Ice Cream Pretzel Cake Recipe
Ice Cream Pretzel Cake Recipe photo by Taste of Home

Ice Cream Pretzel Cake Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 30 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 16 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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 chocolate if needed. Let stand on waxed paper until set.
Originally published as Ice Cream Pretzel Cake in Quick Cooking May/June 2005, p19

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Ice Cream Pretzel Cake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 13, 2014

"I love this ice cream cake recipe because its so delicious with crushed pretzels , vanilla ice cream and hot fudge ice cream topping."

MY REVIEW
Reviewed Mar. 29, 2014

"Can't wait to make it!"

MY REVIEW
Reviewed Aug. 31, 2011

"This was really good, but I recommend freezing for at least 24 hours as mine was still soft."

MY REVIEW
Reviewed Feb. 16, 2011

"My husband loves ice cream cakes and I was getting tired of buying them from the store, so I tried this for his birthday this year. It was so delicious! And easy, too! My recommendation would be to get the caramel in a squeeze bottle to make the decoration on top pretty like the picture."

MY REVIEW
Reviewed Nov. 17, 2010

"Mine turned out just like the picture shown! It looks like a store-bought, fancy dessert, but it is really quite easy to make. My dinner guests were impressed ."

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