Homemade Strawberry Pretzel Pie Ice Cream Recipe

This Strawberry Pretzel Pie Ice Cream is a dreamy Jeni's copycat: cream cheese custard, salty pretzel pie crust crunch, and a sweet strawberry jam swirl.

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Prep Time: 30

Cook Time: 20

Chill Time: 8

Total Time: 8 50

Servings: servings

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!