ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Strawberry-Pretzel Ice Cream

Photo: Hector Sanchez; Stylist: Buffy Hargett
Hands-on time 15 mins
Total time 3 hrs
Yield

Makes about 1 qt.

Homemade Strawberry-Pretzel Ice Cream results in a sensational salty-sweet flavor, hinting of fresh basil.

Ingredients

  • 1 (8-oz.) package cream cheese, softened to room temperature
  • 1 1/2 cups half and half
  • 3/4 cup sugar
  • 1/2 cup whole buttermilk
  • 1 1/2 teaspoons vanilla bean paste*
  • 1/8 teaspoon salt
  • 1 cup chopped fresh strawberries
  • 1/4 cup strawberry preserves
  • 2 tablespoons chopped fresh basil
  • 3/4 cup crushed pretzel sticks

How to Make It

  1. Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.

  2. Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)

  3. Stir together strawberries, strawberry preserves, and basil. Stir strawberry mixture and crushed pretzel sticks into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.

  4. *Vanilla extract may be substituted.

  5. THE COOKIE: Sugar cookies, soft-baked from your bakery, for towering ice-cream cookie sandwiches. Wrap the finished treats individually (and tightly) in plastic wrap, and keep on hand in the freezer for parties or snacks.