Ben & Jerry’s Inspired PB&J Pretzel Ice Cream PiePosted by Cupcake Kelly on Feb 21, 2013 in Pie | 3 comments
I’m pretty crazy about ice cream. It’s in my food pyramid right next to donuts and cupcakes. I was over excited when I was invited to a tasting of new Ben & Jerry’s flavors in the UK! The night I went the flavors hadn’t even been unveiled to the press.
The new flavors are part of the “core” family. Two different kinds of ice cream with a core running down the middle. I seriously can’t decide which flavor I like best. Peanut Butter Me Up, a raspberry jam core surrounded by vanilla and peanut butter ice cream with peanut butter cup chunks. This flavor is an homage to Ben & Jerry’s American roots. You can see the photos from my trip to Vermont a few years ago here too!
Which came first the
chicken or the egg the blondie or the brownie? The second new flavor is Blondie Brownie. Blondies nestled in vanilla ice cream, brownies in chocolate ice cream and a salted caramel core.
The evening wasn’t all about me stuffing my face with ice cream. Though I was super impressed with the cow manicure that I received. Ben & Jerry’s are also trying to receive 50,000 signatures for their better dairy campaign. Dairy Cows have no rights in the EU whereas there are guidelines about chickens and eggs. We wouldn’t have any amazing ice cream if it wasn’t for them. If you live in the EU please consider signing it.
The new flavors will be in store by the 24th, until then you can practice making the pretzel crunch for this awesome pie! Top your pie with extra peanut butter, jam or fruit.
Pretzel Crunch Crust
60g light brown sugar
10g malt powder
125g unsalted butter, melted and separated
2 pints Ben & Jerry's Peanut Butter Me Up, softened
Peanut Butter Whipped Cream (1 carton whipping cream + 1-2 tbs creamy peanut butter)
- Preheat the oven to 275 F/135 C. Pour the pretzels in a medium bowl and crush them with your hands into small pieces (not dust). Add the flour, malt powder, sugar, and salt and toss to mix. Add 100g melted butter and stir to coat. The mixture should form clusters..
- Spread the clusters on a parchment- or Silpat-lined baking sheet and bake for 20 minutes. Cool the mixture completely.
- Once cooled crunch the pretzel cluster into nib sized pieces (use your hands or a food processor, don't turn it into dust though) and toss in 25g melted butter. Use your hands to press the mixture into your pie case. Pour in the softened ice cream and smooth the top with a spatula. Freeze for 3 hours until firm. Top with fresh whipped cream and strawberries if desired.
Pretzel Crunch Crust adapted from Momofuku Milk Bar. I made a tart instead of a pie since I only had 1 pint of ice cream.
I was invited to a tasting and was given a few pints of leftover ice cream so I could make this pie!