Strawberry Cheesecake Ice Cream Pie with a Pretzel Crust
This Strawberry Cheesecake Ice Cream Pie with a Pretzel Crust is a delicious and refreshing way to use strawberries up this summer. The filling is made with Hudsvonille Ice Cream and the pretzel crust gives the perfect amount of savory to this otherwise sweet dessert.
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It finally feels like summer might be in the air and I don’t know if I’ve ever been so excited for beach hangs, swimming, long bike rides, and fresh summer produce! Although I’m not planning to go to huge parties or anything this summer, I am hoping to see some close family and friends more often than we did last summer and one of the things I’m most looking forward to is cooking for them.
One bite of this Strawberry Cheesecake Ice Cream Pie instantly transported me to humid summer nights of yesteryears. It truly feels like the perfect hybrid between a strawberry shortcake and my favorite strawberry cheesecake ice cream sundae. I can’t wait to make this pie for family in the upcoming months!
This pie itself is super easy to make and assemble but does involve some planning ahead as you need to let the crust cool and the ice cream freeze for a few hours before. I’d recommend making the crust the day before you are planning to serve, fill the crust the morning of with your ice cream filling, and then top the whole thing with the whipped cream and strawberries right before serving.
Because we are using Hudsonville’s Strawberry Cheesecake Ice cream as the filling, you really only need to worry about making the crust and whipped cream. If cheesecake ice cream isn’t your thing, this would also be delicious with Hudsonville’s Vanilla Bean ice cream. Whichever flavor you choose, make sure to use this store locator to track down your flavor of choice! The pretzel crust is SO addicting with its buttery, savory and sweet flavor profile that I honestly can’t wait to use this crust for all of my pies moving forward.
This Strawberry Cheesecake Ice Cream Pie with a Pretzel Crust is a delicious and refreshing way to use strawberries up this summer. The filling is made with Hudsonville Ice Cream and the pretzel crust gives the perfect amount of savory to this otherwise sweet dessert.
- 14 Tbsp unsalted butter, softened
- 1/2 cup powdered sugar
- 1 cup all-purpose flour
- 3 cups finely ground pretzels
- 1 tsp baking soda
- 1 tsp salt
- 1 48 fl oz container of Hudsonville's Strawberry Cheesecake Ice Cream
- 16 oz strawberries, trimmed and halved
- 2 Tbsp powdered sugar
- 1/2 pint cold heavy cream
Preheat oven to 400 degrees and lightly grease a 9 inch pie pan.
In a stand mixer fitted with the paddle attachment, mix together the butter, 1/2 cup powdered sugar, all-purpose flour, ground pretzels, baking soda, and salt on low speed until it forms a ball. Increase speed to medium and mix until a ball of dough has formed and everything is mixed together.
Break the dough up into chunks and spread evenly around the pie crust. Use clean hands to press and shape the dough down into the bottom and sides of the pan until the pan is completely covered with the dough and you have an even crust across the whole pan. Make sure the dough is packed down firmly so there aren't any holes.
Bake for 10-12 minutes or just until the crust is taking on some color and starting to turn a harder brown. Remove from heat and transfer to a wire rack to cool completely.
Once the crust is cooled, remove the Hudsonville Strawberry Cheesecake Ice Cream container from the fridge and let it sit about for about 5 minutes to soften. Scoop the ice cream into the cooled pie crust and use a spatula or the back of a spoon to smooth the ice cream so that it's even across the pie crust. Transfer to the freezer and let chill for at least 2 hours.
About 15 minutes before serving, toss together the strawberries and 2 Tbsp powdered sugar in a small bowl and set aside.
Make the whipped cream by using a stand mixer fitted with the whisk attachment. Pour the heavy cream and mix on high speed until soft peaks form.
Remove the pie from the freezer and pile it high with the whipped cream and use a spatula or back of the spoon to evenly distribute it over the ice cream. Toss the strawberries once more and then top them over the whipped cream.
Serve right away!
Make sure to tag Vegetarian ‘Ventures on Instagram and use #vegetarianventures when trying this dish out!