Triple Fudge Peanut Butter Cup Ice Cream Cake with Pretzels
User Reviews
5
Triple Fudge Peanut Butter Cup Ice Cream Cake with Pretzels
Description
Starting with finely processed pretzels mixed with melted butter forms the crunchy base, which is pressed against the pan to create a firm crust that slightly rises up the sides. The crust is chilled in the freezer to set before spreading hot fudge sauce atop, then frozen again to prepare for layering.
Chocolate ice cream softens before being evenly spread over the fudge, followed by another layer of fudge and freezing to maintain clean layers. Vanilla ice cream tops the stack, followed by a final freeze. Chopped peanut butter cups are added as a final garnish that adds texture and peanut butter flavor to this rich frozen treat.
This ice cream cake is a decadent choice for gatherings or celebrations, offering distinct flavors and textures: salty pretzel crust, rich fudge sauce, smooth ice cream, and peanut butter candies. Each step includes freezing intervals to achieve firm, spreadable layers without melting.
A note cautions against overly coarse pretzel crumbs, which can cause the crust to fall apart, though taste remains enjoyable. Processing pretzels to fine crumbs but not dust is ideal for a cohesive crust layer.
Ingredients
- 4 1/2 /2 cups pretzels
- 10 Tablespoon butter melted, unsalted
- 3 cups hot fudge topping divided (room temperature or chilled in the fridge)
- 3 cups chocolate ice cream
- 3 cups vanilla ice cream
- 12-14 peanut butter cups chopped
Instructions
- In a food processor, blend the pretzels until a fine crumb forms. Pulse in the melted butter until combined. Press the pretzel crumbs into the bottom of a springform pan, pressing slightly up the sides. Place in the freezer for 10-15 minutes to set up.
- Spread 1 cup of fudge on top of the pretzel crust. Freeze for an additional 15 minutes (this freezing helps the ice cream spread easier).
- Remove chocolate ice cream from the freezer about 10 minutes before adding it to the cake. Spread the chocolate ice cream on top of the first fudge layer. Freeze for 30 minutes to 1 hour.
- Spread 1 cup of fudge on top of the chocolate ice cream. If the ice cream didn't freeze through enough, it may start melting as you add the fudge and come through during the spreading. That's ok, just work around it or continue spreading (but this is why the additional freeze is recommended after each layer). Place in the freezer for 15 minutes while preparing the next layer.
- Remove the vanilla ice cream from the freezer for 10 minutes to soften slightly. Stir in the chopped peanut butter cups until thoroughly combined. Spread on top of the fudge layer and return to the freezer for "the big freeze". Freeze for at least 4 hours, or overnight (preferred).
- Before serving, spread the final 1 cup of fudge on top of the cake. Top with additional peanut butter cups and/or pretzels as desired. Freeze again for 30 minutes if you want the fudge to be more firm, or serve immediately. Drizzle with salted caramel if desired.
Notes
- Process pretzels into fine crumbs, not dust, to ensure the crust holds together well.
- If the crust does fall apart slightly, the overall flavor remains enjoyable despite the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12generous slices
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 98g | 33% |
| Protein | 11g | 22% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 756mg | 32% |
| Potassium | 466mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 51g | 102% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 137mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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