Chocolate Peanut Butter Pretzel Nice Cream
Satisfy your summer sweet tooth with this chocolate peanut butter banana nice cream! Never heard of nice cream? It’s exactly what it sounds like – a vegan version of ice cream! This nice cream recipe mimics Ben & Jerry’s Chunky Monkey® but uses a creamy cashew base instead of heavy cream. Chocolate and peanut-butter covered pretzels and just a hint of banana make this nice cream recipe truly delicious!
Ingredients
- 1 cup cashews
- 1 3/4 cup oat milk I like Pacific Foods® Organic Oat Vanilla milk
- 1/3 cup sugar
- 1 tsp salt
- 1/2 banana
- 1/2 cup chocolate covered pretzels
- 1/2 cup peanut butter pretzels
Instructions
- 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.
Notes
- Nice cream is best made in an ice cream maker. If you don’t have one, don’t fret! You can still enjoy this tasty treat. Just pour the mixture from your blender into a covered, freezer-safe container. Stir in the pretzels and freeze. You can either choose to serve the nice cream when it’s just shy of firm or allow it to freeze completely and slightly defrost before serving.
- My chosen brand of oat milk is slightly sweet, so I only add 1/3 cup of sugar to this recipe. You may need to modify this recipe depending on the sweetness of your selected plant-based milk.
Tried this recipe?Let us know how it was!