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Salted Caramel Pretzel Ice Cream Cake

Salted Caramel Pretzel Ice Cream Cake from www.laurenslatest.com As you read this I’m probably en route to Austin, Texas for a blogging conference called BlogHerFood. It’s going to pretty rad because:

1. I get to meet up with a lot of my blogging friends.

2. I get to eat a whole lot of TEXMEX. Totally legit.

3. I get a mini break from one of the munchkins and odds are everyone in Austin me will want to take the other munchkin off my hands. Be my guest, ya’ll!

4. I get to pimp my hair out and tease it high to the sky–>because when in Rome….except Texas.

This year, PretzelCrisps wanted to send me to Austin on their behalf, so I thought I’d do a recipe or two using their pretzel cracker thingy-ma-jiggers. I actually buy these on a regular basis and snack on them frequently, so it wasn’t too big of a stretch to add them into some yummy recipes.

Today, I’m sharing with you a recipe for a ridiculously simple ice cream cake. Because summer is practically upon us. Also, WHY the heck NOT? Also, I’m a little ob.sess.ed with salted caramel. I have a problem. This I know.

Anyways, crack out your ice cream and pretzels and get layering :) Here’s how you make my Salted Caramel Pretzel Ice Cream Cake:

IMG_0173 Start by lining a 9×9 glass baking dish with plastic wrap.

IMG_0175 Next step: grab some of these babies!

IMG_0189 Break them apart ever so slightly and make an even layer across the bottom of your dish.

IMG_0197 Now, take 1 1/2 quarts of vanilla ice cream and soften it up in a stand mixer. If you don’t have a stand mixer, leave your ice cream out on the counter 10 minutes, then stir it up by hand in a large bowl.

IMG_0199 Spread half of the ice cream overtop the broken pretzel pieces.

IMG_0205 Now you can spoon 1/4 cup caramel over the ice cream and sprinkle on the sea salt. Mmmm…..

IMG_0206 Top with another layer of broken pretzels,

IMG_0212 and the last of the ice cream. Fold over the edges of plastic wrap gently and freeze 2 hours to overnight.

IMG_0218 When you’re ready to serve, pop the entire frozen cake out of the baking dish, remove the plastic, top with whipped cream and more pretzels.

Salted Caramel Pretzel Ice Cream Cake from www.laurenslatest.com Aaaand, because I like things to look pretty, drizzle with more caramel.

Salted Caramel Pretzel Ice Cream Cake from www.laurenslatest.com Hello, luvah…..

This is salty sweet crunchy heaven. A great combo of everything good and holy.

And, be sure to check out other awesome PretzelCrisps recipes over at Jessica’s blog and Tina’s blog! Here’s the printable! Enjoy!

Print

Salted Caramel Pretzel Ice Cream Cake

So easy and so delicious! All you need is a freezer!

Yield: 6 servings Prep Time: 2 hours 30 minutes or longer Cook Time: 0 minutes Total Time: 2 hours 30 minutes

Ingredients:

1 cup PretzelCrisps {original flavor} + more for garnish
1 1/2 qts. Vanilla Ice cream
1/2 cup caramel sauce, divided {store bought or homemade}
1 teaspoon sea salt
2 cups sweetened whipped cream

Directions:

Line 9x9 baking dish with plastic wrap. Break apart pretzels into large pieces. Line bottom of pan with one even layer of broken pretzels. Place ice cream into the bowl of a stand mixer and stir until softened. Spread half of the ice cream evenly overtop pretzels. Drizzle with 1/4 cup caramel sauce and sprinkle with sea salt. Top with remaining broken pretzel pieces and ice cream. Fold edges of plastic wrap overtop ice cream and press gently to seal. Freeze 2 hours to overnight. When ready to serve, remove entire cake from baking dish and remove plastic wrap completely. Top with whipped cream, more pretzel pieces and drizzle with remaining caramel sauce. Slice and serve.

www.laurenslatest.com

*Disclaimer: I was not paid to say nice things about PretzelCrisps. I received lots of samples in the mail and gave you all my own opinions. As usual!

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19 Comments

  1. Great post-run recovery food!

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  2. Awesome combo! I need this cake! YUM!

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  3. YUM! Pinning and will definitely be making this summer!!! Thanks and have a great trip to Austin!

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  4. I am a native Texan of 48 years and haven’t worn ‘big hair’ since the 80’s and even then I didn’t go too bouffant. In fact, I don’t know anyone other than mom who ever wore big hair and when mom did it was in the late 60’s and 70’s…you know…the old beehive lol. But I’ll letcha slide since you posted such a scrumptious dessert that I am sooo going to have to make to defeat this Texas heat!!!! Have fun in Austin!! I’ll be over here in Houston being jealous of all that food you’ll be eating!

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  5. This looks so good! I love how easy it is!

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  6. Lauren,
    I buy these pretzels pretty often too. Love the recipe.
    Unfortunately I was born with big hair, so I don’t have much choice unless I spend tons of time and money in the beauty parlor.
    Have fun at the conference.
    Annamaria

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  7. I am totally obsessed with ice cream cakes and easy no bake cakes. I am soooo going to make this asap! Have fun in Austin!!!

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  8. Salty and sweet..PERFECT PERFECT!

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  9. This looks so evil yet OMG it’s everything I adore!! You rock, mama!

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  10. Lauren. I would totally kiss you for posting this recipe if you were standing in front of me! I hope that’s not too weird…but oh well… :)

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  11. Salty and sweet—my favorite!

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  12. have a great time! this ice cream cake, just wow. It’s all my favourite things in one slice!

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