“If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It’s simple to make ahead and just pull out of the freezer when you need it.”
READY IN:
15mins
SERVES:
16
UNITS:
Metric

Ingredients Nutrition

  • 295.73 ml crushed pretzels
  • 88.74 ml cold butter
  • 177.44 ml chocolate fudge topping, warmed
  • 2 (425.24 g) packageminiature chocolate-covered pretzels
  • 1892.5 ml vanilla ice cream, softened
  • 59.14 ml 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 greased 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.

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