Okay friends, I have to tell you a little story first. I am a Midwest girl through and through, born and raised in Columbus, Ohio, and if you know ANYTHING about Columbus, you know about Jeni’s Splendid Ice Creams. That shop is near and dear to my heart. It is the ice cream I grew up on, the ice cream I still dream about, and honestly the whole reason I fell in love with those creamy, dreamy, cream cheese custard style scoops in the first place. So I truly cannot believe it has taken me THIS long to finally make a copycat of my own. It just feels right that my first one is a Midwest inspired flavor, because I am a Midwest girl at heart!
This Strawberry Pretzel Pie Ice Cream is everything I love about a summer treat all swirled into one pint. It starts with a rich, tangy cream cheese custard base (that signature Jeni’s texture we all adore), then gets loaded up with a buttery, salty pretzel pie crust crunch swirled all the way through, and finished with ribbons of homemade honey strawberry jam. Sweet, salty, creamy, jammy, and crunchy all in one bite. It is truly, absolutely delightful, and I could not stop sneaking spoonfuls straight from the container.
If you have ever had that nostalgic strawberry pretzel salad at a summer potluck or a family cookout, this is that same magical sweet and salty combo, but turned into the creamiest homemade ice cream you have ever had. It is the perfect treat for hot Midwest summers, backyard barbecues, or honestly any night you want to feel a little fancy with a scoop of something special. I am OBSESSED, and I have a feeling you are going to be too.
P.S. Do not rush the custard cooling step! You want that base completely chilled, ideally overnight, before it ever hits the ice cream maker. A cold base churns up so much creamier and smoother, and it makes all the difference between soft serve soup and that thick, scoopable, dreamy texture we are going for. Patience pays off BIG here, I promise!
Ingredients Needed
- Egg Yolks:Â These are the heart of our rich, silky custard base and what gives this ice cream that luxurious Jeni’s style body. Whisked with the sugar until thick and pale, they create a smooth, velvety texture that freezes up creamy instead of icy. Four large yolks is the magic number here for that perfect custard. Save those whites for a little breakfast scramble the next morning!
- Granulated Sugar:Â Our main sweetener that also keeps the ice cream soft and scoopable straight from the freezer. Beating it into the yolks adds structure and that gorgeous pale, thick custard base. Sugar does more than sweeten in ice cream, it actually keeps those ice crystals nice and small. Do not be tempted to cut it back too much or your scoop will turn out hard and icy.
- Whole Milk:Â This thins out the custard to the perfect pourable consistency and adds that classic creamy dairy flavor. Warming it gently before adding it into the yolks helps everything come together smoothly without scrambling. Whole milk is really important here, so please do not swap in skim. That little bit of extra fat is what keeps everything luscious and smooth.
- Vanilla Extract:Â A warm, sweet backbone that ties the whole custard together and makes the strawberry and pretzel really shine. It adds that cozy, bakery style flavor we all love in a great ice cream. Use a good quality pure vanilla if you can, because you truly will taste the difference. One tablespoon might sound like a lot, but trust me, it is perfect.
- Cream Cheese:Â This is the SECRET STAR and what gives this ice cream its signature tangy, cheesecake like flavor and that unmistakable Jeni’s texture. Make sure it is cubed and at room temperature so it whisks into the warm custard silky smooth with no lumps. Use a full fat block, not the tub or spreadable kind, for the best results. This is truly what makes this base taste so special and so dreamy.
- Heavy Cream:Â This gets added right before churning to make the ice cream extra rich, thick, and creamy. It whips up a little as it churns, giving you that soft, luscious, scoopable texture we all crave. Cold heavy cream straight from the fridge works best here. One full cup is exactly what you need for that perfect creamy body.
- Pretzels:Â The sweet and salty magic that becomes our pretzel pie crust crunch! Pulsed into small bits and baked with butter and brown sugar, they turn into the most addictive little crunchy, buttery, salty pieces swirled all through the ice cream. They add that nostalgic strawberry pretzel salad flavor in the best possible way. Do not skip toasting them in the oven, it makes them extra crisp and flavorful.
- Melted Butter:Â This binds our pretzel bits together and helps them bake into that irresistible buttery pie crust crunch. It adds richness and helps those pieces crisp up beautifully in the oven. Just three tablespoons is all you need to coat everything perfectly. It is what makes this crunch taste like an actual pretzel pie crust!
- Light Brown Sugar:Â This sweetens up our pretzel crunch and adds a lovely little caramel, molasses note that plays SO well with the salty pretzels. It helps them caramelize and crisp as they bake into golden, crunchy perfection. Light brown sugar keeps it sweet without overpowering. This is what turns salty pretzels into that dreamy sweet and salty pie crust.
- Strawberries:Â Fresh, juicy strawberries become our simple homemade jam swirl. Diced up small and simmered down with honey, they turn into the most gorgeous, glossy, jammy ribbons throughout the ice cream. They add a bright, fruity pop that cuts right through the rich custard. The star of the whole show, obviously!
- Honey:Â This naturally sweetens our strawberry jam and helps it turn thick, glossy, and spoonable as it simmers. It adds a lovely floral sweetness that pairs perfectly with those juicy berries. Just two tablespoons does the whole job. It is what makes our jam swirl shine, literally!
Substitutions and Modifications
- No fresh strawberries? Frozen work great for the jam, just thaw and drain them first, then simmer a couple minutes longer to thicken up.
- Swap the honey in the jam for maple syrup or a couple tablespoons of granulated sugar if that is what you have on hand.
- Want an even more tang forward, cheesecake like base? Bump the cream cheese up to a full 12 ounces.
