Dairy Free Chocolate Peanut Butter Pretzel Ice Cream
A creamy frozen dessert with a rich chocolate profile and a sweet, salty finish. It is a memorable treat for celebrations or relaxed weekends.
Equipment
- saucepan
- ice cream maker
Ingredients
For the Ice Cream Base
- 2 cups Full Fat Coconut Cream
- 1 cup Unsweetened Oat Milk
- 3/4 cup Granulated Sugar
- 1/4 cup Unsweetened Cocoa Powder
- 1/4 cup Corn Syrup
- 2 tbsp Cornstarch
- 4 oz Dairy Free Dark Chocolate, Chopped
- 1 tsp Vanilla Extract
- 1/2 tsp Fine Sea Salt
For the Peanut Butter Swirl
- 3/4 cup Creamy Peanut Butter
- 1/4 cup Powdered Sugar
- 2 tbsp Unsweetened Oat Milk
- 1/4 tsp Fine Sea Salt
For the Mix-In
- 1 cup Dairy Free Pretzels, Coarsely Crushed
- 1/2 cup Dairy Free Chocolate Chips
Instructions
- Whisk the coconut cream, oat milk, sugar, cocoa powder, corn syrup, cornstarch, and sea salt in a saucepan until smooth.
- Cook the base over medium heat for 5 to 7 minutes, whisking constantly, until lightly thickened. Remove it from the heat and stir in the dark chocolate and vanilla extract.
- Refrigerate the chocolate base for at least 4 hours, until completely cold.
- Stir the peanut butter, powdered sugar, oat milk, and sea salt together until smooth and pourable.
- Churn the cold chocolate base in an ice cream maker until thick and creamy.
- Layer the churned ice cream with peanut butter swirl, crushed pretzels, and chocolate chips in a freezer-safe container.
- Drag a spoon through the layers to create ribbons, cover the surface with parchment paper, and freeze for 4 hours.
Nutrition
Serving: 1servingCalories: 575kcalCarbohydrates: 61gProtein: 9gFat: 32g