A quick housekeeping note before I get into this Strawberry Pretzel Ice Cream Pie (which you really, really need to try). When I set up the new layout and switched over to my self-hosted site I didn’t correctly transfer all of the email subscribers. I think I’ve fixed that now! So, if you’re just tuning in after my hiatus there are a few posts for you to catch up on including some recipes that really shouldn’t be missed: Testing… tap tap, Orange Sherbet, Lemon Crumb Bars, Buttermilk Cornmeal Pancakes.
Moving onto this pie which includes some of my favorite things (ice cream and strawberries) and one of my favorite flavor combinations (sweet and salty). At every family gathering that I can remember my Aunt Beth has brought a big pan of Strawberry Pretzel Salad. If you’re familiar with Southern cooking you’ll know that this ‘salad’ is really more of a dessert masquerading as a side dish. You won’t hear anyone in my family complaining though, the salty pretzels are a perfect complement to the sweet cream cheese center and strawberry jello topping. In addition to being delicious in a ‘salad’, it’s unsurprising that those flavors are also dynamite in the form of an ice cream pie.
The quick pretzel crust is baked for just a few minutes to ensure it doesn’t get soggy. Pretzel ice cream (yes, ice cream flavored with pretzels) is the perfect filling for the pie. While vanilla ice cream would also be delicious here, I thought that steeping the ice cream base in pretzels really took the flavor over the top. To finish it off, the pie is served with a big handful of fresh summer strawberries.
- 3½ cups (5.5 oz.) pretzel sticks
- ⅓ cup brown sugar
- 7 tbl. unsalted butter, melted
- 3 cups pretzels
- 1½ cups whole milk
- 1½ cups heavy cream
- 1 vanilla bean, split
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 lb. strawberries, rinsed, hulled, and sliced
- 1 tbl. sugar
- 1½ tsp. vanilla extract
- To make the crust: preheat the oven to 350 degrees. Crush the pretzels in a food processor (or use a plastic bag and rolling pin). Stir in the brown sugar and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake for 7-8 minutes then set aside to cool.
- To make the ice cream: cool the oven to 300 degrees. Place the pretzels on a lined baking sheet and cook for about 15 minutes until lightly toasted. Set aside to cool. In a medium pan, combine the milk, cream, vanilla bean, and sugars. Bring to a simmer over medium heat. Once the sugar has completely dissolved and small bubbles are beginning to form, add the toasted pretzels. Cover and remove from heat. Let steep for about 5-8 minutes then strain the mixture through a fine mesh sieve. Discard the pretzels and thoroughly chill the ice cream base. Once cool, churn in the ice cream maker according to the manufacturer's instructions. When it has finished churning, spread in an even layer over the crust.
- To make the strawberry sauce: combine the chopped strawberries with the sugar and vanilla extract. Let the berries stand for 20-30 minutes to macerate. Gently mash some of the strawberries with a fork. Prior to serving, allow the pie to sit at room temperature for 5-10 minutes. Top with the sweetened strawberries.
Adapted from Annie’s Eats