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Pretzel-Crusted Chocolate Hazelnut Ice Cream Pie Recipe
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.
A recipe from Kosher
2020-11-13
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