Pretzel Ice Cream Cake
Nothing like ice cream in the Summer.
My middle son always asks for ice cream cake for his birthday in August. Guess what – I’ve never done the same cake twice. It’s something new each and every time. Last year I did this for him and I thought the recipe is worth sharing.
Ingredients:
1¼ cups of crushed pretzels
2 packages (7½ ounces each) chocolate-covered miniature pretzels
6 tablespoons of cold unsalted butter, cubed
¾ cup of hot fudge ice cream topping, warmed
½ gallon vanilla ice cream
¼ 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-inch springform pan. Cover and freeze for at least 30 minutes.
- Spread the 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 everything into a large bowl and stir in ice cream.
- If you are adventurous, use just ½ of ice-cream to mix with crumbled pretzels and save the remaining ice cream for another layer.
- Spread over fudge topping. Drizzle with caramel topping and garnish with reserved pretzels.
- Cover and freeze overnight.
Serve and enjoy!
