Zutaten für Ice Cream Pretzel Cake
- Pretzels
- 6 tablespoons (3 ounces) unsalted butter
- Chocolate Fudge Topping
- Chocolate Covered Pretzels
- Vanilla Ice Cream
- Caramel Ice Cream Topping
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ice Cream Pretzel Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Ice Cream Pretzel Cake
- Crush 1 ½ cups pretzels into crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Melt 6 tablespoons (3 ounces) of unsalted butter in a microwave-safe bowl.
- Add melted butter to pretzel crumbs and mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of a greased 9-inch springform pan.
- Cover and freeze for at least 30 minutes to set.
- Spread 1 cup of your favorite fudge topping evenly over the chilled pretzel crust.
- Cover and freeze for 15 minutes.
- Set aside 16 chocolate-covered pretzels for garnish.
- Crush the remaining pretzels into crumbs using a food processor.
- In a large bowl, gently fold in 2 pints of your favorite ice cream (slightly softened) into the pretzel crumbs until combined. Don't overmix!
- Spread the ice cream mixture evenly over the fudge layer.
- Drizzle with ¼ cup caramel topping.
- Garnish with the reserved chocolate-covered pretzels.
- Cover and freeze for at least 8 hours, or preferably overnight, to allow the cake to set completely.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
77g
Fat
39g
Carbs
14g
