Ice Cream » Ice Cream Varieties » Ice Cream Cakes » Ice Cream Pretzel Cake

Ice Cream Pretzel Cake


  • 1-1/4 cups trodden pretzels
  • 6 tbs cold butter, cubed
  • 3/4 cup hot fudge ice cream topping, warmed
  • 2 pkgs chocolate-covered small pretzels
  • 1/2 gallon vanilla ice cream
  • 1/4 cup caramel ice cream topping

Preparation Method

  • Place trodden pretzels in a petite bowl; incise in butter until powdery. Press onto the base of a greased 9-in. spring form pan. Wrap and freeze for at least 30 minutes. Swell fudge topping over crust; cover and freeze.
  • Put aside 16 chocolate-covered pretzels for decorate. Place remaining pretzels in a food processor; wrap and process until powdery. Move to a large bowl; blend in ice cream. Spread over fudge topping. Dribble with caramel topping. Decorate with reserved pretzels. Wrap and freeze for at least 8 hours or overnight. Yield: 16 servings.


  • If it is difficult to find chocolate-coated pretzels, make use of 1 package milk chocolate chips, 4 teaspoons shortening and about 110 small pretzel twists. In a microwave, melt chips and shortening; mix until blended. By using a fork, dip pretzels into chocolate mixture to uniformly coat, reheating chocolate if needed. Let place on waxed paper until set.