THE BEST SUMMER DESSERT!
+ gluten free pretzels + unsalted butter + vanilla bean ice cream + strawberry jam + dark chocolate TOPPING: - whipped cream - extra pretzel twists - chopped or shaved chocolate
Place pretzels in food processor and process until fine texture. Add melted butter and pulse again to combine.
Pour into 9-inch pie plate, pressing firmly into bottom and sides. Freeze for 10-15 minutes to firm up crust.
Scoop half softened ice cream into pie crust, spreading evenly to edges. Spread 3/4 of strawberry jam over ice cream. Sprinkle with chocolate.
Repeat the layer process one more time. Sprinkle top of pie with shaved chocolate pieces and whole pretzel twists.
Freeze until solid, about 4 hours, then cut into slices and serve.
Life is too short not to enjoy dessert! The perfect salty-sweet-creamy combination makes for a deliciously cool summer treat recipe.
A delicious ice cream cake recipe!