I usually make this pareve so I can serve it with a meat barbecue or on Shabbos, but it can be made dairy for an even more decadent version. I originally created this recipe for a kids’ Shabbos party (for kids who had peanut allergies) but found that my adult guests devoured it before the kids got a chance to even try it. Now I always double it and make extra! Keep in mind that it needs to be frozen overnight, so plan ahead.
1 cup almond or other nut butter (or Lotus cookie butter), divided
¾ cup packed light brown sugar, divided
¼ cup non-dairy whipping cream or heavy cream
2½ teaspoons cinnamon, divided
Pinch of kosher salt
1 pint non-dairy or dairy vanilla ice cream
1 store-bought graham cracker crust
¼ cup coconut oil, melted
⅔ cup chopped pretzel sticks, broken graham crackers, toasted nuts, or toasted coconut
½ teaspoon coarse sea salt
¼ cup chocolate chips
¾ cup packed light brown sugar, divided
¼ cup non-dairy whipping cream or heavy cream
2½ teaspoons cinnamon, divided
Pinch of kosher salt
1 pint non-dairy or dairy vanilla ice cream
1 store-bought graham cracker crust
¼ cup coconut oil, melted
⅔ cup chopped pretzel sticks, broken graham crackers, toasted nuts, or toasted coconut
½ teaspoon coarse sea salt
¼ cup chocolate chips
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