This ice cream uses a creamy cashew base but the star attraction is the chocolate and peanut-butter covered pretzels! With just a hint of banana, this nice cream recipe is truly delicious and makes for a kinder kinda dessert you can easily make at home.
- 1 cup cashews
- 1 3/4 cup oat milk
- 1/3 cup sugar
- 1 tsp salt
- 1/2 banana
- 1/2 cup chocolate covered pretzels
- 1/2 cup peanut butter pretzels
Soak the cashews in just-boiled water for 30 minutes.
While the cashews are soaking, roughly chop the chocolate and peanut butter covered pretzels. Store in the freezer until ready for use.
Drain and rinse the cashews. Combine the cashews with the oat milk in a high-speed blender and blend until smooth. Add the sugar, salt and banana and blend again.
Pour the mixture into your ice cream maker and churn in accordance with the manufacturer’s instructions. The nice cream should begin to take on a thick, creamy consistency around 30 minutes. When it does, add the pretzels (reserving a small amount of each kind to use as a final topping).
When the nice cream is firm, serve it immediately topping with bits of pretzel.