Strawberry pretzel salad is one of my absolute favorite summer desserts – it’s cool and creamy paired with sweet and salty. This is a winning combination. Here in WV, we’ve been having a seriously hot summer and the obvious cure for hot summers is ice cream. I have a great ice cream maker, but I didn’t want to drag it out for this recipe. I had made vanilla ice cream before without an ice cream maker, so I figured strawberry would not be too different. This recipe is great for making ice cream in the freezer.
I found a recipe for strawberry ice cream and added my own spin on it to make it truly delicious. What could make homemade strawberry ice cream better, you ask? Adding a baked pretzel crust, of course! This ice cream is so refreshing and finding bits of sweet and salty pretzels mixed in isn’t too shabby either – enjoy!
Strawberry Pretzel Salad Ice Cream
Ice Cream Base
- 1 1/2 cup Milk
- 1 1/2 tbsp Sugar
- 2 tbsp Vanilla Pudding
- 1 cup Sweetened Condensed Milk
- 1 cup Fresh Strawberry Puree (fresh strawberries, washed and pureed)
- 1 cup Heavy Whipping Cream
- 1 tsp Strawberry Extract
- 1/2 cup Chopped Frozen Strawberries (don’t thaw)
Mix 1/2 cup of the milk with the 2 tbsp of vanilla pudding and set aside. Bring the remaining milk and sugar to a rolling boil on medium heat. Once the mixture is boiling, stir in the vanilla pudding mix. Turn down the heat and continue stirring until the mixture coats the back of your spoon, this should take about 4-5 minutes. Let this cool completely.
Using a bowl that will fit in your freezer (I used my Kitchen-Aid’s stand mixer bowl), combine the sweetened condensed milk, strawberry puree, heavy whipping cream and strawberry puree. Move this bowl to the freezer for about 15 minutes.
Remove the bowl from the freezer, add in the vanilla pudding mixture and whip the mixture at the highest setting for 10 minutes. After 10 minutes, return the bowl to the freezer for another 30 minutes. This process needs to be repeated two more times – so you’ll whip the ice cream a total of three times. During the third whipping the ice cream should be harder to mix, but let your mixer do it’s thing – it needs to be whipped that long. You’ll also add in your extras at the final whipping.
While you’re waiting on your ice cream to firm up, bake your crust.
- 2 cups Crushed Pretzels
- 3/4 cup Melted Butter
- 3 tbs Sugar
Preheat oven to 400°F, and combine all ingredients. Press ingredients into the bottom of a 8×8 or 9×13 pan and bake 8-12 minutes – it needs to be like a crust and no longer soggy. Remove from oven and allow to cool completely while trying not to just shovel it in your mouth. Seriously, delicious.
Now that your ice cream has gone through two whippings and is ready for the third, slowly start to mix in your cooled crust and frozen strawberries a little at a time while continuing to mix for 10 minutes.
Transfer the ice cream to an 8×8 pan and cover with two layers of Saran Wrap. You’ll want the first layer of Saran Wrap to actually lay on top of the ice cream, this prevents a film from forming. Once the ice cream is set, you can throw this layer away. Use the second layer to wrap the pan tightly and prevent freezer burn. Although you’ll want to demolish this right away, try your best to return the pan to freezer for 6-8 hours or overnight. Enjoy!