Strawberry-Pretzel Ice Cream Bars
The combination of sweet strawberry jam and salty mini pretzels has been a life hack of mine since I started raiding the pantry for curious snacks as a kid.
In 2007, when I was finding my voice creating plated desserts at Momofuku, I knew I wanted to find a way to celebrate this killer combo.
I experimented with jam, crumble, crunch, ganache, ice cream, and fudge the flavor duo has slayed through all forms.
But my favorite way to bring this combo to life in shareable form at home? These bars. They’re different, yet simple, and fully crushable year-round.
→ If you’re not the pretzel type, substitute 40g Ritz crackers (1 cup/13 crackers).
→ If you’re not the strawberry type but are curious about the fruitpretzel combo, sub in 1 pint of raspberries.
→ In case of a larger crowd, double this recipe and bake in a 9 × 13-inch pan, increasing the bake time to 25 to 30 minutes.
Ingredients:
Pretzel Crust
25g mini pretzels ¾ cup
50g flour ⅓ cup
25g sugar 2 T
22g light brown sugar 1½ T
1g baking powder ¼ tsp
1g baking soda ¼ tsp
0.5g kosher salt ⅛ tsp
20g grapeseed oil 2 T
85g white chocolate chips ½ cup
Strawberry No-Churn Ice Cream
453g strawberries, hulled 1 lb
25g sugar 2 T
220g heavy cream 1 cup
396g sweetened condensed
milk
1 can (14 oz)
2g kosher salt ½ tsp
Instructions:
Heat the oven to 300°F. Pan-spray a half-sheet pan and an 8 × 8-inch square baking dish.
Pretzel Crust: Blitz the pretzels in a blender until they are a fine powder. In a large bowl, combine 2 tablespoons of the pretzel powder, flour, sugar, brown sugar, baking powder, baking soda, and salt.
Add the oil and use your hands or a spatula to mix everything until you have clumpy crumbs. Spread the crumbs out evenly on the half-sheet pan.
Bake at 300°F until the pretzel crumbs are ever-so-slightly dried out and caramelized for 15 to 20 minutes. Let the pretzel crumbs cool completely.
In a microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second spurts, stirring after each, until smooth.
Toss in the remaining 2 tablespoons of pretzel powder and the cooled pretzel crumbs and stir to coat in the white chocolate.
Transfer the pretzel crust mixture to the greased baking dish. Using your palm and fingertips, firmly and evenly press it in, fully covering the dish’s bottom.
Strawberry No-Churn Ice Cream: In a food processor or blender, pure the strawberries and sugar until entirely liquid.
In a large bowl, whip the heavy cream to medium peaks. Whisk in the sweetened condensed milk and salt. Whisk in the strawberry puree until the cream has an even, light pink hue. Pour this mixture atop the pretzel crust, spreading evenly to cover the pretzel layer entirely.
Freeze until the ice cream is firm to the touch, a minimum of 6 hours. 9. Cut into 9 squares. Then cut each square in half to make a rectangle.
Store in the freezer in an airtight container or plastic wrapped for up to 1 month. Enjoy!
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