Caramel Ice Cream with Chocolate Pretzel Bark! (Like chocolate-covered pretzels, but lazier.)

Sunday, October 30th, 2011

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I noticed a few recipes for sweet & salty chocolate-covered pretzel & caramel ice cream floating around the internets this summer, but they all looked too complicated to attempt – at least to my heat-addled brain. So I decided to make my own! This dessert is super-simple; basically it’s a mashup of a caramel ice cream recipe I previously tried and enjoyed, combined with chocolate pretzel bark. (Like chocolate-covered pretzels, but lazier!)

One word: omnomnomnom!
Caramel Ice Cream with Chocolate Pretzel Bark

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…for the ice cream!

1 cup soy milk, divided
2 tablespoons arrowroot powder
2 cups soy creamer
3/4 cup sugar
1 tablespoon vanilla extract
1 cup caramel sauce

(I used the Soft-Set Caramel recipe found in the December 2010 issue of VegNews, mostly because I had some left over from a previous batch of caramel ice cream. But you can just as easily use a recipe from the interwebs, such as this one from The Spooky Vegan.)

…for the chocolate bark!

4 cups pretzels
12 ounces vegan chocolate chips
1 teaspoon pretzel salt


…make the ice cream batter!

1. In a small bowl or mug, combine 1/4 cup of the soy milk with the arrowroot powder. Whisk briskly and set aside.

2. In a saucepan, combine the remaining 3/4 cup of the soy milk with all of the soy creamer and sugar. Bring to a slow boil, stirring constantly.

3. Once the mix begins to boil, remove from heat and add the arrowroot “slurry.” This will cause the batter to thicken noticeably. Add the vanilla extract and mix well. Chill in the fridge for four to six hours or more. (Usually I prefer to let the batter chill overnight.)

…make the chocolate bark!

4. Using either a tightly sealed plastic bag and a rolling pin or a food processor (or your own hands), crush the pretzels into small bits roughly 1/5 of their original size. Set aside.

5. In a medium-sized, microwave-safe bowl, microwave the chocolate chips on high for one minute. Stir and heat again, in fifteen- to twenty-second increments, until the chips are all melted.

6. Add the pretzels to the chocolate chips and stir well. Spread out on a baking sheet lined with parchment paper using a large spoon. Try to spread the mix as thin as possible; pretzels layered two or three high will be harder to break apart once hardened. Sprinkle the pretzel salt on top for an extra-salty treat, Let chill in the freezer for at least a half an hour. When cold, break the bark apart into smaller pieces. Store in an airtight container in the fridge.

…make the ice cream!

7. Combine the ice cream batter and caramel sauce, mixing well with a whisk. Pour the batter into your ice cream machine and process according to the manufacturer’s instructions.

8. When done, transfer your ice cream into an airtight container. Enjoy immediately as soft serve or chill in the fridge for an hour or so for a thicker, more frozen dessert.

9. You can either add the Chocolate Pretzel Bark to the batter as it’s dispensed (or scooped by hand) from the ice cream machine, or as you serve the ice cream – just mix a little in as you scoop it, or use it as a topping. Unless you’re going to scarf the entire quart of ice immediately, I recommend the latter: the pretzels stay fresher on their own in the fridge than when mixed in with the ice cream and frozen.

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Kelly’s Caramel Apple Crisp

Wednesday, October 5th, 2011

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This dessert is a mashup of several different “apple crisp” recipes I found on the internets – including an Apple Oat Crisp dish I tried three veganmofos ago! (Time, how it flies.) The result? Deliciously decadent! I’m most definitely adding Kelly’s (that’s me!) Caramel Apple Crisp to the regular autumnal lineup.

Bonus points: if you have apple trees like moi, it’s a great way to use up some of that apple meat. Six cups, yo! (Twelve if you double the recipe, as I did on my second go-round. That’s a double batch you see pictured above!)

