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Ice Cream Pretzel Cake

 Ice Cream Pretzel Cake
"Our family loved a dessert we had at a local restaurant, so I invented my own version for a birthday party," explains Monica Rush of Reading, Pennsylvania. "It was a big hit. It's simple to make ahead and just pull out of the freezer when you need it."
16 ServingsPrep: 30 min. + freezing


  • 1-1/4 cups crushed pretzels
  • 6 tablespoons cold butter, cubed
  • 3/4 cup hot fudge ice cream topping, warmed
  • 2 packages (7-1/2 ounces each) chocolate-covered miniature pretzels
  • 1/2 gallon vanilla ice cream, softened
  • 1/4 cup caramel ice cream topping


  • Place crushed pretzels in a small bowl; cut in butter until crumbly.
  • Press onto the bottom of a greased 9-in. springform pan. Cover and
  • freeze for at least 30 minutes. Spread fudge topping over crust;
  • cover and freeze.
  • Set aside 16 chocolate-covered pretzels for garnish. Place remaining
  • pretzels in a food processor; cover and process until crumbly.
  • Transfer to a large bowl; stir in ice cream. Spread over fudge
  • topping. Drizzle with caramel topping. Garnish with reserved
  • pretzels. Cover and freeze for at least 8 hours or overnight. Yield:
  • 16 servings.
Editor’s Note: If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating

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Ice Cream Pretzel Cake (continued)

Editor's Note: chocolate if needed. Let stand on waxed paper until set.
Nutritional Facts: 1 serving (1 each) equals 320 calories, 16 g fat (9 g saturated fat), 42 mg cholesterol, 277 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.