This Peanut Butter Cake Recipe Combines Fudgy Chocolate, Ice Cream, AND Pretzels
I don't think I can say enough good things about this chocolate peanut butter ice cream pretzel cake recipe! To be honest, I might be pretty biased, as it incorporates all of my favorite ingredients: chocolate fudge sauce, salted pretzels, peanut butter, *and* ice cream. The amalgamation of these beloved flavors and textures is simply a dream come true for dessert enthusiasts like myself. The juxtaposition of the sweet and savory and the creamy and crunchy, all within a single cake, creates a symphony of indulgence that's hard to resist. The meticulous layering process might seem involved, but I assure you, the end result is more than worth it.
So, if you're like me and your heart skips a beat at the mere mention of chocolate, peanut butter, pretzels, and ice cream, then this Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake from Half Baked Harvest is tailor-made for you.
Ingredients for Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
- 3 cups mini salted pretzels plus more for topping
- 1/2 cup roasted salted peanuts
- 1 stick salted butter, melted
- 2 pints chocolate ice cream, slightly softened
- 1 jar creamy peanut butter (about 2 cups)
- 1/2 cup chocolate fudge sauce
- 1 pint vanilla ice cream, slightly softened
- 8 ounces dark, semi-sweet, or milk chocolate chopped
- 1 tablespoon coconut oil
How to Make a Fudgy Chocolate Peanut Butter Ice Cream Pretzel Cake
- Place parchment paper in an 8-inch springform pan to create a lining.
- Use a food processor to blend the pretzels and peanuts into moderately fine crumbs. Incorporate the butter and blend until the mixture sticks together when pressed. Press this mixture firmly into the pan's bottom, extending it about an inch up the sides.
- Combine softened chocolate ice cream and approximately 1 cup of peanut butter in a large mixing bowl, allowing streaks of peanut butter to remain visible. Spread this ice cream blend evenly over the crust. Add a layer of chocolate fudge sauce on top, ensuring even coverage. Chill and freeze for around 30 minutes to an hour. After this initial freeze, introduce the vanilla ice cream and remaining peanut butter, gently swirling the peanut butter into the ice cream. Cover and freeze for a period of 4 to 6 hours, or ideally, overnight.
- Melt chocolate and coconut oil together in a microwave-safe bowl. This usually takes about 1 minute. Allow the mixture to cool for 5 to 10 minutes. Once the cake is removed from the freezer and released from the springform pan, drizzle the mixture over it. Acting swiftly, garnish with pretzels before placing the cake back into the freezer until it's ready to be served.
- About 10 minutes prior to slicing, take the cake out of the freezer. Proceed to slice and serve promptly.
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Recipe and photography by Half Baked Harvest.
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