• 16servings
  • 30minutes
  • 320calories

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1-1/4 cups crushed pretzels

  2. 6 tablespoons cold butter, cubed

  3. 3/4 cup hot fudge ice cream topping, warmed

  4. 2 packages (7-1/2 ounces each ) chocolate-covered miniature pretzels

  5. 1/2 gallon vanilla ice cream, softened

  6. 1/4 cup caramel ice cream topping

Instructions Jump to Ingredients ↑

  1. Ice Cream Pretzel Cake Recipe photo by Taste of Home 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.

  2. 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. Yield: 16 servings.

  3. Editor’s Note: If you are unable to find chocolate-coated pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With a fork, dip pretzels into chocolate mixture to evenly coat, reheating chocolate if needed. Let stand on waxed paper until set.


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