Description

SUMMER Strawberry Pretzel Ice Cream Cake is the ultimate summer dessert that combines a crunchy pretzel crust with creamy vanilla ice cream and sweet, juicy strawberries. This no-bake cake is perfect for hot days, family gatherings, and picnics, offering a delightful contrast of flavors and textures that will impress your guests. Easy to prepare and visually stunning, it’s a treat everyone will love!

Ingredients

Scale

2 cups crushed pretzels
1/2 cup unsalted butter, melted
1 quart (4 cups) high-quality vanilla ice cream, softened
2 cups fresh strawberries, sliced
1/4 cup sugar
1 tablespoon fresh lemon juice
2 cups whipped topping

Instructions

Preheat oven to 350°F (175°C). In a bowl, mix crushed pretzels with melted butter and press into a greased baking dish to form the crust.
Bake for about 10 minutes or until golden. Allow to cool completely.
Spread half of the softened vanilla ice cream over the cooled crust evenly.
Mix sliced strawberries with sugar and lemon juice; let sit for 5 minutes before layering over the ice cream.
Gently spread the remaining ice cream over the strawberries and smooth the top.
Cover with plastic wrap or foil and freeze for at least 4 hours or overnight until solid. Serve chilled with extra strawberries as garnish.

Nutrition

Serving Size: 1 slice (approximately 150g)
Calories: 290
Sugar: 20g
Sodium: 210mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg

Keywords: For variations, swap strawberries for blueberries or raspberries, or drizzle chocolate on top. Ensure your ice cream is slightly softened for easier spreading. Store leftovers in an airtight container in the freezer for up to one week.