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This pretty, no-bake, Strawberry Pretzel Ice Cream Cake is your new go-to summer cake. 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 cake is creamy, extra berry-filled, and requires very little effort.

Strawberry Pretzel Ice Cream Cake |

Once again this summer I’m really embracing ice cream and using up all the berries in the process too! In the last month or so, I feel like I’ve made a new ice cream recipe every few days. And I still have more coming your way…both berry-filled and chocolate heavy.

Ice cream isn’t the easiest to work with since it melts so fast. When it comes to how-to videos and photos, ice cream is always challenging. But even though it’s often made me want to cry, I somehow can’t resist creating a summertime ice cream recipe!

I loved ice cream as a kid, so making it and enjoying it always brings me back to the carefree summer days of my childhood. Those easygoing days were the best.

Strawberry Pretzel Ice Cream Cake |

The details – let’s talk about the crust

First, make the crust. This is super easy. Simply combine salty pretzels, gingersnap cookies (I buy mine from Whole Foods or Trader Joe’s), and butter. I find this easiest to do in a food processor, but it can also be done in a bowl. Do what works best for you.

Now, press the pretzel crust into a square baking pan. No baking is required. Simple. Simple.

Strawberry Pretzel Ice Cream Cake |

The layers

For the layers, vanilla ice cream, strawberry ice cream swirled with homemade strawberry jam, and then one final layer of vanilla.

I wanted the strawberry ice cream to have pockets of sweetness and fresh summer berries, so I ended up swirling in my homemade strawberry jam. You can use my homemade jam or your favorite store-bought jam. Both will be equally delicious.

Strawberry Pretzel Ice Cream Cake |

The only semi-annoying piece to this cake is that you do have to freeze the crust and each of the layers.

But it’s not a long wait time. 15 minutes for the crust, then 30ish for the first layer of vanilla and another 30 for the strawberry layer. You’ll have some downtime in between freezes.

Strawberry Pretzel Ice Cream Cake |

Once all of the layers are together, I top with sliced strawberries, then freeze. And wow, that’s pretty much it. I like to freeze overnight to really make sure the ice cream is frozen nicely.

Also, for both the vanilla and strawberry ice cream, I love to use Tillamook. Especially their Oregano strawberry ice cream, it never fails. And for the vanilla, their vanilla bean or old-fashioned vanilla are my favorites.

Strawberry Pretzel Ice Cream Cake |

Once frozen, slice and enjoy every last creamy, berry-filled bite. It’s sweet, heavy on the ice cream, swirled with berries, and has just the right amount of salty pretzel crunch on the bottom. The perfect balance of sweet and salty that leaves you longing for another bite.

Strawberry Pretzel Ice Cream Cake |

Looking for other Summer ice cream recipes? Here are some favorites:

No Churn Chocolate Peanut Butter Ice Cream

Homemade Strawberry Shortcake Ice Cream Bars

Creamy Vegan Chocolate Fudge Pops

Blackberry Lavender Ice Cream Sandwiches

Lastly, if you make this Strawberry Pretzel Ice Cream 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!

Strawberry Pretzel Ice Cream Cake

Prep Time 30 minutes
Total Time 6 hours
Servings: 8
Calories Per Serving: 971 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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  • 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.
    5. 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.


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!
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Strawberry Pretzel Ice Cream Cake |

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  1. 5 stars
    I’ve had my eye on this one for a while, I finally made it last night for a pizza party with 3 other families. It was soooo good! Everyone liked it! It was easy to make too! I’ll absolutely be making this again!

    1. Hi Kelly,
      Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx

  2. I haven’t made it yet but it looks delicious. How long do you think I can store it in the freezer?

    1. Hi Nikki,
      You could freeze for up to 3 months. Please let me know if you have any other questions, I hope you love this recipe! xx

  3. 5 stars
    Wonderful! What a super idea to mix jam with ice cream, created a surprise for the taste buds. And the crust was delicious. I could not locate ginger snaps so used a similar cookie and added a bit of ginger. For Thanksgiving my husband requested a slight variation: strawberry with caramel instead of the jam.

    1. Hey Diane,
      Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx

  4. 5 stars
    Made this for a spring get together but used biscoff biscuits with pretzels in the base… soooooo good!! And so so easy really. I’m a fan of chocolate desserts but this is so perfect for the warm weather and such a hit. Only other change which has been mentioned is to slice fresh strawberries over the top just before serving rather than freezing them and then crumbled a bit of biscoff biscuit over the top too. Will definitely make again thanks Teighan.

    1. Hey Dee,
      Awesome! I am so glad to hear that this recipe was tasty for you, thanks for making it! Hope you’re off to a great weekend! xx

  5. 5 stars
    I made this recipe for an end of summer get together, and every single person raved about it! I’ve already received request to make it again ? I followed the suggestions and used Tillamook vanilla bean and Oregon Strawberry ice cream. It makes a HUGE difference. I had never had Tillamook ice cream before and it is out of this world delicious. I used store bought jam and it was great, but I will definitely make my own strawberry jam next time as this recipe really deserves it. If you’re thinking about trying this recipe I highly recommend!

    1. Hey Kristen,
      Happy Monday!! Thanks a lot for making this cake and sharing your review, I am so glad it was enjoyed! Have a great week! xx

        1. Hi Melissa,
          I used the recipe with maple syrup:) Please let me know if you have any other questions, I hope you love this recipe! xT

  6. 5 stars
    I’ve made this twice this summer. Everyone loved it! The crust is fantastic. Such a yummy, easy and flavorful dessert.
    Thank you, this is one of my favorites.

    1. Hey Diana,
      Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx

  7. 5 stars
    So easy but so good! Definitely use quality ice cream (i.e. Tillamook) to make the difference. The combination of the ginger snaps and pretzels in the crust is a real winner. And a beautiful cake to boot!

    1. Hi Blayre,
      Amazing!! I love to hear that this recipe was tasty, thanks so much for making it and sharing your review:) xTieghan

  8. 5 stars
    I made my ice cream homemade with a no churn cream base and it was so good! Just takes a little longer to make sure they you freeze the layers. Absolutely recommend with a homemade version. It was stunning and this girl knows what she is talking about with the rest of the recipe! So so good!

    1. Hey Mary,
      Amazing!! I am so excited to hear that this recipe was enjoyed, thanks for making it! Have a great weekend☀️

  9. Ok this was delicious but I have to agree that topping with the strawberries then fessing does not work when going to serve. Even after letting it sit out the strawberries are frozen on top and are crunchy. I would prefer to leave them off and just cut fresh strawberries when serving. Next time I make this I would also add a chocolate fudge layer for fun since I love chocolate. I love your recipes always a hit!

    1. Hi Alissa,
      Happy Friday! Thanks a ton for giving this recipe a try, I am so glad it was a hit! Thanks for sharing your feedback on the strawberries! ?Tieghan

      1. Could you recommend a different cookie other than gingersnaps? My family doesn’t care for them but really want to try this, it looks amazing!

        1. Hey Lori,
          Graham crackers would also be great to use! I hope you love this recipe, please let me know if you give it a try! xx