epicurious5.0
Strawberry and Pretzel Ice Cream Pie
This pie celebrates strawberries three ways: with a layer of jam, store-bought ice cream, and a tumble of fresh berries.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
- ●measuring cup
- ●whisk
📝 Preparation Steps
1
Line bottom of pan with a parchment paper round. Pulse 5 oz. salted pretzels, ¼ cup (packed; 50 g) light or dark brown sugar, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a food processor until small crumbs form. Drizzle in 10 Tbsp. unsalted butter, melted, and pulse to combine. (Alternatively, crush pretzels in a resealable 1-gallon plastic bag with a rolling pin or measuring cup, shaking bag occasionally to create even pieces, to fine crumbs. Stir crumbs, brown sugar, and salt in a small bowl, then drizzle in butter and stir to coat evenly.) Transfer crumb mixture to prepared pan and press firmly and evenly across bottom and partially up sides with your hands and the bottom of measuring cup. Freeze crust until set, at least ⏱️ 30 minutes.
. salted pretzels5 oz. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. unsalted butter, melted10 Tbsp
2
Whisk ½ cup strawberry jam and 2 tsp. fresh lemon juice in a small bowl. Scrape onto crust and spread into an even layer. Freeze ⏱️ 10 minutes to set.
. fresh lemon juice2 tsp
3
Scoop 1 pint strawberry ice cream, softened in refrigerator ⏱️ 20 minutes, onto jam layer in pan; smooth into an even layer, lightly mashing any firmer parts into place. Freeze until very firm, at least ⏱️ 5 hours.
pint strawberry ice cream, softened in refrigerator 20 minutes1
4
To serve, unmold pie and top with 10 oz. fresh strawberries (about 2 cups), some halved, some quartered, some left whole. Do ahead: Pie (without fresh berries) can be made 5 days ahead. Cover tightly and keep frozen.
. fresh strawberries (about 2 cups), some halved, some quartered, some left whole10 oz
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