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
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
Instructions
- Prepare an 8-inch square pan by lining it with parchment paper, ensuring complete coverage for easy removal.
- 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.
- 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.
- 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.
- 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.
- 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