Strawberry Pretzel Ice Cream Cake Recipe: You’ll be reaching for this lovely, no-bake Strawberry Pretzel Ice Cream Cake every summer. Sweet ginger cookies are combined with salty pretzels to make the crust. Next, layers of rich vanilla and strawberry ice cream are added to the crust,
And the ice cream is swirled with fresh strawberry jam. It’s finished with a big helping of fresh strawberries on top. This creamy, super berry-filled, icy cold cake comes together quickly and needs very little work.
Strawberry Pretzel Ice Cream Cake Recipe
Ingredients
- 1 cup mini salted pretzels
- 15 gingersnap cookies
- 6 tablespoons salted butter, melted
- 5 cups vanilla ice cream
- 4 cups strawberry ice cream
- 1 cup strawberry jam
- 1 cup sliced fresh strawberries
Instructions
- Using parchment paper, line an 8-inch square baking sheet.
- Pulse the gingersnaps and pretzels into tiny crumbs in a food processor. When the mixture holds together when squeezed, add the butter and pulse. Press firmly onto the pan’s bottom. For fifteen minutes, freeze.
- Spread 4 cups of vanilla ice cream over the crust that has been frozen. Spread or flatten into a layer that is largely even. Set aside 30 minutes to freeze.
- Spread or flatten a half cup of vanilla ice cream over the strawberry layer. Add sliced strawberries on top. The cake should be wrapped and frozen for four hours.
- Take it out of the freezer. Lift the cake out of the pan using the parchment paper. Give it five minutes to sit. Cut, then savor right away.
- Gently stir the strawberry jam and ice cream together in a bowl. Apply on the layer of vanilla. Freeze for an additional half-hour.
ALSO SEE
Notes
- No Food Processor: If you do not have a food processor, just add the cookies to a large ziplock bag and use a rolling pin to smash the cookies into crumbs. Or simply crush them by stepping all over the bag!
NUTRITION INFORMATION
- Serving Size: 1 slice
- Calories: 360
- Fat: 19g
- (Sat Fat: 12g)
- Sodium: 60mg
- Carbohydrate: 41g
- (Fiber: 0g
- Sugar: 26g)
- Protein: 4g
FAQs AND QUESTIONS
How To Make Strawberry Pretzel Ice Cream Pie
- For more detailed instructions, see the recipe card below, but this will give you a good idea of how to make this strawberry pretzel ice cream pie.
- Make the crust by pulsing the pretzels in a food processor or blender until mostly fine with a few textured pieces left. Drizzle in the melted butter and pulse again to combine. Then pour the crust mixture into the pie plate or 9-inch Springform pan. Press the mixture firmly into the bottom and up the sides of a pie plate.
- Scoop half of the softened ice cream onto the crust and gently press it down with the back of a large spoon or spatula, disrupting the crust as little as possible. Spread some of the strawberry jam over the softened ice cream. Sprinkle with a little chopped chocolate.
- Top the jam layer with more softened ice cream, again spreading it to the edges of the pie plate with the back of a spoon or a spatula. Dot the remaining jam onto the top of the pie and, using a knife, gently swirl the jam into the ice cream by dragging the tip of the knife through the top 1-inch of ice cream in a swirling pattern.
- Sprinkle the top of the pie with chopped chocolate and place it in the freezer until frozen solid
- Prior to serving, garnish with whipped cream, pretzel twists, and/or additional chopped or shaved chocolate, if desired.
How To Store Strawberry Pretzel Ice Cream Pie
- Assuming you have any leftovers or maybe you want to prep your ice cream pie ahead of time to serve for an upcoming event, this is what we recommend:
- Freeze whole: Once the pie is frozen solid, wrap the entire pie (in the dish) tightly in plastic wrap or aluminum foil and return to the freezer for up to 1 month.
- Freeze individual slices: Once the pie is frozen solid, slice into 10–12 slices and wrap each one tightly in plastic wrap or aluminum foil. Store wrapped slices in a zip-top plastic bag or other freezer-safe containers with a lid in the freezer for up to 1 month.
