Best 4 Ice Cream Pretzel Cake Recipes
Ice cream pretzel cake is a delectable dessert that combines the satisfying crunch of pretzels with the smooth richness of ice cream. Perfect for any occasion, this crowd-pleasing treat will satisfy your sweet tooth and leave you craving more. With its layers of salty and sweet flavors, ice cream pretzel cake is sure to become a favorite among your friends and family. Discover the best recipe for this irresistible dessert, and embark on a culinary journey that will tantalize your taste buds and create lasting memories.
Let's cook with our recipes!
ICE CREAM PRETZEL CAKE
"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."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 320 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 277mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
SALTY PEANUT-PRETZEL ICE CREAM CAKE
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that's what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 40m
Yield One 9-inch cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
- Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
- When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
- Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
- After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
- Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
- To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
ICE CREAM PRETZEL CAKE
If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It's simple to make ahead and just pull out of the freezer when you need it.
Provided by Vseward Chef-V
Categories Frozen Desserts
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 305, Fat 13.3, SaturatedFat 7.9, Cholesterol 40.7, Sodium 398.9, Carbohydrate 42.1, Fiber 1.4, Sugar 19.5, Protein 4.9
ICE CREAM PRETZEL CAKE
This is from the current Quick Cooking. It was a big hit at a family bbq. Cook time is freezing time.
Provided by pines506
Categories Dessert
Time 9h30m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly.
- Press onto the bottom of a greasted 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.
Nutrition Facts : Calories 310.9, Fat 13.9, SaturatedFat 8.2, Cholesterol 43, Sodium 395.1, Carbohydrate 43.2, Fiber 1.5, Sugar 20.3, Protein 5.1
Tips:
- Choose high-quality ingredients: Use fresh pretzels and good-quality ice cream for the best flavor.
- Don't overwork the dough: Overworking the dough will make the pretzels tough.
- Chill the dough before baking: This will help the pretzels hold their shape.
- Bake the pretzels until they are golden brown: This will give them a nice crispy texture.
- Let the pretzels cool completely before assembling the cake: This will help prevent the ice cream from melting.
- Layer the cake evenly: Make sure to evenly distribute the pretzels and ice cream so that each bite has a good balance of flavors and textures.
- Freeze the cake for at least 4 hours before serving: This will help the cake set and make it easier to slice.
- Serve the cake with your favorite toppings: Try whipped cream, chocolate sauce, or fresh fruit.
Conclusion:
Ice cream pretzel cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and salty flavor combination and crunchy, creamy texture, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a unique and festive dessert, give this ice cream pretzel cake a try!
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