We talk an awful lot about mothers here on this site, but today, I want to take time to love on the dads. With Father’s Day just around the corner, I wanted to offer up a few gift ideas for any ladies who may be trying to shop for the special fellas in their life- the parents, husbands, friends, and sons who bring so much wonderful (as well as, in my case at least, a lot of weird body expulsions and sports talk radio) to our worlds. This list contains 100% of things I bought for the men in my life this year, and I feel confident there may be something to be found for yours too! Let’s check it out (in order from top left to clockwise):
For the dad who likes a good cocktail: Boston Cocktail Shaker Set
For the grill master: Laguiole Steak Knives
For the outdoorsy dad: UV Sun Protection Shirt
For the dad with young kids: Fair Harbor Quick-Drying Shorts
For the dad who still sports his velcro wallet from the ’80’s: Frye Money Clip
For the musically inclined dad: Waterproof Portable Bluetooth Speaker
For the dad who likes (or needs!) to chill: Hatteras Hammock
For the handy dad: Leatherman Multitool
For the proud dad: Custom Dad Hat
For the dad who has everything: Estelle Decanter
For the few dads who may have stumbled onto this page: happy father’s day. Fathering is important work, equal parts challenging and rewarding, and I reminded daily just how much the love of a good father can make in a person’s life. I hope you receive all of the love and affection you are due this coming Father’s Day…and maybe even an awesome gift too!
Now onto this no-churn strawberry pretzel pie ice cream.
Do you guys remember when Jeni’s Ice Cream came out with their special edition Strawberry Pretzel Pie Ice Cream a month or so ago? It literally almost broke the internet- it was that popular. Although I didn’t get my hands on a pint of my own before it sold out, I was lucky enough to snag a scoop at one of their shops, and it didn’t disappoint. It really was as good as the hype led me to believe it would be, but I was so bummed that I wouldn’t be able to bring any home to enjoy later. Cue this no-churn strawberry pretzel ice cream.
I set out to remake Jeni’s ice cream on my own, with a few small modifications in mind. First, I wanted the ice cream to be no-churn so that literally ANYONE could make it if their wanted. Second, I wanted the pretzel crunch to actually be crunchy. Although Jeni’s original flavor was delish, I found the pretzel pieces to be slightly chewy and not so reminiscent of the strawberry pretzel pie I had come to love. I’m happy to say that I totally nailed it. This no-churn strawberry pretzel pie ice cream is incredible- creamy, smooth, and balanced both in flavor and texture. The strawberry sauce swirled throughout adds tang and brightness to the rich cream cheese ice cream base and the pretzel crunch is, without question, the best ice cream mix-in I’ve ever made. Truly.
The directions for this ice cream are simple, and I do hope you’ll give it a try. Maybe make it for the special guys in your life this upcoming Father’s Day and just see how loved and special they feel. Happy Baking!
If you like this no-churn strawberry pretzel ice cream you should try:Print
No-Churn Strawberry Pretzel Pie Ice Cream
This no-churn strawberry pretzel pie ice cream features a cream cheese ice cream base, a strawberry sauce swirled throughout, and bits of pretzel crunch!
- Prep Time: 30
- Cook Time: 20
- Total Time: 360
- Yield: 1 Quart 1x
- Category: Ice Cream
For the pretzel crunch:
- 2 cups of crushed mini pretzel twists (crushed to pea gravel consistency)
- ¼ cup brown sugar
- 3 tablespoons sugar
- ½ cup unsalted butter melted
For the strawberry sauce:
- 2 cups sliced strawberries
- 1/3 cup sugar
- Pinch of salt
For the cream cheese ice cream:
- 6 ounces cream cheese, softened to room temperature
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract or vanilla bean paste
- 2 cups heavy whipping cream
To prepare the pretzel crunch:
- Preheat the oven to 400 degrees Fahrenheit. Combine all of the ingredients in a medium-sized bowl. Pat the mixture out into a thin layer on a rimmed baking sheet and bake in the preheated oven for about 10 minutes, tossing once about halfway through. Remove from oven to cool completely and break the cooled mixture into 1/4″-1/2” sized chunks. Set aside until ready to use.
To prepare the strawberry sauce:
- Combine all the ingredients in a medium-sized saucepan over medium-low heat. Mash the berries and cook, stirring frequently, until the mixture begins to bubble. Cook stirring often for 5-6 minutes and allow to cool completely prior to use.
To prepare the ice cream:
- In a medium-sized bowl, use a hand mixer to cream the cream cheese on medium speed until smooth and no lumps remain. Add the condensed milk and vanilla, stirring to combine. In a separate bowl, use a mixer fitted with a whisk attachment to whip the heavy cream on medium speed until thickened to a cloud-like consistency. Fold in the cream cheese mixture until smooth. Fold a cup or so of the pretzel crunch into the ice cream- you can add more as desired, but you may not end up using all of it.
- Spread a thin layer of ice cream into the bottom of an 8”x4” loaf pan or other freezer-safe container to store the ice cream. Drizzle a couple of tablespoons of the strawberry sauce on top and add a sprinkle of extra pretzel crumbs, if desired. Repeat this process with the remaining ice cream, swirling in as much of the strawberry sauce as you desire. I typically use it all. Once all of the ice cream as been spooned into the loaf pan, cover with a piece of aluminum foil and allow the ice cream to freeze until solid, about 6 hours or overnight. Enjoy!