Ice Cream Pretzel Cake

Name: Ice Cream Pretzel Cake
Prep time: 30 min
Total time: 30 min
Yield: 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

"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."

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

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.

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.

Nutrition Facts

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

Originally published as Frozen Chocolate Covered Pretzel Ice Cream Cake in Quick Cooking May/June 2005

Reviews

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Average Rating:

sugarcrystal

Jun 21, 2017

Really really good! I used a peanut butter chocolate ice cream in place of vanilla. Will be making this often!
Renee521

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.
Hernandez34

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.
MamaNalo

Mar 29, 2014

Can't wait to make it!
katlaydee3

Aug 31, 2011

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

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.
fallriver

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 .
elainehulen

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!