Strawberry Ice Cream Pretzel Pie

Lately, I’m having a moment with ice cream pies, and this Strawberry Ice Cream Pretzel Pie may just be my favorite one yet. Let’s break it down – we’ve got a salty, crumbly crust made of crushed pretzels. Then, we’ve got fresh strawberry jam that comes together on the stove in no time at all. Those jammy berries are then swirled through your favorite vanilla ice cream and poured into the crust. And for me, this would be more than enough. But I know my family. So I added a chocolate shell for the top. A couple of taps with your spoon will break that chocolatey lid and reveal the beautiful pink filling encased in the buttery pretzel crust. It’s quite honestly to die for!

How to make Strawberry Ice Cream Pretzel Pie

The pretzel crust is what forms the base of this sweet and salty pie from heaven. It’s a bit more challenging than a crust made of cookies or graham crackers because pretzels have less moisture. So, be prepared for a lot of crumble. And it’s ok. First, try to get the pretzels ground really fine in the food processor. Sometimes I get nervous that I’ll go too far when I use my food processor, but don’t worry about it with pretzels. Get them to the consistency of coarse sand. Then just press them really well into the springform pan. After you bake the crust, go back over it with a spoon or spatula while its still warm. Press again, and don’t worry if it’s not perfect. Then, leave it alone. Let it cool completely before you pour the filling in.

For the ice cream filling, we first have to make the strawberry jam. Simply cook fresh strawberries down on the stove with a bit of lemon juice and sugar until they become syrupy. Then just swirl the jam into your favorite vanilla ice cream.

Making the Homemade Chocolate Shell Topping

Remember Magic Shell? For me, it brings back some sweet memories. Every summer, we would travel to south Florida to visit my father’s side of the family – grandparents, aunts, uncles and cousins. And Grandmom would always have Magic Shell in her house. It was the only time of year we got to have it, because our mom didn’t buy it at home. So it was a super special treat. The tap tap tap of my spoon to break the shell was almost as satisfying as actually eating it. I mean, it really is kind of magical if you think about it. You pour it onto something cold and boom – it hardens!

Even more magical is how easy it is to duplicate at home. All you have to do is melt some chocolate and stir in a little coconut oil. So easy and fun! Maybe if Mom had known this, she would have let us have it more than once a year…

When you slice this Strawberry Ice Cream Pretzel Pie, the crust will be crumbly but it won’t fall apart. I like to sprinkle the extra pretzel over the top of my slice, cause that sweet-and-salty thing is just so darn good. I have a feeling we’ll be enjoying a few more ice cream pies this summer, and you know I’ve got a few more in store for you, my friends. But definitely try this one right here. It’s a good one. Enjoy!

Strawberry Ice Cream Pretzel Pie

A sweet and salty combo of jammy strawberry ice cream and a crumbly pretzel crust, topped with chocolate shell

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

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• 8 oz. miniature pretzels
• 10 Tbsp. butter
• 1.5 quarts quality vanilla ice cream
• 2 cups strawberries hulled
• 1 Tbsp. lemon juice
• 1/2 cup water
• 1/2 cup sugar
• 6 oz. semisweet chocolate chips
• 1 tsp. coconut oil

Instructions

 

• Preheat oven to 375 degrees.
• Place a 9″ springform pan on top of a sheet of parchment paper. Trace the circle of the pan and cut it out. Place parchment circle on the bottom of the pan. Coat the parchment and sides with nonstick cooking spray.
• Pulse pretzels in a food processor until they are the consistency of coarse sand. Melt the butter in the microwave in 20 second intervals until completely melted. With the motor running on low speed, pour the butter through the feed tube until combined. Dump the pretzel mixture into the springform pan. Using wet hands, press the crumbs onto the bottom and up the sides of the pan. Don’t worry if it is very crumbly. Bake 8-10 minutes.
• While the crust is still warm, press it into the pan again using a metal spoon or spatula. Allow to cool completely before filling.
• Remove the ice cream from the freezer and let it thaw on the countertop while you make the strawberry jam. Combine the strawberries, lemon juice, water and sugar in a saucepan and bring to a boil. Reduce the heat to medium-low and allow to thicken, using a wooden spoon to break up the strawberries into smaller pieces. Simmer 15 minutes and remove from heat. Allow to cool to room temperature. The jam can also be stored in the refrigerator in an airtight container for future use.
• Pour the softened ice cream into the cooled pretzel crust. Gently swirl in the jam using a knife. Cover with plastic wrap and freeze at least 2 hours.
• To make the chocolate shell, melt the chocolate in the microwave in 30 second intervals until completely melted. Stir in the coconut oil. Pour over the frozen pie and press additional pretzels into the shell quickly. Refreeze for later, or serve immediately.

Keyword ice cream cake, ice cream pie, pretzel crust, strawberry ice cream

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