Strawberry Pretzel Salad Ice Cream

For the sauce: In a small bowl, whisk together the cornstarch and water until completely incorporated. Combine cornstarch mixture, sugar, berries, and lemon juice in a small saucepan. Over medium heat, bring the mixture to a boil then reduce heat, and simmer for 6-7 minutes, stirring often, until the mixture is thickened. Remove pan from heat and allow it to cool. Then refrigerate until chilled.

For the ice cream: In the bowl of a stand mixer, mix cream cheese on medium speed until completely smooth, about 3 minutes. With mixer running, slowly add sugar and salt. Mix until smooth. Add vanilla and mix until combined. With mixer on low, slowly add milk.

Transfer the mixture to a large bowl and whisk until milk is totally incorporated into the cream cheese mixture. Fold in sour cream. Cover and refrigerate at least three hours or overnight. At the same time, freeze the bowl of your ice cream maker.

Pour chilled mixture into the frozen bowl of your ice cream maker and mix according to the manufacturer’s instructions. When ice cream is at soft serve stage (after about 8-10 minutes), pour the strawberry sauce and the pretzel pieces into the machine and let it finish churning.

Transfer ice cream to a freezer-safe container and freeze until firm. To serve, remove ice cream from freezer 15-20 minutes before scooping.

Ice cream recipe adapted from Cuisinart.