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Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake…your go-to summer dessert…super easy, super simple, yet so delicious. The filling is made with high-quality chocolate ice cream, creamy peanut butter, chocolate fudge sauce, and vanilla ice cream. The crust is a mix of salty pretzels, roasted peanuts, and sweet salted butter. The filling and the crust combined make for a mouthwatering cake that’s chocolatey, peanutty, heavy on the fudge sauce, and a touch salty. Once the cake is frozen, top with homemade “magic shell” and salted pretzel twists. This is everyone’s favorite ice cream cake.
When it comes to sweets, I think you can all guess my favorites.
I love a good berry dessert, especially during these late spring and summer months, but when it comes to a tried and true favorite? It’s always going to be chocolate and peanut butter…always. Add some salty pretzels to the mix, WOW, even better. So, clearly I love this cake, but it does have a bit of a back story to it.
The story…
About a week ago I came across a photo on my phone as I was frantically going through my catalog to free up space (the worst). It was a photo of an ice cream cake I’d shot about this time last year. It’s was melty, chocolatey, and topped with salty pretzels. As soon as my eyes caught hold of the cake, I stopped scrolling and paused to ask myself a few questions.
What was this cake? Why is it on my phone? It looks pretty good. Have I shared this recipe? What is this?
And then I remembered. It was a photo of the ice cream cake that was meant for the Half Baked Harvest Super Simple cookbook. It was cut out at the last minute due to spacing issues and me not loving the photo. When I don’t love a photo…I don’t use it. I thought back to the cake and the recipe itself, I LOVED this cake. It was all the things I wanted out of an ice cream cake and easy to put together too.
But as I said, I didn’t love the photo and when it came down to it, we ended up cutting the recipe from the cookbook. Was I bummed? Yes. So much so that I reshot the cake multiple times to try to get the photo just right. But I just wasn’t able to make it happen and we nixed the recipe.
The silver lining? While this didn’t make it into the cookbook, it’s making it onto the blog. And with new and improved photos too.
The details.
Let me break this cake down into steps.
First, make the crust. This is super easy. Just combine salty pretzels, roasted peanuts, and butter. I find this easiest to do in a food processor, but it can also be done in a bowl. Do what works for you. Now, press the pretzel crust into a springform pan. No baking required. Simple. Simple.
Moving along to the ice cream filling. Are you ready? Mix slightly softened chocolate ice cream and a jar of creamy peanut butter together until they’re just mixed and have pretty swirls throughout. Spread the ice cream peanut butter mix over the crust. Add a layer of homemade fudge. Yes, homemade chocolate fudge sauce.
It’s indulgent but perfect.
Next, freeze for an hour or so, then remove from the freezer and add a layer of vanilla ice cream and that remaining creamy peanut butter.
At this point, you’ll need to freeze the cake again. This time until completely solid, ideally overnight.
A little before serving, make the “magic shell”. Mix melted chocolate with coconut oil until smooth. You now have a “magic shell”. Pour the “magic shell” over the cake and top with pretzels. The shell will harden and the pretzels with be secured into place.
Slice and eat…simple, easy, and so darn delicious! The crust is salty and the filling is creamy and peanutty. The fudge sauce adds that extra layer of amazingness. And the pretzels on top? They provide a salty CRUNCH with every bite. This cake may be a bit over the top, but I’m all for it! As we head into a more low key summer than usual, it’s fun desserts like this that bring us together and bring us joy.
What about the homemade fudge sauce?
Yes! I’m giving you that recipe too, but I also want you to have the option to use store-bought as well. It’s totally up to you. If you’d like to make homemade fudge sauce, it’s 100% worth it, and so much easier than you’re probably thinking.
Just mix sweetened condensed milk with chocolate and a touch of butter…and that’s it.
I’ll be making this cake from Memorial Day through Labor Day, it has that extra element of sweet and salty deliciousness. It’s my “back pocket” ice cream cake that never fails me.
And the best part? It’s an ice cream cake! So make it today as a Memorial Day dessert and know that it’s going to be delicious. And because it’s frozen, if there are any leftovers it will keep well for at least a few months in the freezer. But it’s definitely not going to last that long.
Trust me. This cake gets eaten…fast.
Make it, enjoy it, and have the happiest Memorial Day weekend. See you guys tomorrow for another Cocktail Saturday!
Looking for other warm weather ice cream desserts? Some favorites of mine include…
Browned Butter Grilled Peaches with Cinnamon “Toast” Brioche Crumbs
Three Ingredient Strawberry Mango Popsicles
No Churn Minted White Chocolate Swirled Ice Cream
Nonnie’s Chocolate Peanut Butter Ice Cream Cake
Lastly, if you make this Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
Servings: 10
Calories Per Serving: 649 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 cups mini salted pretzels plus more for topping
- 1/2 cup roasted salted peanuts
- 1 stick (8 tablespoons) salted butter, melted
- 2 pints chocolate ice cream, slightly softened
- 1 (16 ounce) jar creamy peanut butter (about 2 cups)
- 1/2 cup chocolate fudge sauce (homemade recipe below)
- 1 pint vanilla ice cream, slightly softened
- 8 ounces dark, semi-sweet, or milk chocolate chopped
- 1 tablespoon coconut oil
Instructions
- 1. Line an 8-inch springform pan with parchment paper.2. In a food processor, pulse together the pretzels and peanuts into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press into the bottom of the pan, and about 1-inch up the sides, making sure to pack tightly.3. In a large mixing bowl, combine the softened chocolate ice cream and about 1 cup of peanut butter until just combined, leaving streaks of peanut butter throughout the ice cream. Spread the ice cream over the crust in an even layer. Top evenly with chocolate fudge sauce. Cover and freeze 30 minutes to 1 hour. Remove from the freezer, add the vanilla ice cream and remaining peanut butter, gently swirling the peanut butter throughout the ice cream. Cover and freeze for 4-6 hours or preferably overnight.4. To make the "magic shell". In a microwave safe bowl, melt together the chocolate and coconut oil until melted and smooth, about 1 minute. Let cool 5-10 minutes. Remove the cake from the freezer and release from the spring-form pan. Pour the magic shell over the cake. Working quickly, top with pretzels, then return the cake to the freezer until ready to serve.5. Remove the cake from the freezer 10 minutes before slicing. Slice and serve immediately.
