Caramel Pretzel Ice Cream Cake
Keep the oven off and try this ice-cream cake instead! The ultimate summer dessert is easy to assemble, feeds a crowd and is guaranteed to be the tastiest bite you’ve eaten all season! Pretzel crust, Classic Vanilla Ice Cream and drizzles of fudge and toffee. This one’s an instant favorite!
20 min
Prep Time
3 hrs to overnight
Cook Time
16
Servings
Ingredients
- 4 cups crushed pretzels
- ½ cup sugar
- 1 cup butter
- 2 (48 oz.) tubs Crystal Classic Vanilla Ice Cream
- 2 (8 oz.) containers whipped topping, thawed
- 1 cup caramel sauce
- 1 cup fudge sauce
- ½ cup crushed toffee pieces
- 1 cup mini pretzels
Products used
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Classic Vanilla Ice Cream
Directions
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Step 1
In a 9x11” baking pan, combine pretzels, sugar and butter. Press into the bottom of the pan to create the crust. -
Step 2
Soften ice cream slightly and scoop atop crust. With a spatula, gently spread ice cream until even. Top with whipped topping. Return to freezer and freeze for 3 hours, up to overnight.
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Step 3
To serve: drizzle with caramel sauce, fudge sauce and top with toffee and pretzels. Slice, serve and enjoy!
