Description
Ice Cream Pretzel Cake is a no-bake frozen dessert that layers a crunchy, salty pretzel crust with creamy ice cream, whipped topping, and sweet sauces. It’s easy to assemble and endlessly customizable for any summer celebration.
Ingredients
- 2 cups salted pretzels, crushed
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1.5 quarts ice cream (any flavor), slightly softened
- 1 container whipped topping (8 oz) or 2 cups whipped cream
- 1/3 cup chocolate syrup or caramel sauce
- Optional toppings: chopped nuts, sprinkles, crushed cookies
Instructions
In a bowl, combine crushed pretzels, melted butter, and granulated sugar. Stir until fully coated.
- Press the mixture into the bottom of a springform pan or 9×13-inch baking dish. Freeze for 15–20 minutes.
- Spread the softened ice cream evenly over the pretzel crust using a spatula. Smooth the surface.
- Top with the whipped topping, spreading it evenly over the ice cream layer.
- Drizzle with chocolate or caramel sauce and add optional toppings like chopped nuts, sprinkles, or crushed cookies.
- Freeze the assembled cake for at least 4 hours, or until completely firm.
- Before serving, let sit at room temperature for 5–10 minutes to soften slightly, then slice and serve.
Notes
- Use a hot, dry knife to slice the cake cleanly.
- Line the pan with parchment for easy removal.
- Layer multiple ice cream flavors for a fun striped effect.
- Return leftovers to the freezer immediately to maintain texture.
- Let the crust chill before adding ice cream to keep layers distinct.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
