This was a Guest Post, first published on November 2011, team Duncan being the head cheerleader is a bitch!

Brandi stopped writing her blog and had a farewell post, but, after her fans complained!! you can now find her back writing again. 

Brandi has given me permission to post this on my blog now.  Please know that Brandi and her husband, Brandon, have a Facebook Page: and an Esty store, which I hope you’ll check out. All links are for your convenience only.

I’ll post what I originally had on my blog, followed by the recipe. 

My daughter has a dairy allergy, and that means that many of the “typical” pleasures that most of us take for granted are either special purchased items, or homemade. Such is the case with the following recipe. Chloe Coscarelli is a vegan chef who has won many awards. She’s a lifelong vegetarian and, for the past six years, has ben a vegan. While this post is about one of her desserts, she also has wonderful entrees that you should check out. Here is the Chef Chloe’s website: http://chefchloe.com/ and her Twitter: https://twitter.com/chloecoscarelli.

 

Back in August, Chloe posted on Facebook, tweeted, etc. that the results were in from her Facebook Ice Cream Contest. Fans were asked to suggest their “dream ice cream flavors,” and Chef Chloe would then turn them into a vegan recipe! She chose her two favorites, one of which, Salted Caramel Pretzel Ice Cream, is what my family decided to make.
I tweeted:

@ChloeCoscarelli Salted Caramel Pretzel Ice Cream #ChefChloe #VeganCooking Printed out recipe & I’m going to have my children help me x

As it turned out, the “Boys” had their own activity, and my daughter and I decided to make it a special mother-daughter activity.

For the record, after I tweeted Chef Chloe, I also emailed her to ask if I would be permitted to use her recipe as a post. Yes! I received a very lovely email response back, and so here is our take on Chloe Coscarelli’s copyrighted recipe, printed in it’s entirety. We made two slight variations to the recipe, which you will read.

Our pictures show, step by step, our attempt to follow the recipe. (Keep in mind, this is our first attempt at this recipe, but it was delicious!)

Salted Caramel Pretzel Ice Cream by Chef Chloe Coscarelli

1 quart

Smooth vanilla ice cream with ribbons of salted caramel and lots of chunky chocolate-covered pretzels. You’ll never eat pretzels from a bag again! Thank you ice cream contest winners! Flavor idea courtesy of Facebook fans Yvonne Vitt, Shalene Armeta Galindo, and Adam Ef.

Ingredients

ICE CREAM BASE (Or buy 1 quart dairy-free vanilla ice cream and soften in refrigerator for 15 minutes)

1 (14-ounce) can coconut milk
1 ½ cups almond milk
¾ cup agave

3 tablespoons canola oil
½ teaspoon pure vanilla extract
1/8 teaspoon salt
¾ teaspoon xanthan or guar gum

CARAMEL SAUCE
1 cup brown sugar
¼ cup vegan margarine
¼ teaspoon sea salt
2 tablespoons soy, almond, or rice milk

 

CHOCOLATE-COVERED PRETZELS
¾ cup semisweet chocolate chips (dairy-free)
1 cup mini pretzels

Procedure

To make the ice cream base:

Blend coconut milk, almond milk, agave, oil, vanilla extract, salt, and xanthan gum in a blender. Chill in the refrigerator for 2 to 3 hours. Once the ice cream base is chilled, run it in an ice cream maker according to machine instructions. In the meantime, make the other components.

To make the caramel sauce:

In a small saucepan, over medium heat, heat brown sugar, margarine, salt, and nondairy milk, stirring frequently. Once mixture comes together, increase heat to medium-high for 1 to 2 minutes, until it begins to boil and the bubbles move into the center of the caramel. Remove from heat and let sit 15 to 20 minutes.

 

To make the pretzels:

Melt the chocolate chips in a double boiler or microwave. Spread the pretzels on a parchment-lined baking sheet or plate. Pour the chocolate over the pretzels and turn with a spatula until pretzels are coated. Freeze until completely frozen and firm. Remove from freezer and transfer the chocolate pretzels to a plastic bag and place on a flat surface. Using the back of a spoon, hit the pretzels until they break into small pieces.

 

(Here is our slight variation) We wanted to taste the ice cream with and without the caramel sauce; and same with the chocolate covered pretzels. Therefore, we did not mix in the caramel and the pretzels into the batch of ice cream as the recipe reads below.

To assemble the Salted Caramel Ice Cream:

Drizzle the caramel sauce over the ice cream and fold in the chocolate-covered pretzel pieces. Cover bowl with plastic wrap, making sure that the wrap is pressed onto the top of the ice cream. Store in freezer.

Our version:

Ah, that’s quite a generous portion of caramel sauce that my daughter is pouring over her ice cream, don’t you think?

Ta-da! Our version of Chloe’s Salted Caramel Pretzel Ice Cream! 

**Just another thank you to Brandi Duncan for asking me to do a guest post on her wonderful blog.  We had a record-breaking snowstorm on the East Coast on October 29th. After being without power for almost four full days, you can just imagine how much fun it was to not only have electricity, but also to have the whole family enjoy reading the post, and seeing the pictures, on Brandi’s site! My daughter gets all the credit for her hard work!

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