Chocolate Caramel Pretzel Ice Cream Cake Recipe

Caramel Chocolate Pretzel Ice Cream Cake


Indulge in this ultimate dessert where Alden’s Organic Chocolate Chocolate Chip ice cream, gooey caramel, and crunchy pretzels unite in frozen perfection.



For the ganache:

  • 8 oz semi sweet chocolate chips
  • 8 ounces heavy whipping cream

For the crust:


  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!