Notes
To Soften the Ice Cream: remove from the freezer 10 minutes before using.
If you don't have a Food Processor: just add the pretzels and peanuts to a large ziplock bag and use a rolling pin to smash into crumbs. Or simply crush them by stepping all over the bag!
Easy Homemade Fudge Sauce
Servings: 2 cups
Calories Per Serving: 1402 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 (3.5 ounce) bars high quality semi-sweet or dark chocolate chopped
- 3 tablespoons salted butter
- 2 teaspoons pure vanilla extract
Instructions
- 1. Combine the sweetened condensed milk, chocolate, and butter in a medium saucepan set over medium heat. Cook, stirring constantly for 5 minutes or until the butter and chocolate are melted and the sauce is smooth. Remove from heat. Let cool before using.
My family loved this! I wasn’t able to freeze it overnight so it was a bit messy and difficult to cut; however, that didn’t interfere with the taste at all! I will definitely have to make this again. My grandmother said it was better than a “monster cake” I recently bought! Think— a frozen Reece’s but homemade!! So good!
Wow yes!! I am so glad this turned out so well for you, Mallory! Thank you! xTieghan
How long is the leftover fudge sauce good for?
Hey Lisa,
I would say it is good for a few weeks. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This turned out amazingly! Highly recommend.
Thank you Sara! xTieghan
Hi Tieghan I made your Nona ice cream cake and loved it, can’t wait to make this to bring to a friends house this Thursday. The question I have regarding both cakes is can I freeze the cake with the magic shell or should I do that step right before serving? That’s what I did with the other cake but being that I’m bringing this to their house it would look nicer to have it done already. I love, love all your recipes, made the adobe Chicken last week and it was hobbled up immediately!
Hi Gail,
So glad you enjoyed the ice cream cake. You can absolutely freeze this with the magic shell. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This was AMAZING!! Tasted exactly like a DQ buster bar. Very easy to make, too. I put a bit less chocolate on the top and used a mix of semi-sweet and milk chocolate. It was delicious.
The fudge recipe makes a lot of fudge. I kept the rest in the fridge and use it to make ice cream sundaes.
Amazing! I am really glad this turned out so well for you, Adriana! xTieghan
Hi! If all i have is a 9 inch pan how would I need to adjust the recipe?
Hi Lisa
I would just follow the recipe as is and fill your pan accordingly. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made it for a group for 4th of July. Big hit! Very peanut buttery and delicious. Magic shell is quite hard but delish
Thank you so much Claudia! xTieghan
I made this for my mom’s birthday using non-dairy ice cream and gluten-free pretzels, and it was delicious! I was a little worried it would not be as good with non-dairy ice cream, but it was SO good! Cannot go wrong with this recipe. Thank you, Tieghan!
I am really glad this turned out so amazing for you, Kara!! Thank you for trying it! xTieghan
Half way through making this recipe and will rate it when I finally get to try it! Wondering the best way to store the extra fudge sauce for another project? fridge? freezer? how long will it keep?
Hey!
I would keep in the fridge for a few weeks, it’s great to top ice cream with! I hope you love the recipe, please let me know if you have any other questions! xTieghan
The rest of the ingredients and instructions are missing
Hi Kellie,
So sorry, not sure what you are seeing but everything is there on our end:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you line the whole pan or just the bottom of the pan? Thanks!!
Hi Katy,
I only line the bottom of the pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I am making this cake to bring to a party tomorrow, would you put the magic shell on after arriving at the destination or do today the day before and freeze?
Hi Erica,
I would wait to add the magic shell and pretzels until at your destination and then freeze until ready to eat. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cake for Father’s Day but had to freeze it in my neighbor’s freezer as my frig is on the ‘blink’! Her son accidentally failed to close the freezer door tightly and it melted: runnier than a thick milkshake. We refroze it and it’s not bad. Just more testament to HBH quality!!!!
Haha oh wow! That sounds like a wild day! I am really glad it still tasted good and I hope you can try it again in the near future! Thank you Susan! xTieghan
Made this for a birthday, and it was so fun! The homemade fudge layer is ABSOLUTELY worth it. Was intimidated by the ice cream/pb mixing at first – but it is easier than it seems! I added some flakey sea salt that Tieghan recommended to the top shell…was delicious!
Hi Michelle! I am so glad this turned out so well for you! Thank you for trying it! xTieghan
I made this for my husband’s birthday and he loved it. It was very rich for me. I took a short cut for the vanilla ice cream layer and used one from a local creamery that had vanilla ice cream, peanut butter and mini chocolate chips mixed in – it was great. I did follow the recipe and mixed the chocolate ice cream and peanut butter together for the first layer of ice cream – it got very messy, so I may just stick with plain chocolate ice cream next time. I didn’t realize for the fudge layer that you only needed 1/2 cup so I have a bunch leftover – I probably would have made less if I noticed that. I also found it really difficult to cut through the magic shell once it hardened. Other than that it was great and I would make again with a few tweaks.
Hi Linda! I am really glad you enjoyed this cake!! Thank you so much for trying it! xTieghan