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Chocolate Covered Pretzel Ice Cream Cake with Whiskey Caramel Sauce

 

Summer is killing me. Although most people tend to get in better shape for the warm weather months, I’m struggling not to end my labor day weekend as soft and squishy as a marshmallow peep. Too much BBQ, burgers, ice cream, beer and whiskey. (Okay, whiskey is a 24/7/365, but the amount tends to increase for me as soon as spring rolls around). No exercise, just loungin’ on boats, floats and by pools. Sitting my butt on a bar stool or on a stadium seat.

 

It’s cool, though. I have a new workout regimen to cure myself of this summertime lazy paralysis:

 

Butt day- Sit on my butt and eat Brie cheese. Binge watching Orange is the New Black or Game of Thrones is optional.

 

Arm day- Whip heavy cream by hand with whisk until arms are sore and it has burgeoned to whipped cream. Eat on top of a cupcake or whatever my little heart fancies.

 

Leg day- Consists of balancing 2 gallons of ice cream on each leg. Whilst consuming. Preferably cookies and mint on the left leg, rocky road on the right.

 

 

…which brings us to ice cream. Yeah, I made a chocolate covered pretzel ice cream cake. That’s chocolate covered pretzels and fudge topping swirled in dutch chocolate ice cream. The crust is a pretzel crust (duh), and of course I added in some whiskey caramel sauce as a nice personal touch. I used TX whiskey, in case you were wondering 😉 .

 

Enjoy, fellow ne’er do-wells. Come join me to eat six hot dogs while I lay on a float.

Ingredients for Chocolate Covered Pretzel Ice Cream Cake with Whiskey Caramel Sauce

 

Dark Chocolate Crunch Pretzel Crisps or chocolate covered pretzels (or dip some in chocolate for a homemade version)

Pretzel Crisp Minis, dipped in chocolate and cooled

– 9 T butter, very cold and sliced

– 3 cups broken Pretzel crisps

– 1 gallon of chocolate ice cream (you may need an additional 2 pint carton, depending on quantity of toppings in cake)

– 1-2 jars fudge ice cream topping

 

For the Whiskey Caramel Sauce

– 2 cups granulated sugar

–  2/3 cup water

– 1/2 cup whiskey

– 1 cup heavy cream

 

 

To make your whiskey caramel sauce, dissolve sugar with water in a saucepan over medium low heat. Turn up to medium/medium high to boil. Once it turns to a golden hue, remove from heat and immediately pour in cream and whiskey at once.

 

Very quickly stir until all cream, whiskey, and boiled sugar is incorporated. Allow to cool, then place in refrigerator in a airtight container to firm.

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To being your chocolate covered pretzel ice cream cake, dip Pretzel Crisps minis in chocolate and lay on aluminum foil until cooled. If necessary, dip broken pieces of regular pretzels to fill cake with.

 

Trace the bottom of an 8” and 10” spring form cake pan onto wax paper and cut out circles. That’s right. Your chocolate covered pretzel ice cream cake will have TWO tiers. ‘Cuz there’s never enough ice cream.

 

Place wax paper circles in bottom of respective pan size.  Break up 3 cups of pretzels with cold butter in a food processor until crumbled.  Press into bottom of cake pans.

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Drizzle caramel and chocolate fudge on top of Pretzel Crisp crumble. Add some chocolate covered broken pretzels as well. Remove ice cream from fridge and allow to soften slightly. Use a spatula to scoop out and spread ice cream into each pan.

 

Continue to layer chocolate fudge, caramel, chocolate covered Pretzel Crisp pieces, and ice cream until both pans are filled.

 

You may need to place pans and carton of ice cream back into freezer in between layers, in order to refreeze ice cream and prevent melting.  Just remove carton before cake and allow ice cream to soften. Then remove cake from freezer, add layers of ingredients and place everything back into freezer to harden before next layer.

 

Once fully layered and frozen, release chocolate covered pretzel ice cream cakes from spring forms. You may need to cut around between side of cakes and pans to loosen first. Use a knife to pop bottom of

 

Whiskey. Caramel. Chocolate. Fudge. Pretzels. Ice cream.

There is nothing else you need this summer than a chocolate covered pretzel ice cream cake.

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mama.

 

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Dip a very sharp, large knife into hot water and slice. DO NOT take out cake ahead of time. It will melt, dummy.

 

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This would also work for Father’s day. Oh what the eff this would work on Christmas  or any other day of the year if I wanted it.

 

Pin this:

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Chocolate Covered Pretzel Ice Cream Cake with Whiskey Caramel Sauce
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10-20
 
A chocolate covered pretzel ice cream cake filled with drizzles of chocolate fudge and whiskey caramel and a pretzel crust. Top with more chocolate covered pretzels and this two tiered ice cream cake is the perfect level of salty and chocolately goodness.
Ingredients
  • * You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “ice cream cake” for photos, supply list and detailed instructions. Or click here
  • Dark Chocolate Crunch Pretzel Crisps or chocolate covered pretzels (or dip some in chocolate for a homemade version)
  • Pretzel Crisp Minis, dipped in chocolate and cooled
  • 9 T butter, very cold and sliced
  • 3 cups broken Pretzel crisps
  • 1 gallon of chocolate ice cream (you may need an additional 2 pint carton, depending on quantity of toppings in cake)
  • 1 jar fudge ice cream topping
Instructions
  1. Trace the bottom of an 8” and 10” spring form cake pan onto wax paper and cut out circles. Place wax paper circles in bottom of respective pan size. Break up 3 cups of pretzels with cold butter in a food processor until crumbled. Press into bottom of cake pans.
  2. Drizzle caramel and chocolate fudge on top of Pretzel Crisp crumble. Add some chocolate covered broken pretzels as well. Remove ice cream from fridge and allow to soften slightly. Use a spatula to scoop out and spread ice cream into each pan.
  3. Continue to layer chocolate fudge, caramel, chocolate covered pretzel pieces, and ice cream until both pans are filled.
  4. * You do NOT have permission to paste or share this recipe anywhere without the author’s permission. Please see copyright standards in the footer of site. Visit: 1finecookie.com Search: “ice cream cake” for photos, supply list and detailed instructions. Or click here
Nutrition Information
Serving size: 1 Calories: 200

 

***If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom) before you use photographs and/or recipes from this website.

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3 Responses to Chocolate Covered Pretzel Ice Cream Cake with Whiskey Caramel Sauce

  1. Nothing at all missing here. What a wonderful find! I love whiskey with caramel—it makes the flavor so interesting and it “bites back”. Thanks for sharing!

  2. Ungke says:

    Thank you for sharing your Superdelicious recipe and fabulous photos!

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