No-Churn Strawberry Pretzel Pie Ice Cream

No-Churn Strawberry Pretzel Pie Ice Cream and A Father's Day Gift Guide! Learn how simple it is to make a no-churn ice cream that tastes like the classic strawberry pretzel pie casserole dessert! A cream cheese ice cream is swirled with a stovetop strawberry sauce and crumbled bits of pretzel crunch. The end result is a deliciously balanced and textured dessert that even non-ice cream lovers will love! Also, shop for all the dads in your life with this no-frills gift guide!

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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:

  1. 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:

  1. 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:

  1. 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.
  2. 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!