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Cinnamon Bun Pretzel Vanilla Ice Cream (Vegan + GF)

Cinnamon Bun Pretzel Vanilla Ice Cream (Vegan + GF)

Full of Plants
Dairy-free vanilla ice cream with chewy mini cinnamon bites, salty pretzels, chocolate chips, and a rich cinnamon caramel swirl!
Prep Time 45 mins
Course Dessert, Sweets
Servings 8 servings


  • 1 and 1/2 cup raw cashews soaked overnight
  • 1 13.5 ounces coconut cream (about 1 and 1/2 cup)
  • 1/2 cup agave or maple syrup
  • 2 tsp vanilla extract
  • 1/4 tsp guar gum
  • 2 tbsp vodka or amaretto
  • 1/2 cup chopped pretzels
  • 1/2 cup cinnamon bites
  • 1/3 cup dark chocolate chips

Cinnamon Swirl


Cinnamon Swirl

  • Start by preparing the cinnamon swirl. In a small bow, whisk together the almond butter, maple syrup, melted coconut oil, cinnamon, and salt. Set aside.

Ice Cream

  • Drain the soaked cashews and transfer to a high-speed blender. Add the coconut cream, maple syrup, vanilla extract, and guar gum, and blend until smooth, about 30 seconds. Transfer to a bowl and refrigerate at least 6 hours, or overnight.
  • The next day, transfer the chilled cream to an ice cream maker and churn for about 30 minutes (or according to your ice cream maker instructions). 5 minutes before the end, stir in the vodka, or amaretto extract, it will prevent the ice cream from hardening too much.
  • Pour about 1 cup of the churned ice cream in the container of your choice, top with 1/3 of the chopped pretzels, cinnamon bites, and chocolate chips. Drizzle with some of the cinnamon swirl. Stir to mix a little bit. Cover with more ice cream and repeat 2 times, or until no more ice cream and add-ins remain.
  • Transfer to the freezer and freeze for at least 4 hours before enjoying! The ice cream will be scoopable even after days in the freezer and will keep for up to one month.
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