Frozen Peanut Butter Pretzel Ice Cream Pie


Prep Time: 20 minutes

Freeze Time: 1 hour 15 minutes (minimum)
Total Time: 1 hour 35 minutes
Servings: 10–12
Category: Dessert

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Notes After Making

Increase crust by 25% for crumble topping option, see below.

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Ingredients

Pretzel Peanut Crust

  • 170 g salted mini pretzel twists
  • ½ cup (70 g) roasted salted peanuts
  • ¼ cup (50 g) packed brown sugar
  • ¼ teaspoon ground cinnamon
  • ¾ cup (170 g) salted butter, melted

Ice Cream Filling

  • 1½ liters vanilla ice cream, slightly softened
  • ½ cup (128 g) natural peanut butter, divided
  • ¼ cup (85 g) honey, divided

Garnish

  • Mini pretzel twists
  • Roasted salted peanuts

Alternative Pretzel Nut Crumble Topping

(Increase the crust ingredients by 25% to make this topping.)

  • 43 g mini pretzel twists
  • 15 g roasted and salted peanuts
  • 13 g packed brown sugar
  • Pinch of ground cinnamon
  • 43 g salted butter, melted

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Instructions

  1. Lightly grease a standard 9-inch springform pan with nonstick cooking spray. Line the bottom with a round of parchment paper and the sides with a parchment collar.
  2. Add the pretzels to the bowl of a food processor and pulse into fine crumbs.
  3. Add the peanuts, brown sugar, cinnamon, and melted butter. Pulse until the peanuts are finely chopped and the mixture resembles wet sand.
  4. Press the crumb mixture firmly into the bottom and about 1 inch up the sides of the prepared pan using the bottom of a measuring cup.
  5. Freeze the crust for 15 minutes.
  6. Meanwhile, remove the vanilla ice cream from the freezer and let it soften for 10–15 minutes until easily spreadable.
  7. Spread half of the softened ice cream evenly over the chilled crust.
  8. Warm half of the peanut butter and half of the honey for 10–15 seconds in the microwave, if needed, to make them easier to drizzle. Drizzle over the ice cream and gently swirl with a butter knife.
  9. Spread the remaining ice cream over the first layer.
  10. Drizzle with the remaining peanut butter and honey and gently swirl.
  11. Sprinkle the top with additional mini pretzels and roasted peanuts.
  12. Freeze for at least 1 hour, or until firm. For the cleanest slices, freeze 4–6 hours or overnight.
  13. Remove the sides of the springform pan and peel away the parchment. Slice with a large knife dipped in hot water and wiped dry between cuts.

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Jessica’s Notes

Prep Ahead:

  • Assemble up to 3 days in advance and keep tightly wrapped in the freezer.
  • Let the ice cream soften just enough to spread easily without melting.

Storage:

  • Cover tightly with plastic wrap and foil.
  • Freeze for up to 2 weeks for best quality.

Freezer-Friendly:

  • This dessert is designed to be made ahead and frozen.

Variations:

  • Substitute chocolate or peanut butter cup ice cream for vanilla.
  • Add a layer of chopped peanut butter cups, mini chocolate chips, or chopped toffee pieces.
  • Use almond butter in place of peanut butter.
  • Drizzle with melted chocolate before serving for an extra decadent finish.

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