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Ice Cream Pretzel Cake

Ice cream pretzel cake with a golden, caramelized pretzel crust and a creamy frozen ice cream middle. Finished with a fudge ribbon, whipped topping, caramel drizzle, and crunchy pretzel + flaky sea salt for a salty-sweet dessert in every slice.
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Prep Time 30 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 3 cup mini pretzels Crushed.
  • 0.5 cup unsalted butter Melted.
  • 3 tbsp brown sugar
Frozen ice cream filling
  • 0.5 gallon vanilla or chocolate ice cream Softened.
  • 1 cup hot fudge sauce
  • 1.5 cup whipped topping (Cool Whip)
  • 0.5 cup caramel sauce
Topping
  • 1 whole pretzels For pressing on top.
  • 0.25 tsp flaky sea salt For sprinkling.

Equipment

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

Method
 

Make the pretzel crust
  1. Combine crushed mini pretzels, melted unsalted butter, and brown sugar, then mix until the crumbs look evenly coated.
  2. Press the mixture firmly into the bottom of a 9x13 pan, then freeze for 20 minutes to set.
Assemble the frozen cake
  1. Spread the softened vanilla or chocolate ice cream in an even layer over the frozen pretzel crust.
  2. Drizzle hot fudge sauce over the ice cream, then swirl gently with a knife for a ribbon effect.
  3. Top with whipped topping and spread smooth to cover the fudge swirls.
  4. Drizzle caramel sauce over the top, then press whole pretzels in a decorative pattern.
  5. Sprinkle with flaky sea salt and freeze at least 6 hours or overnight before slicing.

Notes

Pro tip: for clean slices, run the knife under warm water and wipe between cuts, since the caramel and pretzels can tug as you slice. Refrigerate leftovers in a sealed container for up to 3 days (freeze again if it softens). Freezing is best—freeze leftovers up to 1 month. For a dairy-free swap, use dairy-free vanilla or chocolate ice cream and a dairy-free whipped topping.