Pretzel Ice Cream Pie
- Yield: 8-12 servings
I’m always looking for the simplest route to a pareve dessert and last week I had a moment of inspiration from the Momofuku Milk Bar Cookbook.
I’ve tasted and seen lots of recipes for pareve ice cream pie, and they are pretty tasty and easy to make. But Momofuku Milk Bar has a recipe for a sweet n salty version that I surmised could easily be made into a non-dairy version. And indeed it can! Of course if you want to make this dairy I am sure it is even more delicious.
When serving the pie let it sit out for 10 minutes before cutting into it because if the pie is too hard it will be difficult to cut.
There are lots of great tasting non-dairy ice creams to choose from these days though I chose to use Tempt Chocolate Fudge Hemp Milk Ice Cream which had a rich and smooth flavor. The chocolate fudge flavor complimented the salty-sweet pretzel crunch perfectly. I would also recommend using vanilla, chocolate or a caramel swirl ice cream.
2 cups pretzels
3 1/2 Tbsp margarine, melted
3 1/2 Tbsp olive oil
1/4 cup brown sugar
2 Tbsp sugar
1 Tbsp flour
1 half-pint container pareve ice cream
2 Tbsp margarine, melted
Pre-heat oven to275 degrees.
Crush pretzels in plastic bag or large bowl until smaller crumbles form.
Combine crushed pretzels, sugars, flour, melted margarine and olive oil.
Spread pretzel mixture onto cookie sheet in single layer. Bake for 20 minutes or until golden brown. Let cool and set aside.
In a food processor fitted with a blade crumble the pretzel mixture again. Add additional 2 Tbsp melted margarine. Press the mixture into pie pan using fingers and cover with plastic wrap. Put into the freezer for 1 hour.
Allow ice cream to soften so that is it spreadable. Pour ice cream into pie crust and smooth top. Put back into freezer for at least 2-3 hours to completely set.