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Strawberry Pretzel Ice Cream |

Strawberry Pretzel Ice Cream

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  • Author: Connie
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


Units Scale
  • 1 1/2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups fresh strawberries
  • 1 cup unsalted pretzels, crushed


  1. In a medium bowl, gently whisk cream, milk, sugar, vanilla and salt until blended; set aside.
  2. Remove husks from strawberries and chop to about the size of large chocolate chunks. Add the strawberries and it’s extracted juice to the cream-milk mixture and stir until sugar has dissolved. Cover and refrigerate for 1 to 2 hours or overnight.
  3. Remove strawberry mixture from fridge and stir once more. Slowly pour into the ice cream maker and allow it to churn for 20 minutes or as per manufacturer’s directions. About 5 minutes before completion, sprinkle crushed pretzels.
  4. Transfer ice cream into a chilled bowl and freeze for 2 to 4 hours to harden or serve as soft serve ice cream. ENJOY!
  • Prep Time: 10 minutes

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