Caramel Pretzel Ice Cream Cake
Description
Creamy Alden’s Organic French Vanilla ice cream, gooey caramel, and crunchy pretzels, this sweet and salty ice cream cake is everything you could ever want (and more)!
Ingredients
Scale
- 4 cups mini pretzels
- ½ cup butter, melted
- ⅓ cup granulated sugar
- 1 jar caramel sauce
- 1 jar fudge sauce
- 1 Sqround (48oz) Alden’s Organic French Vanilla
Instructions
- Set aside a ½ cup of mini pretzels to decorate the top of the finished cake.
- Line a loaf pan with parchment paper, leaving enough overhang for two handles on either side.
- Blend 3 ½ cups of pretzels in a food processor until they are fine crumbs, then combine in a bowl with melted butter and sugar, and mix thoroughly.
- Press the mixture into the bottom of the loaf pan until it’s about a quarter- to a half-inch thick. Bake for about 8 minutes, then cool completely.
- Soften Alden’s Organic French Vanilla ice cream on the counter, about 10 minutes.
- Spread the ice cream in the bottom of the pan, filling about halfway, then place in the freezer for 2 hours.
- Remove from the freezer and spread a generous layer of caramel sauce over the ice cream. Return to the freezer for another 2 hours.
- Repeat steps 5 and 6 for the top layer of ice cream, then decorate with reserved ½ cup of mini pretzels before returning to the freezer.
- Remove the cake from the freezer then lift the cake from the pan. Remove the parchment paper and place the cake on a serving platter.
- Drizzle with hot fudge and caramel sauce.
- Slice, serve, and enjoy!
