Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Pretzel Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 51 reviews

  • Author: Ava
  • Total Time: 6 hours 25 minutes
  • Yield: 8 servings

Description

This Strawberry Pretzel Ice Cream Cake combines a crunchy salty pretzel and gingersnap cookie crust with layers of creamy vanilla and strawberry ice cream swirled with strawberry jam, topped with fresh strawberries. Perfect for a refreshing dessert that balances sweet, salty, and fruity flavors.

Ingredients

Crust

  • 1 cup mini salted pretzels
  • 15 gingersnap cookies
  • 6 tablespoons salted butter, melted

Ice Cream Layers

  • 5 cups vanilla ice cream
  • 4 cups strawberry ice cream
  • 1 cup strawberry jam

Topping

  • 1 cup sliced fresh strawberries

Instructions

  1. Prepare pan and crust: Line an 8-inch square baking pan with parchment paper. In a food processor, pulse the mini salted pretzels and gingersnap cookies into fine crumbs. Add the melted salted butter and pulse again until the mixture holds together when pinched. Press the crust mixture firmly into the bottom of the prepared pan and freeze for 15 minutes to set.
  2. Add vanilla ice cream layer: Scoop 4 cups of vanilla ice cream onto the frozen crust. Use a spatula to flatten and spread it into an even layer. Return the pan to the freezer and chill for 30 minutes to firm up the ice cream layer.
  3. Prepare and add strawberry ice cream layer: In a bowl, gently swirl together the 4 cups of strawberry ice cream and 1 cup of strawberry jam to create a marbled effect. Spread this strawberry mixture evenly over the chilled vanilla ice cream layer. Freeze again for 30 minutes until set.
  4. Add remaining vanilla ice cream and toppings: Take ½ cup of vanilla ice cream, flatten and spread it on top of the strawberry layer. Sprinkle the 1 cup of sliced fresh strawberries evenly over this top layer. Wrap the entire cake securely and freeze for at least 4 hours or until fully frozen.
  5. Serve: Remove the cake from the freezer and carefully lift it out of the pan using the parchment paper. Let it sit at room temperature for 5 minutes to soften slightly for easier slicing. Slice and serve immediately to enjoy the contrast of crunchy crust and creamy ice cream layers.

Notes

  • For easiest slicing, let the cake sit out for a few minutes before serving to soften slightly.
  • Use salted butter to balance the sweetness and enhance the pretzel crust flavor.
  • Feel free to substitute gingersnap cookies with graham crackers for a milder crust.
  • To swirl strawberry ice cream and jam, fold gently to keep some streaks visible instead of fully mixing.
  • Make sure to press the crust firmly to avoid it crumbling when serving.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/strawberry-pretzel-ice-cream-cake-recipe/