Yesterday was Throwback Thursday, right? Well, my throwback takes me to the days of camping out on the couch watching late-night TV, maybe an old episode of Seinfeld or an Austin City Limits, and eating Ben and Jerry’s ice cream. That’s right, I was quite the high achiever. Well, now I’ve figured out a way to have my own specialty vegan ice cream without too much work. This may be my new favorite way to celebrate the day’s end, Chubba Hubba Vegan Ice Cream. It sounds kind of cool if you say that with a deep voice.
I was having a bad day once (that’s right, only once) and my sister told me to go get a drink. The thing is, I didn’t really want a drink. Not that I mind drinking here and there, but what I really wanted was a pint of a different sort. Carrying a little brown bag out of the store on a dark night had a completely different end game for me.
I needed something creamy with caramel swirls and chocolate covered pretzels. And a spoon.
I think you get the picture.
Now that I’ve conquered the Chubba Hubba, I’m on a kick to create more specialty “ice cream” flavors. And I’m making these specialty ice creams without the hassle of an ice cream maker. As a vegan I make plenty of things from scratch, so it’s not as if I’m being lazy. Ok. Maybe a little.
We can make that our little secret. Mmkay?
Chubba Hubba Vegan Ice Cream, featuring creamy caramel swirls and lots of dark chocolate covered pretzels. The world is now a beter place. I’m sure of it.
Chubba Hubba Vegan Ice Cream
- 1 pint of your favorite non-dairy vanilla ice cream
- ¼ cup brown sugar
- ¼ cup sugar
- ¼ cup non-dairy milk (soy, almond, etc)
- ¼ teaspoon vanilla
- 1 tablespoon dairy-free margarine
- 1 tablespoon peanut butter
- 1 cup pretzels, broken into small pieces
- 1 cup dairy free semi sweet chocolate chips
- 1 tablespoon coconut oil
- Set that pint of non-dairy ice cream on the counter to soften.
- Combine sugars and dairy-free milk in a small saucepan over medium heat. Cook for a minute or two until the sugars dissolve. Increase the heat slightly to allow the mixture to come to a boil. Continue to cook until the caramel thickens to a desired consistency.
- Remove from heat and add the vanilla, margarine, and peanut butter and stir until combined. Set aside to cool.
- In the meantime, place the broken pretzel pieces in a pile on a sheet of waxed paper with a plate below it.
- Combine the chocolate and coconut oil in a microwave-safe container and microwave for 22 seconds. Stir, and then repeat until the chocolate is smooth.
- Pour the melted chocolate mixture over the pretzels. Let me warn you, this part can get a little messy. Use a spoon or your fingers (yum) to spread the chocolate over the pretzel pieces. You may not need all the chocolate, but my theory is the more chocolate the better. It’s ok if you end up with one big chunk of chocolate covered pretzel pieces. Place that chunk in the fridge to allow it to firm up.
- Once the chocolate has firmed up, use your fingers to break it apart. This is more art than science, so it’s ok if some of the pretzel shows through in places and if you have some chunks that are bigger than others. Just try to break them down into mostly bite-size pieces.
- Pour the softened non-dairy ice cream from int a bowl. Use a spoon to spread a little of the ice cream in the bottom of the container it came from (or whatever container you want to store the ice cream in). On top of that drop small spoonfuls of the caramel and a few chunks of the dark chocolate pretzel pieces. Be sure to spread it evenly and liberally. Every bite needs to feel the love! Add another layer of non-dairy ice cream and repeat. You may, of course, end up with more ingredients at the end of the pint. You can either save that to spread on top when serving or I’m sure you can find some other way to use it. I happen to love having the caramel and pretzel pieces next to my bowl of popcorn.
- Place the pint back in the freezer to allow the ice cream to firm up. Voila!
There you have it – Chubba Hubba Vegan Ice cream. As I said before, it’s best when you say that with a deep voice. It’s more fun that way. Enjoy!