least 4 hours or overnight to achieve a smooth, creamy texture.
- Use full-fat coconut cream for the richest, silkiest ice cream; avoid light versions.
- Adjust sweetness to taste by adding more or less maple or date syrup.
- For a stronger salted caramel flavor, slightly warm the tahini caramel before swirling it in.
- Use gluten-free pretzels for a truly plant-based and allergen-friendly version.
- Let the ice cream soften slightly at room temperature before scooping for best texture.
- A high-speed blender ensures a lump-free, creamy base.
Chef’s Secrets For Perfect Ice Cream
The secret to perfectly creamy vegan ice cream starts with properly prepared cashews.
Soaking them until soft ensures a smooth texture without graininess.
Blending the base at high speed creates a rich, velvety consistency, and folding in the pretzels at the very end preserves their crunch.
Swirling the tahini caramel gently instead of fully mixing maintains beautiful ribbons of flavor and visual appeal.
Using a high-quality ice cream maker and letting the mixture churn until soft-serve consistency guarantees a luxurious mouthfeel that will rival traditional dairy ice creams.
Serving Suggestions For Ultimate Enjoyment
This ice cream is versatile and can be served in many delightful ways.
Enjoy it straight from the freezer in a classic scoop or pair it with a warm slice of chocolate brownie for a decadent contrast.
Top with extra crushed pretzels or a drizzle of tahini caramel for added texture and flavor.
It also pairs beautifully with fresh berries or a sprinkle of sea salt to enhance the caramel notes.
For summer parties, serve in small cones or bowls with a garnish of chopped nuts for a crunchy, visually appealing treat.
Storage Tips To Keep Ice Cream Perfect
Store the ice cream in an airtight container in the freezer to prevent ice crystals and freezer burn.
Placing a piece of parchment or plastic wrap directly on the surface before sealing helps maintain a creamy texture.
The ice cream is best enjoyed within 2 weeks for peak flavor and consistency.
When ready to serve, remove it from the freezer 5–10 minutes prior to scooping to allow it to soften slightly.
Avoid refreezing thawed portions to preserve the smooth, creamy consistency.
Frequently Asked Questions
1. Can I skip soaking the cashews?
Soaking cashews is essential for achieving a smooth, creamy base. Without soaking, the ice cream may be grainy or have a slightly chalky texture. If short on time, soaking in hot water for 1–2 hours can help, but overnight soaking is ideal.
2. Can I use another nut instead of cashews?
Cashews are preferred for their neutral flavor and creaminess. Almonds or macadamias can be used, but they may alter the texture and flavor slightly. If substituting, soak them thoroughly and blend at high speed for the smoothest results.
3. Can I make this ice cream without an ice cream maker?
Yes! Pour the blended mixture into a freezer-safe container and stir every 30–40 minutes for 3–4 hours to break up ice crystals until it reaches a creamy consistency. While it won’t churn exactly like traditional ice cream, it will still be delicious.
4. Can I prepare the tahini caramel in advance?
Absolutely. Tahini caramel can be made ahead of time and stored in an airtight jar in the fridge for up to 1 week. Gently warm it before swirling into the ice cream to make it easier to mix.
5. Is this ice cream suitable for paleo or gluten-free diets?
Yes, it is naturally paleo-friendly and gluten-free, provided you use gluten-free pretzels. It’s also vegan, dairy-free, and made with wholesome, plant-based ingredients.
