Here are the ingredients that you need to complete this recipe:
- 1 ½ cups pretzels, ground down into ½ cup pretzel powder
- ¼ cup sugar
- ⅔ cup flour
- ¼ cup pretzel powder
- 3 Tablespoons light brown sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup oil
- ¼ cup pretzel powder
- 1 cup (6 ounces) white chocolate chips, melted
Here are the directions that you need to follow in order to make this recipe:
Heat the oven to 300°F.
Blitz the pretzels in a blender until they are a fine powder. Set it aside.
In a medium bowl, whisk together the sugar, flour, ¼ cup pretzel powder, brown sugar, baking powder, baking soda, and salt in a medium bowl. Add the oil and use your hands or a spatula to mix everything until you have clumpy crumbs.
Spread the crumbs on a greased baking sheet and bake for 15 to 20 minutes. Let the crumbs cool completely.
In a medium bowl, toss the cooled crumbs with ground pretzels and melted white chocolate, continuing to mix around until pretzel clusters covered in white chocolate form and are evenly coated.
Transfer mixture to a greased pie dish, using the palm of your hand and fingers, press the crust evenly along the bottom then up the sides of the pie dish and refrigerate, allowing crust to set fully OR Scatter the mixture across a fresh sheet pan and refrigerate, breaking bathe bits up every 5 minutes, until the white chocolate hardens and the clusters are no longer sticky, about 30 mins.
The pie crust or crumbs will keep wrapped well in plastic or an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.
Here are the ingredients for the ice cream portion:
- 1 lb strawberries cut
- (Also works with 1 pt blueberries OR 1 pt raspberries)
- 1-2 tablespoons sugar
- 1 cup cream
- 1 can (14 oz) sweetened condensed milk
- ½ teaspoon salt
- ½ teaspoon vanilla extract (optional)
- Squeeze lemon juice (optional)
Here are the directions to follow for this recipe:
In a food processor or blender, pulse strawberries and sugar as rough or as fine as you’ll want the strawberries or raspberries in your ice cream.
In a large bowl whip cream to medium peaks. Whisk in sweetened condensed milk and salt. Fold in berries and transfer to as many or few containers as you want full of insanely delicious ice cream.
(Spread and press into Pretzel Crust. Put the remainder in pints for another Sundae Sunday. Freeze for a minimum of 6 hours. Slice and eat.)
