Double Pretzel Peanut Butter Ice Cream

Alana Graziano in Santa Cruz, CA, emailed this recipe to me. My freezer is stuffed right now, so I haven’t made this yet, but it sounds wonderful!

I imagine you could use unflavored soy creamer (or soy milk) instead of French vanilla creamer and add in a tablespoon or so (maybe more) of vanilla to get the same effect. Alana also suggested increasing the amount of peanut butter you use, if you want a bigger PB taste.

2 c. French vanilla soy creamer
1 1/2 c. vanilla soy milk
1/3 c. brown sugar
1/2 c. smooth peanut butter
2 T. arrowroot
approx. 1 c. chopped peanut-butter-covered pretzels and chocolate-covered pretzels

Mix ¼ cup of soy milk with the 2 tablespoons of arrowroot and set aside.

Combine soy creamer, remaining soy milk, and brown sugar in a saucepan and heat. When hot, whisk in peanut butter so it is thoroughly incorporated. Raise the heat and bring the mixture to a boil. When the mixture has just started to boil, take off the heat and immediately stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).

Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Add chopped pretzels in the last five minutes of freezing.