A simple, frozen pie, with a crunchy pretzel crust and a fudgy nutella cheesecake filling.
Author: Sarah Coates
Serves: Serves 6-8
Ingredients
For the crust:
3 cups (225g) salted pretzels
¼ cup (60g) caster sugar
¾ stick (75g) butter
1 tbsp nutella
For the filling:
8oz (250g) cream cheese, at room temperature
1¼ cup nutella
½ cup (125ml) heavy cream
Instructions
Preheat the oven to 300F/150C
Crush the pretzels, either in a food processor or with your hands, until they are broken down - there should be a lot of rubble, and no pieces bigger than about an ⅛ of a pretzel.
Toss the pretzels and sugar together in a bowl.
Melt the butter and nutella together, in a small saucepan over a low heat, then pour over the pretzel mix. Toss and stir together, until everything is combined, and then gently pat into a 9inch glass pie dish.
Place into the oven and bake for 15-20 minutes, or until it smells toasty and looks a darker. Set aside to cool completely.
To make the filling, beat the cream cheese and nutella together until combined - do not overbeat.
Whip the cream to stiff peaks, and then fold into the nutella base. Scrape the mixture into the pretzel crust and freeze for at least 4 hours or overnight.
Remove from the freezer for 10 minutes or so before serving.
Recipe by The Sugar Hit at http://www.thesugarhit.com/2015/06/frozen-nutella-cheesecake-pretzel-ice-cream-pie.html