Strawberry Pretzel Ice Cream
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.
Servings: 8
Calories: 544kcal
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.
Nutrition
Calories: 544kcal | Carbohydrates: 50g | Protein: 6g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 244mg | Potassium: 211mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1439IU | Vitamin C: 17mg | Calcium: 116mg | Iron: 1mg