Ice Cream Pretzel Cake Recipe

5 8 12
Ice Cream Pretzel Cake Recipe
Ice Cream Pretzel Cake Recipe photo by Taste of Home
Publisher Photo

Ice Cream Pretzel Cake Recipe

Read Reviews
5 8 12
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."
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 1-1/4 cups crushed pretzels
  • 6 tablespoons cold butter
  • 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

Directions

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 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 each: 320 calories, 16g fat (9g saturated fat), 42mg cholesterol, 277mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 4g protein.

  • 1-1/4 cups crushed pretzels
  • 6 tablespoons cold butter
  • 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
  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

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Reviews forIce Cream Pretzel Cake

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MY REVIEW
sugarcrystal User ID: 5836839 268212
Reviewed Jun. 21, 2017

"Really really good! I used a peanut butter chocolate ice cream in place of vanilla. Will be making this often!"

MY REVIEW
Renee521 User ID: 8758535 243045
Reviewed Feb. 2, 2016

"This is a delicious ice cream cake, and it couldn't be easier. I made it for our dessert Club and everyone loved it."

MY REVIEW
Hernandez34 User ID: 7326637 132776
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
MamaNalo User ID: 7730338 68850
Reviewed Mar. 29, 2014

"Can't wait to make it!"

MY REVIEW
katlaydee3 User ID: 3741999 133915
Reviewed Aug. 31, 2011

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

MY REVIEW
haccardo User ID: 3199237 140606
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
fallriver User ID: 446261 54028
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 ."

MY REVIEW
elainehulen User ID: 2822747 132775
Reviewed Nov. 1, 2010

"I have not tried this recipe yet, but it looks absolutely amazing! I love chocolate covered pretzels, so I'm anxious to try it. I'm sure that it will be a big hit with my family!"

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