- Use any pretzels you love here, mini twists, sticks, or rods all pulse down beautifully into that crunchy crust.
- For a little extra decadence, drizzle in a swirl of white chocolate or a spoonful of graham cracker crumbs along with the pretzel crunch.
- No ice cream maker? You can make this as a no churn style by folding whipped heavy cream into the fully cooled cream cheese custard, then layering with the jam and pretzel crunch before freezing.
Why You’ll Love This Recipe
- It is a copycat of that iconic Columbus, Ohio Jeni’s style cream cheese custard ice cream, made right in your own kitchen!
- Sweet, salty, creamy, jammy, and crunchy all in ONE scoop, it hits every single craving at once.
- That nostalgic strawberry pretzel salad flavor gets turned into the dreamiest homemade summer ice cream you will ever taste.
Equipment Needed
- Medium saucepan
- Whisk
- Small saucepan (for the jam)
- Food processor or blender
- Baking sheet
- Parchment paper
- Ice cream maker
- Thermometer
- Two pint containers
Homemade Strawberry Pretzel Pie Ice Cream Recipe
Ingredients
For the Cream Cheese Custard Base:
- 4 large egg yolks
- ½ cup granulated sugar
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 8 oz cream cheese cubed and at room temperature
- 1 cup heavy cream
For the Pretzel Pie Crust Crunch:
- 1 cup pretzels pulsed into small bits
- 3 tablespoons butter melted
- 3 tablespoons light brown sugar
For the Strawberry Jam:
- 1 cup strawberries diced
- 2 tbsp honey
Instructions
- In a saucepan, whisk together the egg yolks and granulated sugar until thick and pale.
- In a separate saucepan, gently warm the whole milk. Slowly fold the warm milk and vanilla into the yolk mixture until fully combined.
- Add the cubed room temperature cream cheese and whisk until completely smooth.
- Let the custard base cool down to 65 degrees F, then chill it fully, ideally overnight.
- Make the strawberry jam by simmering the diced strawberries and honey together for about 10 minutes, until thick and jammy. Let cool.
- Make the pretzel crunch by pulsing the pretzels in a food processor or blender, then mixing in the melted butter and brown sugar. Spread on a parchment lined baking sheet and bake at 350 degrees F for 10 minutes. Let cool completely, then break into small pieces.
- Once the custard is completely cooled, combine the custard base and heavy cream in your ice cream maker and churn for about 20 minutes. In the last 2 minutes, add in the pretzel pie crust pieces.
- Layer one third of the ice cream into two pint containers, swirl in some strawberry jam, and repeat three times. Cover and freeze for about 1 hour, or longer for a firmer scoop.
- Scoop, serve, and enjoy!
Storage Instructions
- Counter:Â Ice cream is not a counter treat, friends! Do not leave it out for more than about 20 to 30 minutes or it will melt into a puddle. Just let it soften for a few minutes before scooping, then pop it right back in the freezer.
- Fridge:Â The fridge is only for the custard base before churning, where it can chill for up to 3 days. Finished ice cream should never be stored in the fridge, it will melt!
- Freezer:Â Store your finished ice cream in a covered airtight container in the freezer for up to 2 weeks for the best texture and flavor. Press a piece of parchment right onto the surface to help prevent ice crystals.
Tips and Tricks
- Chill that custard base COMPLETELY, ideally overnight. A cold base churns up so much creamier and smoother than a warm one.
- Finely chop your strawberries before simmering the jam, that way you barely have to mash and it comes together in a breeze.
- Let the pretzel crunch cool all the way before adding it in, so it stays crisp and crunchy instead of soft.
- Do not overfill your ice cream maker. Leaving a little room lets the ice cream churn up light and fluffy.
Frequently Asked Questions
What makes this a Jeni’s copycat?
Jeni’s is famous for their cream cheese custard style ice cream, which gives it that signature tangy, ultra creamy, dreamy texture. This recipe uses that same cream cheese base to recreate that beloved Columbus, Ohio flavor right at home!
Do I have to cool the base overnight?
For the very best results, yes! A fully chilled base (ideally overnight) churns up so much creamier and smoother. At the very least, get it down to 65 degrees F and chilled through before churning.
Can I use frozen strawberries for the jam?
Absolutely! Just thaw and drain them first, then simmer a minute or two longer to cook off the extra liquid and thicken everything up nicely.
What kind of pretzels should I use?
Any pretzels you love will work beautifully here! Mini twists, sticks, or rods all pulse down into that perfect crunchy, salty pie crust crumble.
Can I make this without an ice cream maker?
You can! Fold whipped heavy cream into your fully cooled cream cheese custard, then layer it with the jam and pretzel crunch in your containers and freeze until firm for a no churn version.
Why is my ice cream too hard to scoop?
Homemade ice cream freezes firmer than store bought since it has no stabilizers. Just let it sit on the counter for 5 to 10 minutes to soften before scooping and it will be perfect!
Do you LOVE Ice Cream?! Check out MORE of my favs:
Salted Caramel Banana Pudding Ice Cream
The Best Homemade Cinnamon Roll Ice Cream Recipe
Let’s Stay in Touch!
If you make this Strawberry Pretzel Pie Ice Cream, I NEED to see it! Snap a photo of your beautiful sweet and salty scoops and tag me @munchiesbymallory on Instagram and TikTok. It seriously makes my whole entire day to see your creations. There is nothing I love more than sharing a little taste of home with you, especially a Midwest inspired one like this. Now go grab a spoon and treat yourself, you deserve it! Happy churning, friends!
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