This pretty, no-bake, Strawberry Pretzel Ice Cream Cake is your new go-to summer dessert. The crust is made up of salty pretzels mixed with sweet ginger cookies. The crust is then layered with creamy vanilla ice cream and strawberry ice cream swirled with fresh strawberry jam. A generous topping of fresh strawberries finishes it off. This icy cold Strawberry Pretzel Ice Cream Cake is creamy, extra berry-filled, and requires very little effort.
Ingredients:
- 1 cup mini salted pretzels
- 15 gingersnap cookies
- 6 tablespoons salted butter melted
- 5 cups vanilla ice cream
- 4 cups strawberry ice cream
- 1 cup strawberry jam
- 1 cup sliced fresh strawberries
Instructions:
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.
6. 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.
Notes:
No Food Processor: If you do not have a food processor just add the cookies to a large Ziplock bag and use a rolling pin to smash the cookies into crumbs. Or simply crush them by stepping all over the bag!
More Recipe Suggestions:
Cheddar Bacon Stuffed Pretzel Buns
Pumpkin Beer Cheese Skillet with Soft Pretzels
Mozzarella Stuffed Soft Pretzels
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Strawberry Pretzel Ice Cream Cake
Ingredients
- 1 cup mini salted pretzels
- 15 gingersnap cookies
- 6 tablespoons salted butter melted
- 5 cups vanilla ice cream
- 4 cups strawberry ice cream
- 1 cup strawberry jam
- 1 cup sliced fresh strawberries
Instructions
- Line an 8-inch square baking pan with parchment paper.
- 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.
- Scoop 4 cups vanilla ice cream out onto the frozen crust. Flatten/spread into a mostly evenly layer. Freeze 30 minutes.
- In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread onto the vanilla layer. Freeze for 30 minutes more.
- 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.
- 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.
Notes
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