Savory, not sweet. Used strawberry yogurt as a base, added the strawberries, basil, vanilla paste and pretzels. YUM.
Strawberry-Pretzel Ice Cream
Photo: Hector Sanchez; Stylist: Buffy Hargett
More From Southern Living
Total: 3 Hours
- 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
- 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.
- *Vanilla extract may be substituted.
- 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.
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