halfbakedharvest4.9
Strawberry Pretzel Ice Cream Cake
The creamy, extra berry-filled, no-bake cake that requires very little effort...your new go-to summer cake!
👥 8 Servings⏱️ Prep & Cook: 6h⏳ Prep: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●food processor
📝 Preparation Steps
1
1. Line an 8-inch square baking pan with parchment paper.2. In a food processor, pulse the pretzels and gingersnaps into fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan. Freeze ⏱️ 15 minutes. 3. Scoop 4 cups vanilla ice cream out onto the frozen crust. Flatten/spread into a mostly evenly layer. Freeze ⏱️ 30 minutes. 4. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread onto the vanilla layer. Freeze for ⏱️ 30 minutes more.5. Take a 1/2 cup of vanilla ice cream and flatten/spread onto the strawberry layer. Top with sliced strawberries. Wrap the cake and freeze ⏱️ 4 hours or until frozen.5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit ⏱️ 5 minutes. Slice and enjoy immediately.
vanilla ice cream5 cupsstrawberry ice cream4 cupsstrawberry jam1 cup
Nutrition Facts
calories
971 kcal
serving Size
1 serving
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