1. Set aside a ½ cup of mini pretzels to decorate the top of the finished cake.
2. Line a loaf pan with parchment paper, leaving enough overhang for two handles on either side.
3. 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.
4. Press the mixture into the bottom of the loaf pan until it’s about a quarter- to a half-inch thick. 
5. Bake for about 8 minutes, then cool completely.

Make the ganache: 

1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil—that’s too hot!) 
2. Pour over chocolate, then let it sit for 2–3 minutes to gently soften the chocolate.
3. With a metal spoon or small rubber spatula, very slowly stir until completely combined and chocolate has melted. 
4. Stir the ganache a few times while it cools so that it stays smooth and creamy. 
5. Set aside.

To build the cake:

1. Soften Alden’s Organic ice cream on the counter for about 10 minutes.
2. Spread the ice cream in the bottom of the pan, then place in the freezer for 2 hours.
3. Remove from the freezer and spread a generous layer of the ganache over the ice cream.
4. Return to the freezer for another 2 hours.
5. 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.
6. Decorate the top of the cake with the reserved pretzels, a generous amount of fudge and caramel sauce. 
7. Slice, serve, and enjoy!