halfbakedharvest4.6
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
Your go-to summer dessert. So easy, super simple, so delicious...everyone’s favorite ice cream cake!
👥 10 Servings⏱️ Prep & Cook: 6h 20m⏳ Prep: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●mixing bowl
- ●food processor
- ●microwave
📝 Preparation Steps
1
1. Line an 8-inch springform pan with parchment paper.2. In a food processor, pulse together the pretzels and peanuts into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan, and about 1-inch up the sides, making sure to pack tightly.3. In a large mixing bowl, combine the softened chocolate ice cream and about 1 cup of peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Top evenly with chocolate fudge sauce. Cover and freeze ⏱️ 30 minutes to ⏱️ 1 hour. Remove from the freezer, add the vanilla ice cream and remaining peanut butter, gently swirling the peanut butter throughout the ice cream. Cover and freeze for ⏱️ 4-6 hours or preferably overnight.4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about ⏱️ 1 minute. Let cool ⏱️ 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with pretzels, then return the cake to the freezer until ready to serve.5. Remove the cake from the freezer ⏱️ 10 minutes before slicing. Slice and serve immediately.
coconut oil1 tablespoon
Nutrition Facts
calories
649 kcal
serving Size
1 serving
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