Dreamy Strawberry Pretzel Ice Cream Cake Recipe for Sweet Bliss

Cool summer days call for an unexpected strawberry pretzel ice cream cake that combines sweet and salty flavors in every delightful bite.

Layers of creamy ice cream mingle with crunchy pretzel crumbs, creating a dessert that surprises and delights.

The classic combination of strawberries and pretzels brings a nostalgic twist to this frozen treat.

Smooth cream cheese blends seamlessly with tangy fruit, offering a refreshing escape from traditional cake recipes.

Each slice promises a perfect balance of textures and flavors that dance across your palate.

You’ll love how easily this dessert comes together, making it ideal for weekend gatherings or spontaneous celebrations.

Strawberry Pretzel Ice Cream Cake Perks

• Craft a Crowd-Pleasing Dessert: This strawberry pretzel ice cream cake brings together sweet and salty flavors that everyone will love, making it a perfect showstopper for gatherings.
• Minimal Prep, Maximum Impact: With just a few simple steps and no baking required, you can create an impressive dessert that looks like it took hours to make.
• Customize Your Flavor Adventure: Easily swap out strawberry jam for other fruit preserves or mix different ice cream flavors to create your own unique version of this delightful treat.
• No-Fuss Freezer Friendly: Prepare this cake ahead of time and store in the freezer, giving you a ready-to-serve dessert that's perfect for unexpected guests or sudden sweet cravings.

Strawberry Pretzel Ice Cream Cake Ingredients

• Pretzels: Crunchy base that provides a salty and textural foundation for the ice cream cake.
• Gingersnaps: Spicy cookies that add depth and complexity to the crust.
• Butter: Binds the crust ingredients together and adds richness.
• Vanilla Ice Cream: Smooth and creamy base layer with classic sweet flavor.
• Strawberry Ice Cream: Fruity and vibrant layer that adds a fresh berry taste.

• Strawberry Jam: Adds intense strawberry flavor and helps create a swirled effect.
• Fresh Strawberries: Provides natural sweetness and decorative topping with bright color and fresh texture.

• Parchment Paper: Ensures easy removal of the frozen cake from the pan and prevents sticking.

Strawberry Pretzel Ice Cream Cake Steps

Step 1: Prepare the Crust

Grab your food processor and crush pretzels and gingersnaps into fine, sandy crumbs.

Drizzle melted butter over the crumbs and pulse until the mixture sticks together when pressed.

Press this delicious crumb mixture firmly into the bottom of a parchment-lined 8-inch square pan.

Pop the pan into the freezer for a quick 15-minute chill.

Step 2: Create the Vanilla Base

Scoop creamy vanilla ice cream directly onto the frozen pretzel crust.

Use a spatula to spread the ice cream into a smooth, even layer that covers the entire crust.

Return the pan to the freezer for a 30-minute cooling session.

Step 3: Add Strawberry Swirl Layer

In a mixing bowl, gently fold strawberry jam into softened strawberry ice cream.

Create a beautiful marbled effect as you swirl the two together.

Carefully spread this vibrant strawberry mixture over the vanilla layer.

Send the pan back to the freezer for another 30-minute chill.

Step 4: Final Ice Cream Topping

Soften a bit of vanilla ice cream and spread a thin layer over the strawberry section.

Artfully arrange fresh sliced strawberries across the top of the cake.

Wrap the entire pan securely and freeze for 4 hours or until completely solid.

Step 5: Serve and Enjoy

Remove the cake from the freezer.

Use the parchment paper to lift the entire cake out of the pan.

Let it sit for 5 minutes to soften slightly.

Slice into perfect squares and serve immediately for a cool, refreshing dessert that will wow everyone at the table.

Strawberry Pretzel Ice Cream Cake Tips

• Use a food processor for uniform, fine crumbs that create a stable, crunchy base for the ice cream cake.
• Work quickly when layering and spreading ice cream, keeping it cold to maintain clean, sharp layers.
• Gently fold strawberry jam into strawberry ice cream with a spatula to achieve beautiful, marbled texture without overmixing.
• Run a sharp knife under hot water before cutting to ensure clean, neat slices through the frozen cake.
• Wrap the finished cake tightly in plastic wrap to store in the freezer for up to one week, perfect for advance preparation.

Strawberry Pretzel Ice Cream Cake Variations

• Gluten-Free Version: Replace gingersnaps with gluten-free graham crackers and use certified gluten-free pretzels for the crust. Ensure all ice cream brands are gluten-free.
• Vegan Alternative: Swap dairy vanilla and strawberry ice cream with coconut or almond milk-based frozen desserts. Use vegan butter substitute and plant-based gingersnap cookies for the crust.
• Low-Sugar Option: Select sugar-free vanilla and strawberry ice cream brands. Reduce jam quantity or replace with fresh strawberry puree. Use stevia-sweetened cookies for the crust base.
• Dairy-Free Adaptation: Choose non-dairy ice cream alternatives like oat milk or cashew-based frozen desserts. Select dairy-free butter substitutes for binding the crust ingredients together.

