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Strawberry Pretzel Ice Cream Cake

Strawberry pretzel ice cream cake combines a buttery, golden pretzel crust with a creamy strawberry cream cheese layer and a glossy strawberry ice cream top. It’s a no-bake-style frozen cake inspired by classic salty sweet strawberry pretzel salad, with bold pink fruit and a clean slice-ready set.
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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
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 3 cup mini pretzels Finely crushed.
  • 0.75 cup unsalted butter Melted (1-1/2 sticks).
  • 3 tbsp sugar
Cream cheese layer
  • 8 oz cream cheese Softened.
  • 1 cup powdered sugar
  • 2 cup whipped topping
Frozen strawberry top
  • 0.5 gallon strawberry ice cream Softened.
  • 2 cup fresh strawberries Sliced; reserve some for topping before serving.

Equipment

  • 1 sheet pan

Method
 

Make and bake the pretzel crust
  1. Preheat the oven to 350°F and lightly clear space for a 9x13 pan. Press the crushed mini pretzels, melted unsalted butter, and sugar into the pan evenly.
  2. Bake at 350°F for 8-10 minutes until the crust looks set and golden. Cool completely so the cream layer won’t melt.
Build the creamy layer
  1. Beat the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping until thick and spreadable.
  2. Spread the cream cheese mixture over the cooled pretzel crust in an even layer. Freeze for 30 minutes to firm up.
Add strawberries and freeze
  1. Layer the sliced fresh strawberries over the cream cheese layer. Arrange them so they cover the surface but don’t mound too high.
  2. Spread the softened strawberry ice cream over the strawberries in a smooth, even layer. Freeze for at least 6 hours until fully firm.
  3. Top with fresh strawberries just before serving. Slice with clean edges so the golden crust stays intact.

Notes

For the cleanest slices, keep everything cold and freeze long enough that the center is fully firm (at least 6 hours). Store covered in the freezer for up to 2 weeks; thaw in the fridge for 10-15 minutes for easier slicing. Freezing is yes—avoid refreezing after thawing. Dietary swap: use reduced-fat cream cheese if you want a lighter cream layer while keeping the same texture.