Looking for a dessert that’s a perfect blend of sweet, salty, and creamy? This Strawberry Pretzel Ice Cream Cake is a show-stopping treat that combines the irresistible crunch of pretzels, the smoothness of ice cream, and the freshness of strawberries in one decadent dessert.
The salty-sweet pretzel crust provides a satisfying crunch that perfectly contrasts the rich, creamy layers of strawberry ice cream and a luscious whipped topping. With fresh strawberries scattered throughout, every bite offers a delightful mix of textures and flavors, making it the ideal treat for any occasion.
What makes it special? This cake is a crowd-pleaser that’s easy to prepare yet feels like a special indulgence. The combination of flavors—tart, sweet, and salty—offers a delicious twist on traditional ice cream cakes. Whether served at a birthday, holiday gathering, or summer celebration, this Strawberry Pretzel Ice Cream Cake is sure to impress.
Let’s dig into this frozen treat and enjoy a refreshing, mouthwatering dessert that’s perfect for any time of year!
Strawberry Pretzel Ice Cream Cake
Equipment
- 8-inch square baking pan
- Mixing bowls
- Parchment paper
- Food processor
Ingredients
- 6 tbsp salted butter, melted
- 1 cup sliced fresh strawberries
- 5 cups vanilla ice cream
- 1 cup mini salted pretzels
- 1 cup strawberry jam
- 4 cups strawberry ice cream
- 15 gingersnap cookies
Instructions
- Line an 8-inch square pan with parchment paper.
- Pulse pretzels and gingersnaps into crumbs, mix with butter, and press into the pan.
- Freeze for 15 minutes.
- Spread 4 cups vanilla ice cream on the crust.
- Freeze for 30 minutes.
- Swirl strawberry ice cream with jam and layer it.
- Freeze for 30 minutes.
- Add ½ cup vanilla ice cream and top with sliced strawberries.
- Wrap and freeze for 4 hours.
- Lift cake with parchment, let sit for 5 minutes, slice, and enjoy.
Notes
- Use graham crackers instead of gingersnaps for a milder flavor.
- Add a pinch of cinnamon to the crust mixture for warmth.
Nutrition Facts:
| Calories | 971kcal |
| Total Fat | 18g |
| Carbohydrates | 60g |
| Protein | 3g |
Few Things To Avoid When Making The Strawberry Ice Cream Pretzel Cake!
- Skipping the freezing steps: Ensure each layer is frozen before adding the next to prevent the layers from mixing or collapsing.
- Using melted ice cream: Slightly softened ice cream works best for spreading; melted ice cream can create a runny mess.
- Forgetting to line the pan: Without parchment paper, removing the cake from the pan will be challenging.
- Rushing the slicing: Allow the cake to sit for 5 minutes before slicing to ensure clean and even cuts.