This Strawberry Pretzel Pie Ice Cream is an ode to the amazing classic three layered potluck dish. With the smoothest cream cheese flavored ice cream, swirls of strawberry sauce, and ribbons of a sweet and salty pretzel crust, for the perfect combination of flavors and textures.
This ice cream takes everything you love about the classic strawberry pretzel salad and tucks all the flavors into a scoop of homemade ice cream. The real secret to this recipe is the cream cheese ice cream base, I used my Strawberry Cheesecake Ice Cream as a base for this recipe. It represents the creamy middle layer of the traditional strawberry pretzel salad while turning it into a rich, smooth texture that churns beautifully.
The homemade strawberry swirl brings a fresh sweet berry flavor, and the pretzel crunch mixture adds that signature sweet and salty contrast that makes the original one of my favorites!
This ice cream has three different components (just like the layered “salad”) but I promise each one is worth it, and needed to give the ice cream that real nostalgic addictive flavor we all know and love.
Why You’ll Love this Ice Cream
- Sweet and Salty Flavors: Just like the classic dessert, this has all three layers represented for the perfect balance of salty and sweet.
- Rich and Creamy: The cream cheese base makes this ice cream extra smooth, thick, rich and decadent. Without any eggs or cooking!
- Easy to Make: This ice cream starts with an egg free, Philadelphia ice cream base that tastes like a no bake cheesecake, with hardly any effort! I promise each step is easy to do, and so worth the results!
Ingredients Needed
This is a quick overview of some of the ingredients you’ll need for this Strawberry Pretzel Salad Ice Cream Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Sugars: We’re using granulated sugar for our ice cream base and brown sugar to caramelize and sweeten our pretzel layer.
- Pretzels: Adds the best sweet and salty crunch to this ice cream!
- Cream Cheese: Gives the ice cream the signature tangy flavor to recreate the creamy layer from strawberry pretzel salad.
- Strawberries: Use fresh strawberries for the best naturally sweet flavor, but frozen strawberries will work if needed.
- Heavy Cream: I recommend sticking with heavy whipping cream, and not subbing for half and half to keep your ice cream extra rich and creamy.
How to make Strawberry Pretzel Ice Cream
Step 1: Make the Strawberry Swirl. Blend the strawberries and sugar in a blender until smooth. Add the strawberry puree, cornstarch slurry, corn syrup, and lemon juice to a medium sized sauce and cook for a few minutes until thickened. Scoop into a bowl and let the sauce cool until needed.
Step 2: Make the Pretzel Crumble. Chop the pretzels, then toss them in a bowl with melted butter and brown sugar until coated. Bake in the oven until crunchy and golden. Let the pretzels cool a bit.
Step 3: Make the Ice Cream Base. Whisk the cream cheese and sugar in a large bowl until smooth. Add in the heavy cream and milk and mix until combined.
Step 4: Churn the Ice Cream. Pour the mixture into the running ice cream maker and let it churn for about 25 to 30 minutes, or as long as it takes until you have a thick ice cream, like the texture of a soft serve cone.
Step 5: Layer the Ice Cream. Scoop some of the ice cream into a bread pan, add dollops of the strawberry sauce, and the pretzels over the top. Swirl together with a knife. Repeat with more ice cream, sauce, and pretzels, and then one final layer. Cover the ice cream and place it in the freezer to harden for about 6 hours, or overnight, until scoopable.
Tips and Tricks:
- Freeze your Ice Cream Bowl: Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 16 hours to be frozen solid so it will churn my ice cream.
- Creamy Texture: To keep our creamy texture I recommend using high fat ingredients like heavy cream and whole milk. You can substitute half and half, and a lower fat milk if you want less calories, but I promise you want to use the full fat ingredients for the best texture.
- Be Patient and Plan Ahead: This Ice Cream recipe takes time! It only takes about 30 minutes of active work, but we need to freeze our ice cream bowl, let the strawberry sauce and pretzels cool, churn the ice cream, and freeze the ice cream so it hardens. Its up to 24 hours, or even 2 days, so plan ahead!
- Easy Scoops: Let the ice cream sit at room temperature for about 5 minutes to make it easy to scoop!
- Save some Pretzels: The pretzels will soften over time in the ice cream. To keep the crunch, reserve some of the pretzel mixture to sprinkle on top of your ice cream scoops when serving.
Storage Instructions
The Strawberry Pretzel Ice Cream will stay good in an airtight freezer safe container in the freezer for up to 1 month. Store it in the coldest part of your freezer (usually the back) for the best results, and make sure the lid is on tight to keep it from getting ice crystals on top.
