Salted Caramel Pretzel Ice Cream

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Chef Chloe Coscarelli


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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

1 cup brown sugar

¼ cup vegan margarine

¼ teaspoon sea salt

2 tablespoons soy, almond, or rice milk

¾ cup semisweet chocolate chips (dairy-free)

1 cup mini pretzels

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