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.
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!