Pretzel Ice Cream Cake

Pretzel ice cream cake
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.


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


  1. Place crushed pretzels in a small bowl; cut in butter until crumbly.
    Pretzel ice cream cake - step 1
  2. Press onto the bottom of a greased 9-inch springform pan. Cover and freeze for at least 30 minutes.
  3. Spread the fudge topping over crust, cover and freeze.Pretzel ice cream cake - step 3
  4. Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly.
  5. Transfer everything into a large bowl and stir in ice cream.
  6. If you are adventurous, use just ½ of ice-cream to mix with crumbled pretzels and save the remaining ice cream for another layer.
  7. Spread over fudge topping. Drizzle with caramel topping and garnish with reserved pretzels.
  8. Cover and freeze overnight.

Serve and enjoy!

Pretzel ice cream cake