Desserts
Strawberry & Pretzel Ice Cream Pie
- Serves
- 8 servings
Bring it to the table
About this recipe.
A salty pretzel crust with strawberry jam, ice cream and fresh berries.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 5 oz salted pretzels
- 1/4 cup packed brown sugar (50 g, light or dark)
- 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
- 10 tablespoons unsalted butter (melted)
- 1/2 cup strawberry jam
- 2 teaspoons fresh lemon juice
- 1 pint strawberry ice cream (softened in the refrigerator for about 20 minutes)
- 10 oz fresh strawberries (about 2 cups; some halved or quartered, some left whole)
Set each layer before the next
A firm crumb base and a briefly frozen jam layer make it easier to spread the ice cream without pulling the layers apart.
At the table
Add fresh berries after unmolding, then slice and serve promptly.
The cooking plan
How to make Strawberry & Pretzel Ice Cream Pie.
Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.
Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.
Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.
Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.
Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Strawberry & Pretzel Ice Cream Pie
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Ingredients
- 5 oz salted pretzels
¼ cup packed brown sugar 50 g, light or dark- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
- 10 tablespoons unsalted butter melted
- ½ cup strawberry jam
- 2 teaspoons fresh lemon juice
- 1 pint strawberry ice cream softened in the refrigerator for about 20 minutes
- 10 oz fresh strawberries about 2 cups; some halved or quartered, some left whole
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.
- Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.
- Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.
- Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.
- Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
Can I print or check off the ingredients?
Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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