Friday, September 9, 2011
Caramel Ripple & Chocolate Covered Pretzel Ice Cream
So what if I like to spoil my husband? This ice cream made him smile like a sweet little boy who ate potentially the most delicious thing in his entire life.
Modified from Chef Chloe's Salted Caramel Pretzel Ice Cream.
Modifications: I used vegan organic sugar instead of agave and dissolved it into the coconut milk by heating it on the stove over medium heat until all granules were gone, I halved the caramel(I didn't want to put Dayv into a sugar coma!)
(In case you're wondering, I used Snyder's of Hanover's Gluten-free Pretzels, which are Dayv's favorite gf pretzel.)
This recipe calls for A LOT of pretzels, which after frozen creates difficulty trying to scoop out the ice cream. What works best for me is to let it sit on the counter for a few minutes to thaw, and then use an ice cream scoop. Dayv always asks me to get the ice cream out, because, you know, I'm the one with the muscles ;)
Have a sweet and happy weekend!