This ice cream cake is the perfect frozen dessert, with fudge, caramel and salty pretzels!
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Crust
2 cups (about 16) finely crushed shortbread cookies
1/4 cup cashews, finely chopped
1/3 cup Land O Lakes® Butter, melted
Ice Cream
1 half gallon vanilla ice cream, softened
Fudge Layer
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
Topping
1 cup pretzel sticks, coarsely crushed
1/2 cup cashews, coarsely chopped
1 (12-ounce) jar caramel ice cream topping, warmed
STEP 1
Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Freeze 10 minutes.
STEP 2
Spread ice cream over crust. Cover; freeze 1-2 hours or until set.
STEP 3
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.
STEP 4
Pour cooled fudge layer mixture over frozen ice cream. Freeze 4 hours or overnight until set.
STEP 5
Combine pretzel sticks and cashews in bowl; set aside.
STEP 6
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.
COLLECTION
Summertime is perfect for fresh fruit desserts and delicious cakes and pies, so try some classics or some new ideas with these delicious summertime dessert recipes.