Total Time
15mins
Prep 15 mins
Cook 0 mins

If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It’s simple to make ahead and just pull out of the freezer when you need it.

Ingredients Nutrition

  • 1 14 cups crushed pretzels
  • 6 tablespoons cold butter
  • 34 cup chocolate fudge topping, warmed
  • 2 (7 1/2 ounce) packagesminiature chocolate-covered pretzels
  • 12 gallon vanilla ice cream, softened
  • 14 cup caramel ice cream topping

Directions

  1. Place crushed pretzels in a small bowl; cut in butter until crumbly.
  2. Press onto the bottom of a greased 9-in. springform pan.
  3. Cover and freeze for at least 30 minutes.
  4. Spread fudge topping over crust; cover and freeze.
  5. Set aside 16 chocolate-covered pretzels for garnish.
  6. Place remaining pretzels in a food processor; cover and process until crumbly.
  7. Transfer to a large bowl; stir in ice cream.
  8. Spread over fudge topping.
  9. Drizzle with caramel topping.
  10. Garnish with reserved pretzels.
  11. Cover and freeze for at least 8 hours or overnight.
Most Helpful

5 5

My family loves pretzels but have never tried it with ice cream, what a treat. Easy to make. Crushed the pretzels in a food processor then just added the butter and let the processor do the work. I made it in a 9 inch square springform pan. I found that the chocolate fudge topping melted faster than the ice cream when cutting it which made the chocolate topping kinda flow over the pretel bottom which made for a pretty presentation. Love this just as written but next time I would like to try ground spanish peanuts on the top of it just for variety. This recipe goes into the binder for safe keeping, thanks V.