Easy Fudgy Ice Cream Pretzel Cake Recipe
This easy food recipe combines creamy vanilla ice cream, rich homemade fudge sauce, and the salty crunch of pretzels for a perfectly balanced no-bake dessert. With minimal prep time and a straightforward assembly process, it's a delightful treat for any occasion.
Equipment
- 8-inch square cake pan or 8-inch springform pan
- Parchment paper
- Hand mixer
Ingredients
- 1 14-ounce can sweetened condensed milk
- 2 3.5-ounce bars high-quality semisweet or dark chocolate chopped
- 3 teaspoons pure vanilla extract divided
- 6 tablespoons salted butter divided
- 2 quarts vanilla ice cream softened
- 3 cups mini pretzel twists
- 1½ cups heavy cream
- 1 to 3 tablespoons confectioners’ sugar to taste
Instructions
- Prepare the pan: Line an 8-inch square cake pan with parchment paper, ensuring a 6-inch overhang on two sides for easy removal (alternatively, use an 8-inch springform pan). Place the pan in the freezer to chill for about 15 minutes.
- Make the fudge sauce: In a medium saucepan, combine the sweetened condensed milk, chopped chocolate, 2 teaspoons of vanilla extract, and 3 tablespoons of butter. Heat the mixture over medium heat, stirring constantly, until the chocolate and butter are fully melted and the sauce is smooth, about 5 minutes. Remove from the heat and let the sauce cool for 10 to 15 minutes.
- Layer the first half of the cake: Spread 2 pints of softened vanilla ice cream evenly into the chilled pan. Pour and swirl half of the fudge sauce over the ice cream, then sprinkle 1 cup of crushed pretzels on top. Freeze this layer for 1 hour to firm it up.
- Add the second layer: Spread the remaining 2 pints of ice cream over the first frozen layer. Warm the remaining fudge sauce slightly if needed and swirl it on top. Add a final layer of crushed pretzels (about 1 cup). Cover the pan tightly with plastic wrap and freeze for at least 8 hours or overnight to allow the cake to set completely.
- Remove the cake from the pan: Use the parchment paper overhang to lift the cake out of the pan. Transfer it carefully to a serving plate. Place the cake back in the freezer for 30 more minutes to firm up before decorating.
- Toast the pretzel crumbs for garnish: Crush the remaining 1 cup of pretzels into smaller pieces. In a skillet over medium heat, melt the remaining 3 tablespoons of butter. Add the pretzel crumbs and toast them until golden brown and fragrant, stirring often, for 3 to 4 minutes. Remove from the heat and let them cool completely.
- Whip the cream: In a medium bowl, whip the heavy cream with a handheld mixer until soft peaks form. Gradually add the confectioners’ sugar and the remaining teaspoon of vanilla extract, whipping until the mixture is smooth and fluffy.
- Decorate and serve: Spread the whipped cream generously over the top of the frozen cake. Sprinkle the toasted pretzel crumbs over the whipped cream for a crunchy finish. Serve immediately for the best texture and flavor.
Notes
- To simplify the process, you can substitute store-bought chocolate sauce for homemade fudge sauce, but the homemade version offers richer flavor.
- Soften the ice cream for 10 minutes before use to make spreading easier. Using individual pint containers can help prevent a melty mess during assembly.
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