Vegan Salted Caramel Pretzel Ice Cream
Made with Native Forest Organic Simple Coconut Cream by @delight.fuel
This delicious dairy-free ice cream is made with a base of our brand new gum-free Native Forest Organic Simple Coconut Cream!
The base includes cashews, Native Forest Organic Simple Coconut Cream, sweetener of choice and crushed pretzels!
This ice cream features a tahini salted caramel swirl made with tahini, date syrup, maple syrup and coconut oil!
The combination of pretzels and salted caramel, makes this ice cream the ultimate sweet and salty treat!
This ice cream is dairy-free, vegan and gluten-free but you wouldn’t even know it!
Make this today and you won’t regret it!
Servings: 8-10
Prep Time: 20 min
Additional Time: 6-7 hours
Ingredients:
Tahini Caramel
- 1/4 cup organic maple syrup
- 1/4 cup date syrup
- 1/2 cup tahini paste
- 2 tbsp coconut oil
- 1/2 tsp salt
Ice Cream
- 1/2 cup tahini caramel
- 1 1/2 cup raw cashews (soaked for 4 hours or overnight)
- 1 1/2 cans Native Forest Organic Simple Coconut Cream
- 1/4 cup maple syrup/date syrup
- 1/4 tsp salt
- ⅓ cup crushed gluten-free pretzels
Instructions:
- In a small saucepan, heat tahini, maple syrup, date syrup and coconut oil over low heat. Add salt and stir until combined. Set aside
- In a high speed blender add soaked cashews, coconut cream, syrup, salt and 1/4 cup of tahini caramel. 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.