Best 7 Pretzel Ice Cream Recipes
Indulge in a delightful culinary adventure with our tantalizing Pretzel Ice Cream recipes, a harmonious blend of sweet and salty that will transport your taste buds to a realm of pure bliss. Discover the classic Pretzel Ice Cream, a beloved combination of creamy vanilla ice cream enveloped in a crunchy pretzel crust, a perfect balance of textures and flavors. Embark on a journey of exploration with our unique variations, like the Salted Caramel Pretzel Ice Cream, where the richness of salted caramel sauce elevates the classic to new heights. For a touch of tangy zest, try our Lemon Pretzel Ice Cream, a refreshing twist that will invigorate your senses. And for those who crave a burst of chocolatey goodness, our Chocolate-Covered Pretzel Ice Cream is an absolute must-try. Prepare to be captivated by the symphony of flavors and textures in each bite, as the smooth ice cream, crunchy pretzels, and delectable toppings unite to create an unforgettable culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
ICE CREAM PRETZEL CAKE
"Our family loved a dessert we had at a local restaurant, so I invented my own version for a birthday party," explains Monica Rush of Reading, Pennsylvania. "It was a big hit. It's simple to make ahead and just pull out of the freezer when you need it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. , Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight.
Nutrition Facts : Calories 320 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 277mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
SALTY PEANUT-PRETZEL ICE CREAM CAKE
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that's what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 40m
Yield One 9-inch cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
- Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
- When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
- Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
- After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
- Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
- To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
MINI ICE CREAM PRETZEL SANDWICHES
These little one- or two-bite ice cream sandwiches are quick and easy to make, and fun to eat. Different flavors of ice cream and fresh fruit give you lots of options.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Spoon about 2 teaspoons ice cream onto 12 Snack Factory® Pretzel Crisps®, and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps®.
- Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 6.6 g, Cholesterol 1.2 mg, Fat 0.8 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 62.7 mg, Sugar 1.8 g
ICE CREAM PRETZEL CAKE
If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It's simple to make ahead and just pull out of the freezer when you need it.
Provided by Vseward Chef-V
Categories Frozen Desserts
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly.
- Press onto the bottom of a greased 9-in. springform pan.
- Cover and freeze for at least 30 minutes.
- Spread fudge topping over crust; cover and freeze.
- Set aside 16 chocolate-covered pretzels for garnish.
- Place remaining pretzels in a food processor; cover and process until crumbly.
- Transfer to a large bowl; stir in ice cream.
- Spread over fudge topping.
- Drizzle with caramel topping.
- Garnish with reserved pretzels.
- Cover and freeze for at least 8 hours or overnight.
Nutrition Facts : Calories 305, Fat 13.3, SaturatedFat 7.9, Cholesterol 40.7, Sodium 398.9, Carbohydrate 42.1, Fiber 1.4, Sugar 19.5, Protein 4.9
PRETZEL ICE CREAM PIE
Provided by Christina Tosi
Categories Dessert Kid-Friendly Frozen Dessert Party Small Plates
Yield makes 1 (10-inch ) pie; serves 8 to 10
Number Of Ingredients 3
Steps:
- 1. Using your hands (or a food processor if you prefer), crumble the pretzel crunch clusters to half their size. (The smaller size will make for better distribution of the moisture and fat, creating a nice crunchy crust.)
- 2. Toss the melted butter into the crumbled pretzel crunch, mixing well. Using your fingers and the palms of your hands, press the mixture firmly into a 10-inch pie tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic, the crust can be frozen for up to 2 weeks.
- 3. Use a spatula to spread the ice cream into the pie shell. Freeze the pie for at least 3 hours, or until the ice cream is frozen hard enough so the pie is easy to cut and serve. Wrapped in plastic wrap, the pie will keep for 2 weeks in the freezer.
PRETZEL ICE CREAM
Provided by Christina Tosi
Categories Ice Cream Machine Cheese Dairy Dessert Kid-Friendly Frozen Dessert Cream Cheese Birthday Peanut Free Tree Nut Free Soy Free Small Plates
Yield makes about 700 g (1 quart )
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 300°F.
- 2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
- 3. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
- 4. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
- 5. Bloom the gelatin (see note below).
- 6. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
- 7. Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
ICE CREAM PRETZEL CAKE
This is from the current Quick Cooking. It was a big hit at a family bbq. Cook time is freezing time.
Provided by pines506
Categories Dessert
Time 9h30m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly.
- Press onto the bottom of a greasted 9-in. springform pan.
- Cover and freeze for at least 30 minutes.
- Spread fudge topping over crust; cover and freeze.
- Set aside 16 chocolate-covered pretzels for garnish.
- Place remaining pretzels in a food processor; cover and process until crumbly.
- Transfer to a large bowl; stir in ice cream.
- Spread over fudge topping.
- Drizzle with caramel topping.
- Garnish with reserved pretzels.
- Cover and freeze for at least 8 hours or overnight.
Nutrition Facts : Calories 310.9, Fat 13.9, SaturatedFat 8.2, Cholesterol 43, Sodium 395.1, Carbohydrate 43.2, Fiber 1.5, Sugar 20.3, Protein 5.1
Tips:
- Choose the right pretzels: For the best flavor and texture, use fresh, hard pretzels. Avoid using soft pretzels, as they will not hold up well in the ice cream.
- Crush the pretzels finely: Before adding the pretzels to the ice cream, crush them into small pieces. This will help them distribute evenly throughout the ice cream and prevent them from becoming too chewy.
- Add the pretzels at the end: To prevent the pretzels from becoming soggy, add them to the ice cream just before churning. This will give them time to flavor the ice cream without becoming too soft.
- Use a good quality ice cream base: The ice cream base is the foundation of your pretzel ice cream, so it's important to use a good quality one. You can use a store-bought ice cream base or make your own using fresh cream, milk, and sugar.
- Churn the ice cream according to the manufacturer's instructions: The churning process is essential for creating smooth, creamy ice cream. Be sure to churn the ice cream according to the manufacturer's instructions to ensure that it reaches the proper consistency.
Conclusion:
Pretzel ice cream is a delicious and easy-to-make treat that is perfect for any occasion. With its sweet and salty flavor, it's sure to be a hit with everyone. So next time you're looking for a unique and delicious ice cream recipe, give pretzel ice cream a try!
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