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.
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.
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.
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.
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.
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.
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.
Looking for other Summer ice cream recipes? Here are some favorites:
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
Calories Per Serving: 490 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.
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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!