Serving Strawberry Pretzel Ice Cream Cake

• Sweet Strawberry Symphony: Pair this decadent ice cream cake with fresh mint leaves for a pop of color and refreshing contrast.
• Crunch Corner: Sprinkle extra crushed pretzels around the plate's edge for added texture and a delightful salty-sweet crunch.
• Berry Bliss Finish: Drizzle warm chocolate sauce or strawberry coulis over each slice to elevate the dessert's visual appeal and flavor complexity.
• Cool Companion: Serve alongside a small glass of chilled rosé wine or sparkling moscato for an elegant adult dessert experience.

Storing Strawberry Pretzel Ice Cream Cake

• Wrap the cake tightly in plastic wrap or transfer to an airtight container. Keep frozen for up to 2 weeks to maintain optimal texture and flavor.
• Remove from freezer and let sit at room temperature for 5-10 minutes before serving. This helps soften the ice cream for easier slicing.
• Separate remaining slices with parchment paper, place in a freezer-safe container, and store for quick individual servings up to 1 month.
• Microwave individual slices for 10-15 seconds to slightly soften, but be careful not to melt completely. Enjoy immediately after warming.

FAQs

• How do I prevent the crust from crumbling when cutting the cake?

Use a sharp knife dipped in hot water and wipe clean between each slice to get clean, neat cuts through the pretzel crust.

• Can I make this cake ahead of time?

Yes, you can prepare the cake up to 3 days in advance. Keep it tightly wrapped in the freezer and remove 5 minutes before serving to slightly soften.

• What type of pretzels work best for the crust?

Use salted, crispy pretzels like traditional twists or sticks. Avoid soft or flavored pretzels as they might make the crust soggy.

• How do I know when the cake is properly frozen?

The cake is ready when it’s completely firm and doesn’t indent when lightly pressed. This typically takes about 4-5 hours in the freezer.

Strawberry Pretzel Ice Cream Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 12 reviews

• Total Time: 5 hours 20 minutes
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

Sweet layers of creamy strawberry ice cream nestled between salty pretzel crust and fluffy whipped topping make this strawberry pretzel ice cream cake a delightful summer dessert. Cool refreshment meets nostalgic crunch in every delectable bite you’ll savor.

---

Ingredients

Scale 1x2x3x

Cake Base:

• 1 cup mini salted pretzels
• 15 gingersnap cookies
• 6 tablespoons (90 milliliters) salted butter, melted

Ice Cream Layers:

• 5 cups (1.2 liters) vanilla ice cream
• 4 cups (950 milliliters) strawberry ice cream

Topping and Filling:

• 1 cup (240 milliliters) strawberry jam
• 1 cup (150 grams) sliced fresh strawberries

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare an 8-inch square pan by lining it with parchment paper, ensuring complete coverage for easy removal.
2. Transform pretzels and gingersnaps into fine crumbs using a food processor. Incorporate melted butter and pulse until the mixture becomes compact. Press the mixture firmly into the pan’s bottom, creating an even crust. Chill in the freezer for 15 minutes to set.
3. Soften vanilla ice cream slightly, then distribute 4 cups evenly across the pretzel crust. Use a spatula to create a smooth, uniform layer. Return to the freezer for 30 minutes to stabilize.
4. Gently combine strawberry ice cream with strawberry jam, creating a marbled effect. Carefully spread this mixture over the vanilla layer, maintaining a consistent thickness. Freeze for an additional 30 minutes to solidify.
5. Slightly warm the remaining vanilla ice cream to achieve a spreadable consistency. Layer over the strawberry section, then artfully arrange fresh strawberry slices on top. Wrap the entire cake securely and freeze for 4 hours until completely set.
6. Remove the cake from the freezer. Lift the dessert out using the parchment paper edges. Allow to rest at room temperature for 5 minutes to slightly soften. Slice into portions and serve immediately for optimal texture and flavor.

Notes

• Enhance crumb texture by toasting pretzels and gingersnaps briefly before processing for a deeper, more complex flavor profile.
• Soften ice cream slightly at room temperature for easier spreading, preventing torn or uneven layers that can compromise the cake’s appearance.
• Create dairy-free version by substituting coconut or almond-based ice cream and using vegan butter alternative in the crust.
• Prevent ice crystals by wrapping the cake tightly in plastic wrap before final freezing, ensuring a smoother, creamier dessert texture.

• Prep Time: 20 minutes
• Cook Time: 5 hours
• Category: Desserts
• Method: Freezing
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 355 kcal
• Sugar: 32 g
• Sodium: 280 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 49 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 45 mg