UPDATED • 6/22/2018 {Originally posted on 3/14/2014}
Inspired by the classic Strawberry Pretzel Salad, this frozen treat will charm your family and friends with it’s sweet and slightly salty flavors. Homemade Strawberry Pretzel Ice Cream Recipe perfect for your Summer gatherings!
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. It’s a yum recipe but with a disclaimer to people with eating disorders to remain mindful while consuming it.
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
Ingredients
- 2 cups whole milk
- 1 1/3 cups of sugar
- 1 vanilla bean
- 6 large egg yolks
- 2 cups heavy cream
- 1 1/2 cups of strawberries cut into bite sized pieces
- 2 tablespoons sugar
- 1 small packet of strawberry Jell-o
- 1 cup of lightly crushed pretzels
Instructions
- 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.
- 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.
- 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.
- Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.
- 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.
- Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.
- Slowly stir in the heavy cream.
- 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.
- Prepare your Strawberries while you are waiting for the base to chill. Cut your strawberries into bite sized pieces and place in a bowl.
- Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.
- 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.
- 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.
- Next, add the pretzels and let church for a few more minutes.
- Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
- 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.
- Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.
- 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.
- 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.
- Next, add the pretzels and let church for a few more minutes.
- Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.
- 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.
Notes
PrintStrawberry Pretzel Ice CreamPrep 15 minsCook 45 minsInactive 1 hourTotal 1 hour, 60 minsAuthor Heather Thoming • WhipperBerryYield 6 serving
This fun take on a classic summer dessert is sure to be a crowd pleaser! Inspired by the classic Strawberry Pretzel Salad, this frozen treat will charm your family and friends with it's sweet and slightly salty flavors!
Ingredients2 cups whole milk1 1/3 cups of sugar1 vanilla bean6 large egg yolks2 cups heavy cream1 1/2 cups of strawberries cut into bite sized pieces2 tablespoons sugar1 small packet of strawberry Jell-o1 cup of lightly crushed pretzelsInstructionsFirst 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.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.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.Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.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.Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.Slowly stir in the heavy cream.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.Prepare your Strawberries while you are waiting for the base to chill. Cut your strawberries into bite sized pieces and place in a bowl.Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.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.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.Next, add the pretzels and let church for a few more minutes.Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.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.Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.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.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.Next, add the pretzels and let church for a few more minutes.Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.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.
Courses Dessert
This fun take on a classic summer dessert is sure to be a crowd pleaser! Inspired by the classic Strawberry Pretzel Salad, this frozen treat will charm your family and friends with it's sweet and slightly salty flavors!
Ingredients2 cups whole milk1 1/3 cups of sugar1 vanilla bean6 large egg yolks2 cups heavy cream1 1/2 cups of strawberries cut into bite sized pieces2 tablespoons sugar1 small packet of strawberry Jell-o1 cup of lightly crushed pretzelsInstructionsFirst 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.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.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.Add the yolks to a large bowl and whisk for 2 minutes until the yolks become a lighter color.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.Using a fine mesh strainer, strain your mixture into a large glass bowl. Discard any lumps.Slowly stir in the heavy cream.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.Prepare your Strawberries while you are waiting for the base to chill. Cut your strawberries into bite sized pieces and place in a bowl.Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.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.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.Next, add the pretzels and let church for a few more minutes.Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.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.Cover with sugar and Jell-o powder and let them macerate in the fridge for an hour or so.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.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.Next, add the pretzels and let church for a few more minutes.Your ice cream will still be pretty soft when it is finished churning and will need more time in the freezer before you serve.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.
Courses Dessert
Serve this on a nice warm Summer day and your family and friends will be blown away with this fun flavor mixture!
Bring to a simmer over medium heat, whisking frequently. Reduce the heat and simmer for 4 minutes. Remove from the heat. 
Slowly pour this back into the hot milk, whisking constantly. Return to the medium heat and cook, whisking frequently, until it comes to a boil. 
Boil for 1 minute, then remove from the heat. Whisk in the cream cheese mixture. Remove the vanilla bean husk. Whisk in the vanilla extract. 
Adding the jam is best done AFTER you have finished with the ice cream maker. I actually borrowed a trick from Starbucks and swirled the jam onto the inside of the plastic jar before I even put the ice cream in the jar. 
Then, I filled the plastic jar half way and put a spoonful of jam on the top. I filled the plastic jar the rest of the way, leaving about 3/4 of an inch at the top of the jar to allow for expansion. Then I added another spoonful of jam. Then I took a knife and gently stirred the ice cream in ONE figure eight pattern. You want this ice cream to be swirled not totally stirred in. 
That’s the key phrase though… JUST FINE. When I prepared my first TortillaLand® tortilla and tasted it, all of a sudden, just fine was no longer good enough. There is magic to cooking your own tortillas. It truly only takes an extra 60 seconds to cook and they taste warm, light, full of the flavor that tortillas are supposed to have. Somehow, unlocking those flavors right before you plan on eating them is the best way to have a tortilla! Whether you are using it for a humble quesadilla or creating some tasty desserts with them, the old saying is true… Fresh is best!
