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Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake | halfbakedharvest.com
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4.53 from 200 votes

Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake

Your go-to summer dessert. So easy, super simple, so delicious...everyone’s favorite ice cream cake!
Prep Time20 mins
Total Time6 hrs 20 mins
Servings: 10
Calories: 534kcal

Ingredients

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!

Nutrition

Calories: 534kcal