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, Caramel Pretzel Swirl Ice Cream and drizzles of fudge and toffee. This one’s an instant favorite!

20 min
Prep Time
3 hrs to overnight
Cook Time


  • 4 cups crushed pretzels
  • ½ cup sugar
  • 1 cup butter
  • 2 (48 oz.) tubs Crystal Caramel Pretzel Swirl 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

  • Caramel Pretzel Swirl Ice Cream


  • 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.

  • Step 3

    To serve: drizzle with caramel sauce, fudge sauce and top with toffee and pretzels. Slice, serve and enjoy!