Ingredients for Spiked Strawberry Lime Ice Cream Pie
- Pretzel Twists
- 6 tablespoons (3 ounces) melted butter
- Granulated Sugar
- 2 pints strawberry ice cream
- Fresh Strawberries
- 2 tablespoons powdered sugar
- Frozen Limeade Concentrate
- 2 tablespoons tequila
- 1 tablespoon orange liqueur
- Lime Rind
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How to Make Spiked Strawberry Lime Ice Cream Pie
- Crush 1 ½ cups pretzels in a food processor until finely ground.
- Combine the crushed pretzels with 6 tablespoons (3 ounces) melted butter and 2 tablespoons granulated sugar. Mix well.
- Firmly press the mixture into the bottom of a lightly greased 10-inch springform pan.
- Bake at 350°F (175°C) for 10 minutes. Cool completely on a wire rack.
- Let 2 pints strawberry ice cream sit at room temperature for 20 minutes to soften slightly.
- Puree 1 pint fresh strawberries and 2 tablespoons powdered sugar in a food processor until smooth. Stop to scrape down sides as needed.
- In a large bowl, gently fold the softened strawberry ice cream with a spatula.
- Add the strawberry puree, ¼ cup limeade concentrate, 2 tablespoons tequila, and 1 tablespoon orange liqueur to the ice cream. Gently fold until just combined.
- Spoon the ice cream mixture into the prepared crust.
- Freeze for at least 3 hours, or until completely firm.
- Let the pie stand at room temperature for 10 minutes before serving for easier slicing.
- Garnish with fresh strawberries and lime zest, if desired.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
106g
Fat
70g
Carbs
21g
