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Chocolate Peanut Butter Pretzel Ice Cream Cake

Chocolate peanut butter pretzel ice cream cake with a salty, caramelized pretzel crust and a peanut butter swirl through dark chocolate ice cream. Topped with chocolate ganache and whole pretzels for a crunchy salty-sweet finish.
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Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 3 cup mini pretzels Crushed (mini pretzels).
  • 6 tbsp butter Melted.
  • 3 tbsp brown sugar For caramel flavor.
Ice cream and swirl
  • 0.5 gallon chocolate ice cream Softened so it spreads.
  • 0.75 cup creamy peanut butter Warmed so it drizzles.
Toppings
  • 1 cup chocolate ganache Use for a glossy top layer.
  • 0.25 whole pretzels For pressing into ganache.
  • 0.5 tsp flaky sea salt Sprinkle over the top.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 stand mixer
  • 1 springform pan

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F. Mix crushed mini pretzels, melted butter, and brown sugar, then press firmly into a 9-inch springform pan.
  2. Bake at 350°F for 8 minutes. Remove and let the crust cool completely before adding the ice cream.
Assemble the ice cream layer
  1. Spread the softened chocolate ice cream over the cooled pretzel crust. Drizzle the warmed creamy peanut butter over the top and swirl with a knife for marbled ribbons.
  2. Freeze for 4 hours until completely firm. Keep the cake flat so the swirl stays even.
Add ganache topping and freeze again
  1. Pour the chocolate ganache over the top. Immediately press whole pretzels into the ganache while it is still wet so they adhere.
  2. Sprinkle with flaky sea salt. Freeze for 2 more hours before releasing and serving for clean slices.

Notes

Pro tip: line the springform pan base with parchment for easier release and cleaner slices. Store covered in the freezer up to 2 weeks; freeze yes (best within 2 weeks). For a dairy-light option, use dairy-free chocolate ganache and dairy-free chocolate ice cream with peanut butter—texture may be slightly softer but still works for freezing.