Dairy Free Salted Caramel Pretzel Ice Cream
This indulgent frozen dessert offers a delightful balance of sweet and salty flavors. It is a crowd-pleasing treat for memorable summer moments.
Equipment
- 9x5-inch loaf pan
- electric mixer
Ingredients
For the Caramel
- 3 tbsp Vegan Butter
- 1/2 cup Brown Sugar
- 1/3 cup Coconut Cream
- 1 tsp Vanilla Extract
- 1/2 tsp Flaky Sea Salt
For the Pretzel Clusters
- 1 cup Mini Pretzels, Roughly Crushed
- 3 oz Dairy Free Dark Chocolate, Melted
For the Ice Cream Base
- 2 cans (13.5 oz each) Coconut Cream, Chilled Overnight
- 1 can (11.25 oz) Sweetened Condensed Coconut Milk
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- Melt the vegan butter with the brown sugar in a small saucepan over medium heat for 2 minutes, then whisk in the coconut cream. Simmer for 4-5 minutes, whisking often, until thickened like syrup, then stir in the vanilla and flaky salt off the heat. Cool completely.
- Toss the crushed pretzels with the melted chocolate until coated, spread on parchment paper and freeze for 15 minutes, then break into bite size clusters.
- Scoop the thick coconut cream from the chilled cans into a large cold bowl, leaving the watery liquid behind. Beat for 2-3 minutes until smooth and fluffy.
- Whisk the sweetened condensed coconut milk with the vanilla and salt, then fold it into the whipped coconut cream until no streaks remain.
- Fold in most of the pretzel clusters, reserving a handful for the top.
- Layer half the base in a 9x5 inch loaf pan, spoon on half the cooled caramel and swirl gently, then repeat with the remaining base and caramel.
- Top with the reserved pretzel clusters and a pinch of flaky salt, cover and freeze for at least 6 hours.
- Let the ice cream sit at room temperature for 10 minutes before scooping.
Nutrition
Serving: 1servingCalories: 526kcalCarbohydrates: 48gProtein: 4gFat: 35g