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Ice Cream Pretzel Cake

Ice cream pretzel cake with a crunchy, golden pretzel crust, creamy softened ice cream, and a hot fudge swirl ribbon. This no-bake frozen dessert sets into clean slices after a long freeze, with caramel drizzles and a salty-sweet finish.
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Prep Time 30 minutes
Cook Time 10 minutes
freezing 6 hours
Total Time 6 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Pretzel crust
  • 3 cup mini pretzels
  • 0.5 tbsp unsalted butter melted
  • 3 tbsp brown sugar
Frozen ice cream layers
  • 0.5 gallon vanilla or chocolate ice cream softened
  • 1 cup hot fudge sauce
  • 1.5 cup whipped topping Cool Whip
  • 0.5 cup caramel sauce
Topping
  • 1 whole pretzels for pressing on top
  • 1 flaky sea salt for sprinkling

Equipment

  • 1 sheet pan

Method
 

Make and freeze the pretzel crust
  1. Combine crushed mini pretzels, melted unsalted butter, and brown sugar, then press firmly into the bottom of a 9x13 pan. Press until it looks evenly compacted with no loose crumbs.
  2. Freeze the pan for 20 minutes until the crust feels firm to the touch. This helps the next ice cream layer spread without disturbing the base.
Add ice cream and fudge swirl
  1. Spread the softened vanilla or chocolate ice cream in an even layer over the frozen pretzel crust. Smooth the top so the surface is level.
  2. Drizzle hot fudge sauce over the ice cream and swirl gently with a knife. Stop when you get a ribbon pattern rather than fully mixing it in.
Top and freeze to set
  1. Top with whipped topping and spread smooth in an even layer. Scrape and smooth until the surface is flat with no peaks.
  2. Drizzle caramel sauce over the top and press whole pretzels in decoratively. Add flaky sea salt right afterward so it adheres to the surface.
  3. Freeze at least 6 hours or overnight before slicing. The cake should cut cleanly with defined layers and a firm, sliceable center.

Notes

Pro tip: for the cleanest slices, run the knife under hot water, wipe dry, then cut in straight passes before reheating again. Refrigerate only briefly if needed for serving—this is best kept frozen; store covered in the freezer up to 2 weeks and thaw in the fridge just 5–10 minutes for easier cutting. Freezing: yes, wrap slices individually for best texture. For a dairy-free option, use dairy-free vanilla ice cream plus a dairy-free whipped topping and ensure the fudge sauce is dairy-free.