Pretzel Chocolate Caramel Ice Cream Cake

Like ice cream cake? Then you will absolutely flip over this Pretzel Chocolate Caramel Ice Cream Cake. Or maybe it should be called “Pretzel-Chocolate-Caramel-OREO Ice Cream Cake.” Yep, there are Oreo cookies in this baby, too.

My middle son usually wants a Dairy Queen ice cream cake for his birthday. This year was no different, but I talked him into letting me make an ice cream cake like the one I made for Father’s Day about 10 years ago. My son didn’t remember it and was skeptical that I could make a cake that rivaled that of DQ, but he reluctantly agreed.

 

I was looking around trying to find a recipe like the one I made years ago, which included hot fudge and caramel sauces, Oreo cookies, and vanilla ice cream. Then I stumbled upon a recipe for a pretzel crust ice cream cake. Saaaaaay, that sounded good! So I combined several different ice cream cake recipes and added my own touches and it turned out REALLY, really good. My recipe is below!

Pretzel Chocolate Caramel (& Oreo!) Ice Cream Cake

Ingredients:

  • 1/2 gallon cookies & cream (Oreo) ice cream, softened
  • 1 jar (I used the squeeze bottle) Smucker’s Hot Caramel Ice Cream Topping
  • 1Β bottle of chocolate fudge Magic Shell Ice Cream Topping
  • 1 bag (7.5 oz) mini chocolate covered pretzels (I used Flipz)
  • 1 cup Oreo cookie crumbles
  • 2 cups pretzels, crushed
  • 8 oz butter, melted
  • 1 tub Cool Whip whipped topping, 16 oz.

Directions:

  1. Mix the crushed pretzels with the melted butter until combined.
  2. Use a spatula or the back of a wooden spoon to press pretzel-butter mixture into the bottom of a 13 x 9 inch pan. This will be the crust. Freeze crust for 10-15 minutes.
  3. After the ice cream has sat out on the counter for a little while and become soft, spread it over the frozen pretzel crust. Freeze this for 15-20 minutes.
  4. Sprinkle the Oreo cookie crumbles all over the top of the ice cream layer.
  5. Spread Cool Whip over the top of the crumbled Oreo layer. Freeze for 10 minutes
  6. Arrange mini chocolate-covered pretzels all over the top of the Cool Whip layer.
  7. Drizzle caramel ice cream topping (you may want to heat it in the microwave for 20-30 seconds so it will drizzle better) over the top of the cake.
  8. Drizzle Magic Shell ice cream topping over the top of the cake.
  9. Freeze 4+ hours before serving.

 

I love how easy it was to make! Tip:Β take it out of the freezer for at least 10 minutes before serving (to soften it up a little). The exception would be if you had it in a deep freeze or had it frozen for more than a day: in these cases, you may want to let it sit out on the counter for 20-30 minutes.

 

The pretzels added just the right hint of salt to the otherwise sweet mixture. The cake went over really well with the birthday boy and everyone else. This recipe is going to be one I pull out for summer get-togethers a lot. I like it better than any ice cream cake I’ve had before, and trust me, I’ve had more than a few.

 

And best of all? No one got brain freeze!

Leave a Reply

Your email address will not be published. Required fields are marked *