The Strawberry Pretzel Ice Cream Cake recipe layers a soft Strawberry Cheesecake Cake Roll base with salty pretzels and creamy vanilla ice cream. A swirl of strawberry jam and fresh strawberries adds just the right amount of sweetness and texture. It’s an easy, no-bake dessert that’s perfect for all the warm, sunny days ahead!
If there’s going to be a dessert found in my house, there’s a 95% chance it is strawberry flavored because it’s the one flavor the whole family can agree on. In fact, our freezer usually has a Dutch Apron® Bakery Strawberry Cheesecake Cake Roll tucked away for all those “just in case” moments. And those moments tend to happen more and more as we get closer to the summer season. So, I figured it was time to get creative and give the family something new to indulge in. You know, as us moms do.
The Strawberry Pretzel Ice Cream Cake is a layered dessert that is actually easy to put together. You start with a soft cake base, then add some salty pretzels for a little crunch, and finish with creamy ice cream and a swirl of strawberry jam. It all comes together in the freezer, no baking required. It’s easy to slice, easy to serve, and, honestly, a nice change from the usual cakes we tend to make.
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What You’ll Need
- 8-inch square baking pan
- Parchment paper
- Stand mixer with bowl
- Food processor
- Mixing bowl
Storage Information
Keep your Strawberry Pretzel Ice Cream Cake frozen whenever possible. Keep the cake in the freezer until 30 minutes before you’re ready to serve. If you have leftovers, wrap them in plastic wrap and store them in the freezer for 3-5 days. Storing it any longer can affect the texture of the cake and pretzels.
Tips for Making a Strawberry Pretzel Ice Cream Cake
- If you do not have a food processor just add the pretzels to a large Ziplock bag and use a rolling pin to smash them into crumbs.
- Make sure you get ice cream that freezes well. A soft-serve ice cream will not completely freeze, meaning it won’t provide a stable enough structure for your dessert.
- For the ice cream you do choose, it is best to let it soften slightly before adding it to the pan. This will allow you to create a more uniform layer which makes it much easier to layer other ingredients on top.
- Try to have your kitchen as cold as possible, so the cake doesn’t melt as you work with it. If your kitchen is typically on the warmer side, you’ll have to put your cake back into the freezer more often between steps.
How to Make a Strawberry Pretzel Ice Cream Cake
Strawberry Pretzel Ice Cream Cake
Course: DessertCuisine: AmericanDifficulty: Easy8
servings900
kcal5
The Strawberry Pretzel Ice Cream Cake recipe layers a soft Strawberry Cheesecake Cake Roll base with salty pretzels and creamy vanilla ice cream. A swirl of strawberry jam and fresh strawberries adds just the right amount of sweetness and texture. It’s an easy, no-bake dessert that’s perfect for all the warm, sunny days ahead!
Ingredients
1 Dutch Apron® Bakery Strawberry Cheesecake Cake Roll
2 c. mini salted pretzels
6 1/2 c. vanilla ice cream, slightly softened
1/2 c. strawberry jam
1 c. fresh strawberries, sliced
Directions
- Line an 8-inch square baking pan with parchment paper, leaving a little overhang for easy removal.
- Let your Strawberry Cheesecake Cake Roll thaw at room temperature for 30 minutes. Once thawed, break the cake roll into pieces and place them into a stand mixer bowl. Using your stand mixer, mix until a smooth, soft crumb forms. Press this cake mixture into the bottom of the prepared pan to form the base layer.
- In a food processor, pulse the pretzels into fine crumbs. Sprinkle the pretzel crumbs evenly over the cake base. Place in the freezer for 15 minutes to set.
- Scoop 4 cups of vanilla ice cream onto the chilled crust. Spread into an even layer. Put the cake back into the freezer for another 30 minutes.
- In a bowl, gently swirl together 2 cups of vanilla ice cream and 1/2 cup of strawberry jam. Once combined, spread this mixture over the ice cream layer. Freeze for another 30 minutes.
- Spread the remaining 1/2 cup of vanilla ice cream over the top of the jam layer. Finish with fresh, sliced strawberries. Cover and freeze for at least 4 hours, or until fully set.
- Remove from the freezer and let sit for about 5 minutes. Lift the cake out of the pan using the parchment paper. Slice and serve immediately.
Notes
- Storage Instructions: Keep the cake in the freezer until 30 minutes before you’re ready to serve. If you have leftovers, wrap them in plastic wrap and store them in the freezer for 3-5 days.
- Special Tools: 8-inch square baking pan, parchment paper, stand mixer with bowl, food processor, and mixing bowl.
- Don’t Have a Food Processor?: Just add the pretzels to a large Ziplock bag and use a rolling pin to smash them into crumbs.
- Use the Right Ice Cream: Make sure you get ice cream that freezes well. A soft-serve ice cream will not completely freeze, meaning it won’t provide a stable enough structure for your dessert. For the ice cream you do choose, it is best to let it soften slightly before adding it to the pan.
About the Author:
Amber Breitigan joined Dutch Apron® Bakery as the Lead Graphic Designer in 2021 after trading the bright lights of Vegas for the charm of small-town Iowa. From revamping product packaging to designing eye-catching social media posts, Amber brings creativity and warmth to everything she touches. When she’s not juggling design files, she’s likely crocheting with a cat in her lap, baking up creative cakes for her three kids, or enjoying game night with her husband.