Kelly’s Caramel Apple Crisp

Inspired by’s Butterscotch Apple Bake and’s Best Ever Caramel Apple Crisp and Baking Mix Apple Crisp.

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6 cups peeled, diced apples
1 tablespoon lemon juice
1 tablespoon cinnamon sugar
3/4 cup whole wheat flour
1 cup brown sugar
1/2 cup margarine
3/4 cup quick oats
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
1/4 cup applesauce
1 teaspoon vanilla extract
1 to 2 tablespoons caramel sauce

(I used the Soft-Set Caramel recipe found in the December 2010 issue of VegNews, which turned out to be more like a sauce and less like a candy, at least for me. But you can just as easily use a recipe found online, like this one from The Spooky Vegan.)


1. In a large bowl, combine the diced apples with the lemon juice and cinnamon sugar and toss (or stir) until it’s mixed well. Arrange the diced apples in a lightly greased 8 to 9-inch square baking dish.

2. In another bowl, combine the flour and brown sugar; cut in the margarine until the mixture resembles coarse meal. Add the oats, applesauce, cinnamon, cloves, salt, and vanilla extract and mix well. Spread the topping over the apples.

3. Drizzle the caramel sauce over the dish and bake at 350° for 30 to 45 minutes, or until the top is golden brown. Serve warm, preferably with vegan ice cream (fuck yeah!).

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vegan nomz roundup!: ice cream ed. (with a recipe for peach ice cream!)

Tuesday, June 7th, 2011

Remember the eye-popping vegan pizza nom roundup I posted a few weeks back? (No? LUCKY YOU, HERE IT IS!) Well, now it’s ICE CREAM’S turn!

Mostly I’ve been blogging ice cream recipes as I make them – Vegan Vanilla Buttercream and Vegan Vanilla & Chocolate Buttercream Swirl, holla! – but the odd few have slipped through the cracks, mostly because I’ve no recipe to accompany them. And just posting a photo without a recipe seems a wee bit cruel, dontchathink? (Posting them all in one big fat roundup? The ultimate tease!)

What makes this ice cream binge extra-sweet is that I recently received the results of my blood work, and I do not – in point o’ facts – have hypoglycemia or diabetes.* SO BRING OUT THE ICE CREAM AND PIZZA!** Ditto: the pasta, potatoes, bread and chocolate! Of course, this begs the question of my actual dysfunction, but I shall worry about that later. Preferably with a pint of ice cream in tow.

Caramel Ice Cream

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Caramel ice cream topped with caramel sauce! (Note my super-adorable, dinosaur-themed Welch’s jelly jars. Coming at you straight from the 1980s!)

Upon seeing the caramel extravaganza spread in the December 2010 issue of VegNews, I decided that I had to give the caramel ice cream a try. After combing the local grocery stores for brown rice syrup to no avail (what’s up with that, Price Chopper?!), I finally ordered it online and got down to biz. I started with a batch of the soft serve caramel, which you mix into a quart of vanilla ice cream to make caramel ice cream. Pretty simple, right? Alas, I never could get the caramel to set properly; it was more like sauce than soft serve candy (as you can see in the photo – the “sauce” is really some leftover “caramels”). Also, the taste seemed a little off and wacky. Could be I’m just fussy; you won’t get any argument from me. Either way, not a big fan.

The good news is that the caramel tasted divine when combined with the vanilla ice cream! The ice cream recipe in VegNews calls for coconut milk – which I didn’t have on hand – so I went with a soy-based recipe from Wheeler del Torro’s The Vegan Scoop instead. Delicious and relatively easy to make. (Cleanup, not so much.)

If you don’t have access to either of these recipes, you can use this recipe for caramel sauce from the Spooky Vegan, along with A Vegan Ice Cream Paradise’s vanilla ice cream formula, which is nearly identical to del Torro’s. Or just sub in your own favorite caramel sauce/candy and vanilla ice cream recipes – it’s hard to fuck up caramel ice cream, as I think I’ve demonstrated!
(More below the fold…)