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Caramel Topped Ice Cream Dessert

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“Salty pretzels and cashews top this ice cream dessert.”

Ingredients Nutrition

  • Crust
  • 2 cups finely crushed sugar cookies
  • 14 cup cashews, finely chopped
  • 13 cup butter, melted
  • Ice Cream
  • 12 gallon vanilla ice cream, softened
  • Fudge Layer
  • 1 cup real semi-sweet chocolate chips
  • 1 12 cups powdered sugar
  • 12 cup butter
  • 2 (5 ounce) cans evaporated milk
  • 1 teaspoon vanilla
  • Topping
  • 1 cup pretzel stick, coarsely crushed
  • 12 cup cashews, coarsely chopped
  • 1 (12 ounce) jar caramel ice cream topping


  1. Combine all crust ingredients in medium bowl; mix well. Press onto bottom of ungreased 13x9 inch baking pan. Freezer 10 minutes.
  2. Spread ice cream over crust. Cover; freeze until set (1 to 2 hours).
  3. Meanwhile, combine all fudge layer ingredients in 2 quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil (7 to 9 minutes). Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely (about 1 1/2 hours).
  4. Pour cooled chocolate mixture over frozen ice cream. Freeze until set (4 hours or overnight).
  5. Meanwhile, combine pretzel sticks and cashews in small bowl; set aside.
  6. Before serving, let dessert stand at room temperature 10 to 15 minutes. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.

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