This lovely, no-bake Strawberry Pretzel Ice Cream Cake is perfect for summer. Sweet ginger biscuits and salty pretzels compose the crust. On the crust is vanilla and strawberry ice cream with strawberry jam. A generous amount of fresh strawberries tops it. Frosty, creamy, and berry-filled, this cake is simple to create.
Ingredient
– 1 cup mini salted pretzels– 15 gingersnap cookies– 6 tablespoons salted butter, melted– 5 cups vanilla ice cream– 4 cups strawberry ice cream– 1 cup strawberry jam– 1 cup sliced fresh strawberries
Direction
1
Parchment an 8-inch square baking pan. Process pretzels and gingersnaps into tiny crumbs.
2
Add butter and pulse until it holds together when squeezed. Press into pan bottom. 15-minute freeze.
3
Scoop 4 cups vanilla ice cream onto frozen crust. Form a generally even layer. Keep frozen for 30 minutes.
4
Gently mix strawberry ice cream and jam in a bowl. Apply to vanilla layer. Freeze another 30 minutes.
5
Flatten and distribute 1/2 cup vanilla ice cream on the strawberry layer. Top with strawberry slices. Wrap and freeze the cake for 4 hours.
6
Remove cake from freezer. Use parchment paper to remove the cake from the pan. Wait 5 minutes. Slice and eat now.