Description
A delightful dessert that combines sweet and salty flavors with a crunchy pretzel crust, creamy strawberry ice cream, and fluffy whipped cream topping.
Ingredients
Scale
- 2 cups pretzel crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 quart strawberry ice cream, softened
- 1 cup whipped cream
- 1/2 cup fresh strawberries, sliced
- 1/4 cup strawberry sauce (optional)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the pretzel crumbs, melted butter, and granulated sugar. Mix until well coated.
- Press the pretzel mixture firmly into the bottom of a 9-inch springform pan and bake for about 10 minutes until lightly golden. Let it cool completely.
- In a separate bowl, beat together 8 ounces of softened cream cheese with 1/2 cup of powdered sugar until smooth. Spread this cream cheese layer over the cooled pretzel crust and refrigerate for 30 minutes.
- Spread the softened strawberry ice cream evenly over the cream cheese layer, cover with plastic wrap, and freeze for at least 4 hours until firm.
- Remove the cake from the freezer, spread whipped cream over the top, and garnish with sliced fresh strawberries. Return to the freezer for an additional 1-2 hours before serving.
Notes
- Experiment with different ice cream flavors.
- Store leftovers tightly wrapped in plastic wrap or in an airtight container.
- Let the cake sit at room temperature for a few minutes before slicing for easier cutting.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Strawberry, Pretzel, Ice Cream, Cake, Dessert