Pretzel Ice Cream Pie Food

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PRETZEL ICE CREAM PIE



Pretzel Ice Cream Pie image

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

1 recipe Pretzel Crunch
25 g butter, melted 2 tablespoons
1 recipe Pretzel Ice Cream

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



Pretzel Ice Cream image

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

300 g mini pretzels about 3/4 (16-ounce) bag, (6 cups)
440 g milk 2 cups
1 1/2 gelatin sheets
200 g glucose 1/2 cup
30 g light brown sugar 2 tablespoons tightly packed
45 g cream cheese 1 1/2 ounces
2 g kosher salt 1/2 teaspoon
0.75 g baking soda 1/8 teaspoon

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



Ice Cream Pretzel Cake image

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

1 1/4 cups crushed pretzels
6 tablespoons cold butter
3/4 cup chocolate fudge topping, warmed
2 (7 1/2 ounce) packages miniature chocolate-covered pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping

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

ICE CREAM PRETZEL CAKE



Ice Cream Pretzel Cake image

"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

1-1/4 cups crushed pretzels
6 tablespoons cold butter, cubed
3/4 cup hot fudge ice cream topping, warmed
2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
1/2 gallon vanilla ice cream, softened
1/4 cup caramel ice cream topping

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



Salty Peanut-Pretzel Ice Cream Cake image

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

2 cups/88 grams mini pretzels
1/4 cup plus 2 tablespoons/42 grams salted peanuts (preferably dry roasted)
2 tablespoons/25 grams light brown sugar
4 tablespoons/57 grams unsalted butter, melted and cooled
2 quarts/1.9 liters high-quality vanilla ice cream
3/4 cup/205 grams natural, unsweetened peanut butter, well stirred
2 tablespoons honey
1 cup/240 milliliters heavy cream

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.

STRAWBERRY PRETZEL PIE



Strawberry Pretzel Pie image

A sweet and salty pretzel crust lies beneath a smooth, tangy cream cheese layer and a topping of cool strawberry gelatin and juicy strawberries. This pie is a real sensory treat that everyone will love! Top each serving with a dollop of whipped topping if you like.

Provided by IMJEN2

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h30m

Yield 16

Number Of Ingredients 9

2 cups coarsely crushed pretzels
¾ cup margarine, melted
1 tablespoon white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O®
2 cups boiling water
2 (10 ounce) packages frozen sweetened strawberries (do not thaw)

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium bowl mix together crushed pretzels, melted margarine, and 1 tablespoon sugar. Press mixture firmly into bottom of a 9x13 inch baking pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool completely.
  • In a medium mixing bowl, beat together softened cream cheese and 1 cup sugar until smooth and fluffy. Fold in whipped topping and spread mixture evenly onto cooled crust.
  • Place gelatin in a medium heat-proof bowl and pour in boiling water. Stir gently until gelatin is completely dissolved. Add frozen strawberries and continue to stir until mixture begins to thicken. Chill until semi-firm but still pourable. Pour gelatin mixture over cream cheese layer. Chill at least 2 hours before serving.

Nutrition Facts : Calories 332.3 calories, Carbohydrate 43.6 g, Cholesterol 15.4 mg, Fat 17.3 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 7.7 g, Sodium 368 mg, Sugar 34.2 g

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