This ice cream cake is the perfect frozen dessert, with fudge, caramel and salty pretzels!
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2 cups (about 16) finely crushed shortbread cookies
1/4 cup cashews, finely chopped
1/3 cup Land O Lakes® Butter, melted
1 half gallon vanilla ice cream, softened
1 cup semi-sweet chocolate chips
1 1/2 cups powdered sugar
1/2 cup Land O Lakes® Butter
2 (5-ounce) cans evaporated milk
1 teaspoon vanilla
1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12-ounce) jar caramel ice cream topping, warmed
Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.
Spread ice cream over crust. Cover; freeze 1-2 hours or until set.
Meanwhile, combine all fudge layer ingredients except vanilla in 2 quart saucepan. Cook over medium heat, stirring constantly, 7-9 minutes or until mixture comes to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 5 minutes or until slightly thickened. Remove from heat; stir in vanilla. Cool completely.
Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or overnight until set.
Combine pretzel sticks and cashews in bowl; set aside.
Let dessert stand at room temperature 10-15 minutes before serving. Cut into servings; top each serving with about 1 tablespoon pretzel mixture. Drizzle each with about 1 tablespoon caramel topping.
- To soften ice cream, scoop large pieces of ice cream onto 15x10x1-inch baking pan. Place in refrigerator 10-15 minutes or until softened.
- To crush pretzels, put into resealable plastic food bag; crush with rolling pin.
Pop one of these summer desserts into the freezer for your next special occasion — or just dinner outdoors with the family.