About the Recipe
Introducing a delightful twist on the classic Strawberry Pretzel Pie, now as a delectable No-Churn Ice Cream. This Gluten-Free Strawberry Pretzel Pie No-Churn Ice Cream combines the sweet and tart flavors of fresh strawberries with the unique texture of a crunchy, salty pretzel crust, creating a satisfying contrast. The creamy ice cream base enhances these flavors, resulting in a refreshing and indulgent treat.
Simplicity and convenience make this dessert appealing. No ice cream maker is needed, making it easy to prepare quickly. With just a few ingredients, including ripe strawberries, cream cheese, whipped cream, and crushed pretzels, you can create this no-bake treat. It’s ideal for warm summer days when you want something cool and satisfying without spending much time in the kitchen.
As you layer the components, you’ll experience the delightful contrast of textures and flavors. The crunchy and salty pretzel crust complements the sweet and slightly tangy strawberry filling beautifully. This combination tantalizes your taste buds and provides a delightful crunch that enhances the overall eating experience. Each bite of this Strawberry Pretzel Pie no-churn ice cream is a celebration of summer, evoking memories of picnics and gatherings.
This versatile dessert can be customized with mix-ins like chocolate chips, nuts, or strawberry sauce. It can also be made ahead, making it perfect for parties or barbecues. The vibrant strawberries against the creamy ice cream create a visually stunning presentation.
In conclusion, this Strawberry Pretzel Pie No Churn Ice Cream is an experience that combines the best of a classic dessert with modern convenience. Whether enjoyed on a hot day or as a dessert after dinner, it promises to satisfy your cravings for something cool, creamy, and delicious.
Ingredients
2 cups heavy whipping cream
14 ounces sweetened condensed milk
6 ounces cream cheese, softened to room temperature
1 teaspoon vanilla extract
½ strawberry pretzel pie
Preparation
In a stand mixer, whip the cream until stiff peaks form. Be cautious not to over-whip it. The cream is ready when you pull the beaters out and it stands upright.
In a separate large bowl, whisk the vanilla extract into the sweetened condensed milk.
Gently fold the whipped cream into the vanilla-infused milk using a spatula. Slowly incorporate the two mixtures together to maintain a light and airy texture.
Transfer the combined ingredients plus ½ strawberry pretzel pie to a food processor and blend until smooth.
Transfer the mixture to an insulated tub or paper containers. Freeze for 4-6 hours until firm.
Notes