Salted Caramel Peanut Butter Pretzel Ice Cream Cups

Salted Caramel Peanut Butter Pretzel Ice Cream Cups (Vegan GF)

Delicious 6-ingredient ice cream cups with a peanut butter pretzel base, a middle salted caramel ice cream layer topped with a delicious peanut butter caramel and more pretzels. These cups are easy to make, naturally vegan and gluten-free.

Summer may be coming to an end, but I could not let it pass without sharing these beauties. Admittedly I made these back in May when I was all aboard the summer recipe making train and then time ran away with me and I shared so many other ice cream and summery recipes that these Salted Caramel Peanut Butter Pretzel Ice Cream Cups got pushed to the back of the queue. But here they are and I hope you will love these triple-threat cups.

Salted Caramel Peanut Butter Pretzel Ice Cream Cups
Salted Caramel Peanut Butter Pretzel Ice Cream Cups

These Salted Caramel Peanut Butter Pretzel Ice Cream Cups are:

  • Deliciously sweet and salty
  • Peanut butter-y
  • Crunchy yet silky smooth
  • Moreish and melt in your mouth
  • Naturally vegan and gluten-free (GF pretzels needed)
  • Easy to make in a few steps
  • Require only 6 ingredients

There isn’t a lot to these triple-layered dessert/snack cups and they hit the spot everytime, especially when it is sunny and warm. The base is a simple crunch and wholesome mix of:

  • Oats or oat flour: no need to buy oat flour, you can make your own by blitzing oats into oat flour. Make sure your oats are gluten-free where needed.
  • Pretzels: I love the salty combination of adding pretzels to sweet recipes and pretzels are so delicious for this reason. I use pretzel thins but any small pretzels will work here and use gluten-free ones where needed.
  • Vegan yoghurt: this may be a surprise ingredient for these cups but it helps to bind the base, keep them crunchy but moist, too. You can use any yoghurt but I like to use oat, coconut or almond.
  • Peanut butter: this adds to the lovely salty sweet combination and it works so well with pretzels and ice cream. You can also use another nut butter like cashew or almond butter or use a seed butter like sunflower seed or tahini.
Salted Caramel Peanut Butter Pretzel Ice Cream Cups
Salted Caramel Peanut Butter Pretzel Ice Cream Cups

Stir together all the ingredients for the base and divide between 10 silicone cupcake or normal cases. I prefer to use silicone moulds as you can pop the cups out much more easily and you can find these online fairly cheaply.

The middle layer of these Salted Caramel Peanut Butter Pretzel Ice Cream Cups is simply your favourite ice cream. To keep with the salted caramel theme, I went for a dairy-free salted caramel flavoured ice cream but any will work.

The salted caramel on top is made from 2 (or 3) ingredients:

  • Peanut butter: as above, if you are using a different nut or seed butter, use the same one for the caramel.
  • Maple syrup: for the sticky caramel texture and sweet taste. You could use another syrup like agave, date or coconut syrup or vegan honey.
  • Salt: for the salted caramel element.
Salted Caramel Peanut Butter Pretzel Ice Cream Cups
Salted Caramel Peanut Butter Pretzel Ice Cream Cups
Salted Caramel Peanut Butter Pretzel Ice Cream Cups
Salted Caramel Peanut Butter Pretzel Ice Cream Cups

Scoop the ice cream over the bases and then cover them with the salted caramel. Quickly top with another pretzel and freeze for a few hours to allow all the layers to set. These Salted Caramel Peanut Butter Pretzel Ice Cream Cups are great straight from the freezer or allow them to thaw for 5-10 minutes and enjoy. If you’re eating these in the peak of summer, they will start to melt on you (as with any ice cream) which only adds to the fun.

How do I store these Salted Caramel Peanut Butter Pretzel Ice Cream Cups?

You have to store these cups in the freezer, and they will last for up to one month. As soon as they are outside of the freezer, they will start to melt.

Can I make these nut-free?

Of course, make sure you use a seed butter for both the base and for the caramel. Also make sure the yoghurt is not nut-based, too.

That is all there is to these Salted Caramel Peanut Butter Pretzel Ice Cream Cups, and they are just so delicious. Even when the temperatures dip, I know I will be going into my freezer for one or two of these.

If you are looking for more summer recipes, how about my:

Salted Caramel Peanut Butter Pretzel Ice Cream Cups (Vegan GF)

  • Servings: 10
  • Difficulty: easy
  • Print

Delicious 6-ingredient ice cream cups with a peanut butter pretzel base, a middle salted caramel ice cream layer topped with a delicious peanut butter caramel and more pretzels. These cups are easy to make, naturally vegan and gluten-free.

Ingredients

    For the base:
  • 60g oat flour (oats blitzed to a flour) (GF if needed)
  • 60-70g pretzels, blitzed or crushed small (GF if needed)
  • 75g vegan yoghurt
  • 40g runny peanut butter
  • For the middle:
  • 180-200g salted caramel vegan ice cream, softened
  • For the caramel:
  • 60g runny peanut butter
  • 60ml maple syrup
  • A pinch of salt
  • For the topping:
  • 10 pretzels (GF if needed)

Directions

  1. Either use a silicone or regular cupcake tin (if using a regular tin, line each hole with two strips of overlapping parchment so you can lift the cups out. Get the ice cream out the freezer so it softens. Crush the pretzels to a fine meal, some small chunks are OK.
  2. Make the base: stir together the oat flour and crushed pretzels and stir in the yoghurt and peanut butter. Mix to a sticky dough, adding more yoghurt if it’s too thick or more pretzels/oat flour if it’s too runny. Divide between 10 cupcake holes and press down to form an even base.
  3. Add on the ice cream: top each biscuit base with the ice cream and smooth over the top.
  4. Make the caramel: whisk together the peanut butter, maple syrup and salt until smooth. Pour over the ice cream layer to cover the top.
  5. Place a pretzel onto each cup and freeze for 4 hours or until set. Enjoy straight away or allow to thaw for 5-10 minutes before eating. Keep in the freezer for 1 month.
Salted Caramel Peanut Butter Pretzel Ice Cream Cups
Salted Caramel Peanut Butter Pretzel Ice Cream Cups

I look forward to hearing what you think of these Salted Caramel Peanut Butter Pretzel Ice Cream Cups so please let me know in the comments below. If you do make these cups, I’d love to see them – please tag me on social media. I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With ice cream cup love x

3 thoughts on “Salted Caramel Peanut Butter Pretzel Ice Cream Cups (Vegan GF)

  1. naturally.sophiexx says:

    Hey Amy. These look sooo cute ☺️ and I love using silicone moulds whilst baking- I have just been delivered some from Amazon. Plus can I make the above peanut butter cups nut free? Aww love ice creams and saved to my WordPress saved collection. Splendid photography as always

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.