Pretzel Ice Cream Pie

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Prep Time: 40 min, Servings: 6
by Kala Patterson - Bagley, MN

Pretzel Ice Cream Pie

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3 1/2 Cups of Old Dutch Fat Free Mini Pretzels*, coarsely crushed (Approximately 3 oz of Pretzels = 1 Cup)

1/3 Cup of Sugar
7 Tablespoons of Butter, melted
3 Tablespoons of Maple Syrup

2 Tablespoons of Vanilla Soy Milk

2 Cups of Semi-Sweet Chocolate Chips**
2 Pints of Vanilla Ice Cream, slightly softened
  • Preheat oven to 375°F.
  • Combine the crushed Old Dutch Pretzels, melted butter, sugar, and 2 Tbsp. maple syrup in a medium bowl.
  • Press mixture into a 9" pie pan, place in the oven for 10-15 minutes.
  • Remove from oven and set aside to cool completely
  • Once the crust has cooled gently spread the ice cream over the crust.  Place in the freezer until the ice cream is firm (1-2 hours).
  • After the Ice Cream Pie has set, in a small microwave safe bowl, melt the chocolate chips.  Remove from the microwave and add the remaining tablespoon of maple syrup and the vanilla soymilk.
  • Place the bowl into the microwave for 5-10 seconds intervals until a smooth consistency is reached.
  • Remove the pie from the freezer and spread the chocolate topping over the ice cream pie.
  • Garnish the Ice Cream Pie with Whole Mini Pretzels.
  • Place in the Freezer until ready to serve!
  • *Substitute any of our Old Dutch Pretzels for our Old Dutch Fat Free Mini Pretzels.
  • **Substitute your favorite fudge or caramel topping for the 2 Cups of semi-sweet chocolate chips.
  • This is a great recipe for Lactose intollerant individuals, try swapping the ice cream with a non-dairy ice cream.