Prep Time
30 Mins
Bake Time
10 Mins
Stand Time
30 Mins
Freeze Time
3 Hours
Yield
Makes 10 to 12 servings

How to Make It

Step 1

Process first 3 ingredients in a food processor until pretzels are finely crushed. Firmly press mixture onto bottom of a lightly greased 10-inch springform pan.

Step 2

Bake at 350° for 10 minutes. Cool completely in pan on a wire rack.

Step 3

Let strawberry ice cream stand at room temperature 20 minutes or until slightly softened.

Step 4

Process strawberries and powdered sugar in food processor until pureed, stopping to scrape down sides.

Step 5

Place ice cream in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture, limeade concentrate, tequila, and orange liqueur into ice cream until well blended. Spoon mixture into prepared crust in springform pan. Freeze 3 hours or until firm. Let stand 10 minutes at room temperature before serving. Garnish, if desired.

Step 6

Note: For testing purposes only, we used Blue Bell Ice Cream and Triple Sec orange liqueur.

Step 7

Strawberry-Lime Ice-Cream Pie: Omit tequila and orange liqueur, and add 1 (6-ounce) can frozen orange juice concentrate, partially thawed. Proceed with recipe as directed. Let stand 15 minutes at room temperature before serving. Garnish, if desired.

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