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Pretzel-Crusted Chocolate Hazelnut Ice Cream Pie Recipe

Pretzel-Crusted Chocolate Hazelnut Ice Cream Pie
Source: Kosher

Ingredients

Crust :

  • 5 ounces pretzels
  • 3 tablespoons brown sugar
  • 6 tablespoons margarine

Ice Cream :

  • 1 (56-ounce) tub vanilla ice cream (parve)
  • 1 (14-ounce) jar chocolate hazelnut spread, such as Delinut
  • 1/3 cup sugar
  • 1 tablespoon Gefen Vanilla
  • 1/2 teaspoon salt
  • Nut crunch or Viennese crunch, for topping
PREP TIME
10m 		COOK TIME
40m 		TOTAL TIME
50m
YIELD
6 servings

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Remove ice cream from the freezer.
  • Let thaw for approximately 30 minutes to soften while you make the crust.
  • To make the crust, place pretzels, brown sugar and margarine into a food processor.
  • Pulse until completely crumbled.
  • Press down into a nine-inch springform pan.
  • Bake for 10 minutes.
  • Let cool.
  • Add ice cream, chocolate hazelnut spread, sugar, vanilla and salt to a food processor fitted with the S blade.
  • Pulse a few times until the ice cream is completely smooth.
  • Pour into cooled pretzel crust.
  • Top with nut crunch or Viennese crunch topping.
  • Freeze until ready to serve.

Desserts

A recipe from Kosher

https://www.flyers-on-line.com/data/recipes/8143/pretzel-crusted-chocolate-hazelnut-ice-cream-pie.jpg

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