Salty-sweet describes the homemade ice cream that stars in this luscious Strawberry-Pretzel Ice-Cream Pie.

Recipe by Southern Living July 2013

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Credit: Hector Sanchez; Stylist: Buffy Hargett

Recipe Summary

Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • THE CRUST: Process chocolate wafer cookies in a food processor until finely ground. Stir together cookie crumbs and melted butter. Press mixture on bottom and up sides of a lightly greased 9-inch pie plate. Freeze 30 minutes or until set.

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  • THE FILLING: Spread half of hot fudge topping on bottom of crust; freeze 10 minutes. Spread half of Strawberry-Pretzel Ice Cream over fudge topping; freeze 15 minutes. Spread remaining fudge topping over pie, and sprinkle with chopped pretzels; freeze 10 minutes. Spread with remaining ice cream, and freeze 15 minutes.

  • THE TOPPING: Top with sweetened whipped cream, strawberry slices, pretzel sticks, and shaved chocolate.

Chef's Notes

Omit basil in the Strawberry-Pretzel Ice Cream, if desired.

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