Homemade Strawberry Pretzel Ice Cream Recipe

// Strawberry Pretzel Ice Cream //


Yep, you got it… Strawberries & Pretzels! It’s a take off the classic Strawberry Pretzel Salad that so many of us know and love. The tangy strawberry Jell-0 paired with a  sweet cream cheese layer on top of a bed of pretzels. If you’ve never had it before, it may seem a little strange, the salty and sweet combination, but it’s actually really good!


img source // strawberry pretzel salad in a jar from my baking addiction

Here’s a fantastic example of the fun dessert from My Baking Addiction.  If you haven’t ever tried it, you should whip up a batch, it’s really good. I used this recipe as the inspiration for my new ice cream flavor.

Last week, I started a new series for the next few months… ICE CREAM! I LOVE homemade ice cream and I thought it would be fun to go back to our roots and learn the art of homemade ice cream. For my first ice cream post, It was my ice cream 101 if you will. I shared a fantastic ice cream base, The Best Homemade Vanilla Ice Cream recipe…  That vanilla recipe is GREAT on it’s own, but it is also a fantastic base for all kinds of different flavors.


All I had to do was add a few more ingredients to that recipe to make my strawberry pretzel ice cream. Here is the recipe…


Homemade Strawberry Pretzel Ice Cream Recipe
Prep time
Cook time
Total time
Inspired by the classic Strawberry Pretzel Salad, this frozen treat will charm your family and friends with it's sweet and slightly salty flavors!
Recipe type: Dessert
Cuisine: American
Serves: 6
  • 2 cups whole milk
  • 1⅓ cups of sugar
  • 1 vanilla bean
  • 6 large egg yolks
  • 2 cups heavy cream
  • 1½ cups of strawberries cut into bite sized pieces
  • 2 tablespoons sugar
  • 1 small packet of strawberry Jell-o
  • 1 cup of lightly crushed pretzels
  1. First you will need to grab your 6 eggs and separate the yolk from the whites. Save your whites in your fridge and use them to make macrons or angel food cake or egg white omelets... either way, you don't want to just throw them down the drain.
  2. In a large sauce pan combine the sugar and whole milk stir to combine. Place over medium-low heat. Carefully stir and watch that is doesn't ever come to a boil.
  3. Cut your vanilla bean length wise and scrape out the vanilla caviar and place in the milk, sugar mixture. Then add the entire vanilla bean as well. Continue to gently stir. Heat the mixture until it is hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.
  5. Now you need to temper the egg yolks with a couple of ladles full of the hot milk and sugar mixture. You need to do this so that your eggs don't become scrambled eggs in the hot milk. Once your egg yolks are tempered or brought up to temperature, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture starts to thicken. You can tell that it's ready when it coats the back of a spoon.
  6. Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream.
  8. At this point you need to put your base into the refrigerator for at least an hour to chill before you attempt to churn it in your ice cream maker.
  9. Prepare your Strawberries while you are waiting for the base to chill. Cut your strawberries into bite sized pieces and place in a bowl.
  10. Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.
  11. For the basic vanilla ice cream, all you need to do is churn the ice cream base in your ice cream maker following the directions for the specific machine.
  12. Once the ice cream base has churned for 10-15 minutes and it is the consistency of soft serve ice cream, slowly pour your strawberry mixture into the churning mixture.
  13. Next, add the pretzels and let church for a few more minutes.
  14. Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
  15. I line a bread pan with plastic wrap and scoop my ice cream in the bread pan, cover and place in the freezer for 3-4 hours before serving. More or less depending on what consistency you like for ice cream.

Serve this on a nice warm spring day and your family and friends will be blown away with this fun flavor mixture!



  1. says

    Oh, this looks divine! I am going to have to make this. SOON!!!

  2. says

    I LOVE strawberry pretzel salad…the refreshing, salty and sweet all together! This recipe would definitely do well to satisfy my pregnancy salty-sweet cravings! Thanks for sharing!

  3. says

    Sweet and salty is the BEST! I keep meaning to buy an ice cream maker and now I’m just gonna have to do it!! Pinning to try asap. :)

  4. says

    Greetings! I’ve been reading your blog for a while now and finally got the
    bravery to go ahead and give you a shout out
    from New Caney Tx! Just wanted to say keep up the good job!

  5. Amy says

    Just made this today and it is sooooooo delicious and easy to make!! I don’t think the base I made was as cold as yours because it took about 30 mins to get to the “soft serve” consistency in the ice cream maker. Still came out delicious! Thank you for sharing your recipe!!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: