Strawberry Pretzel Ice Cream
Strawberry pretzel ice cream features a tangy cream cheese base, strawberry swirl, and crunchy pretzel crumble.
Servings: 8
Ingredients
For ice cream base
- 8 ounces cream cheese softened
- 1 cup sour cream
- 1/2 cup half and half
- Zest of 1 lemon
- 1/3 cup granulated sugar
- Pinch fine sea salt
For the strawberry sauce
- 1 pound fresh strawberries
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
For the pretzel crumble
- 1 cup crushed pretzels
- 4 tablespoons melted butter
- ¼ cup brown sugar
Instructions
- In a blender, combine cream cheese, sour cream, half and half, lemon zest, 1/3 cup granulated sugar, and a pinch of salt, and puree until completely smooth. Transfer to a bowl and chill at least 4 hours.8 ounces cream cheese, 1 cup sour cream, 1/2 cup half and half, Zest of 1 lemon, 1/3 cup granulated sugar, Pinch fine sea salt
- To make the strawberry sauce, remove stems and puree strawberries until smooth. If desired, press puree through a sieve to remove seeds.1 pound fresh strawberries
- To a small saucepan, add pureed strawberries, ¼ cup granulated sugar, and lemon juice. Heat over medium, stirring often, until sugar is dissolved and mixture is somewhat thick. Let cool completely.¼ cup granulated sugar, 1 teaspoon lemon juice
- To make the pretzel crumble, preheat oven to 350°F. In a bowl, combine crushed pretzels, melted butter, and brown sugar until well-mixed and crumbly. Spread mixture onto a lined baking sheet, press to flatten somewhat, and bake 7-10 minutes, until sugar has melted. Let cool completely, then break crumble into small pieces.1 cup crushed pretzels, 4 tablespoons melted butter, ¼ cup brown sugar
- When ready to churn the ice cream, pour in cream cheese mixture and churn according to manufacturer's instructions.
- In the last few minutes of churning, sprinkle in pretzel crumble. (You may have extra.)
- Once fully churned, layer ice cream and strawberry sauce in an ice cream container or loaf pan, starting and ending with ice cream. Using a butter knife, make one or two swirls through the ice cream to marble strawberry sauce.
- Cover and freeze at least 2 hours before serving.
Notes
- Be sure to chill your ice cream bowl for 24 hours before churning.
- Save any extra pretzel crumble or strawberry sauce for topping.
- Makes about 1 quart.
