Salted Caramel & Pretzel Ice Cream
Silky, vegan, and irresistibly crunchy, this Salted Caramel & Pretzel Ice Cream combines cashew-coconut cream, a swirl of tahini caramel, and gluten-free pretzels for a wholesome, plant-based dessert that’s perfect for hot days or anytime you need a quick, satisfying treat.
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.
