Go Back

Chocolate Peanut Butter Pretzel Ice Cream Cake

Chocolate peanut butter pretzel ice cream cake with a caramelized crushed-pretzel crust, swirled chocolate ice cream, and a glossy ganache top. Salty-sweet frozen cake is finished with whole pretzels and flaky sea salt for crunch in every slice.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 3 cup mini pretzels Crushed into fine crumbs.
  • 6 tbsp butter Melted.
  • 3 tbsp brown sugar For caramelized crunch.
Ice cream layer
  • 0.5 gallon chocolate ice cream Softened just enough to spread.
  • 0.75 cup creamy peanut butter Warmed for drizzle-able swirl.
Topping
  • 1 cup chocolate ganache Slightly warm or pourable.
  • 1 whole pretzels For pressing into ganache.
  • 1 flaky sea salt Extra salty finish.

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven
  • 1 springform pan

Method
 

Make the pretzel crust
  1. Mix the crushed mini pretzels, melted butter, and brown sugar until evenly coated, then press firmly into a 9-inch springform pan.
  2. Bake at 350°F for 8 minutes, then cool completely before adding the ice cream.
Build and swirl the ice cream layer
  1. Spread the softened chocolate ice cream over the cooled crust in an even layer.
  2. Drizzle the warmed creamy peanut butter over the ice cream and swirl with a knife to create streaks.
Freeze to firm up
  1. Freeze for 4 hours until completely firm.
Add ganache and toppings
  1. Pour the chocolate ganache over the top and spread to the edges while it’s still pourable.
  2. Immediately press the whole pretzels into the ganache before it sets.
  3. Sprinkle with flaky sea salt.
Freeze and serve
  1. Freeze for 2 more hours before releasing from the springform pan and serving.

Notes

For the cleanest slices, warm the knife under hot water and wipe between cuts. Store covered in the freezer for up to 2 weeks; the cake is freezer-friendly but best eaten within that window for ideal crunch. For a dairy-free swap, use dairy-free chocolate ice cream and dairy-free ganache while keeping the same crust and assembly steps.