This Strawberry Pretzel Pie Ice Cream combines the best parts of the beloved dessert into one unforgettable frozen dessert. Every single bite delivers the perfect balance of creamy, sweet, and salty flavors. You’ll love serving this up for a summer barbecue, or enjoying a scoop to satisfy your sweet tooth!
More Ice Cream Flavors
- Vanilla Ice Cream
- Strawberry Ice Cream
- Cookies and Cream Ice Cream
- Peach Ice Cream
- Cookie Monster Ice Cream
- Butter Pecan Ice Cream
- Coconut Ice Cream
- Lemon Cream Pie Ice Cream
If you make this Strawberry Pretzel Ice Cream Recipe please leave a comment and 🌟 rating letting me know what you think! If you post the photo on Instagram, please tag me – I’d love to see what you’re making!
Strawberry Pretzel Ice Cream
Ingredients
For the Strawberry Swirl:
- 1 1/2 cups Chopped Strawberries
- 1/4 cup Granulated Sugar
- 1/2 TBS Light Corn Syrup
- 1 tsp Fresh Lemon Juice
- 1/2 TBS Cornstarch
- 1/2 TBS Water
For the Pretzel Crumble:
- 1 cup Chopped Pretzels
- 3 TBS Unsalted Butter (Melted)
- 2 TBS Brown Sugar
For the Cheesecake Ice Cream:
- 8 oz Cream Cheese (softened)
- 1 cup Granulated Sugar
- 2 cups Heavy Cream
- 1 cup Whole Milk
- 1 tsp Vanilla Extract
Instructions
For the Strawberry Swirl:
- Blend up the strawberries and sugar until smooth. 1 1/2 cups Chopped Strawberries, 1/4 cup Granulated Sugar
- Pour the strawberry puree, corn syrup, and lemon juice into a medium sized sauce pan and let it start to simmer. 1/2 TBS Light Corn Syrup, 1 tsp Fresh Lemon Juice
- In a small bowl, whisk together the cornstarch and water until combined. Pour into the strawberry sauce and cook for a few minutes until thickened. 1/2 TBS Cornstarch, 1/2 TBS Water
- Transfer into another bowl and chill until needed.
For the Pretzel Crumble:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- Add the chopped pretzels, melted butter, and brown sugar into a small bowl and stir together until combined. 1 cup Chopped Pretzels , 3 TBS Unsalted Butter, 2 TBS Brown Sugar
- Pour the pretzels onto the prepared cookie sheet and bake for 6 to 8 minutes until golden and crunchy. Set aside until needed.
For the Cheesecake Ice Cream:
- Beat together the cream cheese and sugar until smooth, for a couple minutes. 8 oz Cream Cheese 1 cup Granulated Sugar
- Add in the heavy cream, milk, and vanilla and whisk until mostly combined. 2 cups Heavy Cream, 1 cup Whole Milk, 1 tsp Vanilla Extract
- Pour the ice cream mixture into the running ice cream maker and let it churn according to manufactures directions, about 25 to 30 minutes, or as long as needed, until it is a thick milkshake like texture.
- Scoop 1/3 of the ice cream mixture into a bread pan. Spoon a couple Tablespoons of the strawberry puree, and sprinkle some of the pretzels over the top. Swirl together with a knife.
- Repeat with additional layers of ice cream, strawberry sauce, and pretzels until you have added it all into the container, and swirled.
- Cover with plastic wrap or a lid and place it in the freezer for at least 6 hours, or until frozen solid enough to scoop.
Video
Notes
- Freeze your Ice Cream Bowl: Don’t forget to pre-freeze your ice cream machine bowl. Mine takes at least 16 hours to be frozen solid so it will churn my ice cream.
- Creamy Texture: To keep our creamy texture I recommend using high fat ingredients like heavy cream and whole milk. You can substitute half and half, and a lower fat milk if you want less calories, but I promise you want to use the full fat ingredients for the best texture.
- Be Patient and Plan Ahead: This Ice Cream recipe takes time! It only takes about 30 minutes of active work, but we need to freeze our ice cream bowl, let the strawberry sauce and pretzels cool, churn the ice cream, and freeze the ice cream so it hardens. Its up to 24 hours, or even 2 days, so plan ahead!
- Easy Scoops: Let the ice cream sit at room temperature for about 5 minutes to make it easy to scoop!
- Save some Pretzels: The pretzels will soften over time in the ice cream. To keep the crunch, reserve some of the pretzel mixture to sprinkle on top of your ice cream scoops when serving.
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