STREAMING NOW: Eden Eats

Ice Cream Pretzel Cake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This is from the current Quick Cooking. It was a big hit at a family bbq. Cook time is freezing time.”
READY IN:
9hrs 30mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 14 cups crushed pretzels
  • 6 tablespoons cold butter
  • 34 cup chocolate fudge topping, warmed
  • 2 (7 1/2 ounce) packagesminiature chocolate-covered pretzels (twists)
  • 12 gallon vanilla ice cream, softened
  • 14 cup caramel ice cream topping

Directions

  1. Place crushed pretzels in a small bowl; cut in butter until crumbly.
  2. Press onto the bottom of a greasted 9-in. springform pan.
  3. Cover and freeze for at least 30 minutes.
  4. Spread fudge topping over crust; cover and freeze.
  5. Set aside 16 chocolate-covered pretzels for garnish.
  6. Place remaining pretzels in a food processor; cover and process until crumbly.
  7. Transfer to a large bowl; stir in ice cream.
  8. Spread over fudge topping.
  9. Drizzle with caramel topping.
  10. Garnish with reserved pretzels.
  11. Cover and freeze for at least 8 hours or overnight.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: