This no-churn strawberry pretzel pie ice cream features a cream cheese ice cream base, a strawberry sauce swirled throughout, and bits of pretzel crunch!
For the pretzel crunch:
2 cups of crushed mini pretzel twists (crushed to pea gravel consistency)
¼ cup brown sugar
3 tablespoons sugar
½ cup unsalted butter melted
For the strawberry sauce:
2 cups sliced strawberries
1/3 cup sugar
Pinch of salt
For the cream cheese ice cream:
6 ounces cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract or vanilla bean paste
2 cups heavy whipping cream
To prepare the pretzel crunch:
Preheat the oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium-sized bowl. Pat the mixture out into a thin layer on a rimmed baking sheet and bake in the preheated oven for about 10 minutes, tossing once about halfway through. Remove from oven to cool completely and break the cooled mixture into 1/4″-1/2” sized chunks. Set aside until ready to use.
To prepare the strawberry sauce:
Combine all the ingredients in a medium-sized saucepan over medium-low heat. Mash the berries and cook, stirring frequently, until the mixture begins to bubble. Cook stirring often for 5-6 minutes and allow to cool completely prior to use.
To prepare the ice cream:
In a medium-sized bowl, use a hand mixer to cream the cream cheese on medium speed until smooth and no lumps remain. Add the condensed milk and vanilla, stirring to combine. In a separate bowl, use a mixer fitted with a whisk attachment to whip the heavy cream on medium speed until thickened to a cloud-like consistency. Fold in the cream cheese mixture until smooth. Fold a cup or so of the pretzel crunch into the ice cream- you can add more as desired, but you may not end up using all of it.
Spread a thin layer of ice cream into the bottom of an 8”x4” loaf pan or other freezer-safe container to store the ice cream. Drizzle a couple of tablespoons of the strawberry sauce on top and add a sprinkle of extra pretzel crumbs, if desired. Repeat this process with the remaining ice cream, swirling in as much of the strawberry sauce as you desire. I typically use it all. Once all of the ice cream as been spooned into the loaf pan, cover with a piece of aluminum foil and allow the ice cream to freeze until solid, about 6 hours or overnight. Enjoy!