Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of granulated sugar. Press the mixture firmly into the bottom of a 9-inch springform pan.
Step 2: Bake the pretzel crust for 10 minutes. Remove from the oven and let it cool completely on a wire rack. This is a crucial step in the strawberry pretzel ice cream cake recipe to keep the base crunchy.
Step 3: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Carefully spread this mixture over the cooled pretzel crust, reaching all the way to the edges.
Step 4: Place the pan in the freezer for 30-45 minutes to allow the cream cheese layer to firm up. This prevents the layers of the strawberry pretzel ice cream cake recipe from mixing.
Step 5: Spread the slightly softened strawberry ice cream evenly over the cream cheese layer. Smooth the top with a spatula.
Step 6: Cover the pan with plastic wrap and freeze for at least 6 hours, or overnight, until completely firm.
Step 7: Before serving, toss the sliced strawberries with lemon juice and 2 tablespoons of granulated sugar. Let them sit for 15 minutes to macerate.
Step 8: Remove the cake from the freezer, run a warm knife around the edge of the pan, and release the springform sides. Top with the macerated strawberries and serve immediately.