SALTY PEANUT-PRETZEL ICE CREAM CAKE
Grab a couple quarts of your favorite vanilla ice cream, crush up some peanuts and pretzels, and invite the neighborhood over for this sweet, salty, satisfying summer treat. For the most robust peanut flavor, use well-stirred natural, unsweetened peanut butter. You can also use a sweetened variety, if that's what you have on hand, but bear in mind that the ice cream and honey lend this cake enough sweetness. The savory dry-roasted peanuts add a wonderful depth of flavor, but make sure to look for a brand without onion or garlic powder listed among the ingredients.
Provided by Yossy Arefi
Categories ice creams and sorbets, dessert
Time 40m
Yield One 9-inch cake
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
- Press about 3/4 cup of the mixture into the bottom of a 9-inch springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes). Set pans on a rack to cool completely.
- When the crust and crumbs are cool, transfer 1 quart of the ice cream to a large bowl and use a wooden spoon to break it into a few pieces. Let the ice cream sit at room temperature until slightly softened, about 10 minutes. Drizzle half the peanut butter over the top and gently fold it into the ice cream, so some ribbons of peanut butter remain.
- Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan. Drizzle the top of the ice cream with 1 tablespoon of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream. Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream. Cover the pan with plastic wrap and place the cake in the freezer.
- After about an hour, soften the second quart of ice cream, and mix the remaining half of the peanut butter into it, and spread as before. Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
- Just before serving, whip the cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
- To unmold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge. Slice and serve.
PRETZEL DESSERT
This is a festive, crunchy, and fruity dessert. The pretzels in this recipe provide a crust for the filling of gelatin and pineapple.
Provided by chris
Categories Desserts
Time 30m
Yield 11
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a medium bowl, combine crushed pretzels, melted margarine, and 1/4 cup sugar. Press mixture into a 9x13 inch baking pan.
- Bake for 8 to 10 minutes. Let cool.
- In a large mixing bowl, beat cream cheese, frozen whipped topping, and 1 cup sugar. Pour over pretzel crust.
- In a large saucepan, combine boiling water and strawberry-flavored gelatin; bring to a boil. Stir in frozen strawberries. When it begins to thicken, pour over cream cheese filling. Serve.
Nutrition Facts : Calories 467.9 calories, Carbohydrate 52.7 g, Cholesterol 22.4 mg, Fat 28.7 g, Fiber 1 g, Protein 3.7 g, SaturatedFat 11.8 g, Sodium 331.2 mg, Sugar 50.4 g
ICE CREAM PRETZEL CAKE
If you like the sweet and salty cobination, this is sure to please. This recipe was inspired due to my husband and boys always eating pretzels with their ice-cream. It's simple to make ahead and just pull out of the freezer when you need it.
Provided by Vseward Chef-V
Categories Frozen Desserts
Time 15m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly.
- Press onto the bottom of a greased 9-in. springform pan.
- Cover and freeze for at least 30 minutes.
- Spread fudge topping over crust; cover and freeze.
- Set aside 16 chocolate-covered pretzels for garnish.
- Place remaining pretzels in a food processor; cover and process until crumbly.
- Transfer to a large bowl; stir in ice cream.
- Spread over fudge topping.
- Drizzle with caramel topping.
- Garnish with reserved pretzels.
- Cover and freeze for at least 8 hours or overnight.
Nutrition Facts : Calories 305, Fat 13.3, SaturatedFat 7.9, Cholesterol 40.7, Sodium 398.9, Carbohydrate 42.1, Fiber 1.4, Sugar 19.5, Protein 4.9
ICE CREAM PRETZEL CAKE
"Our family loved a dessert we had at a local restaurant, so I invented my own version for a birthday party," explains Monica Rush of Reading, Pennsylvania. "It was a big hit. It's simple to make ahead and just pull out of the freezer when you need it."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 6
Steps:
- Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-in. springform pan. Cover and freeze for at least 30 minutes. Spread fudge topping over crust; cover and freeze. , Set aside 16 chocolate-covered pretzels for garnish. Place remaining pretzels in a food processor; cover and process until crumbly. Transfer to a large bowl; stir in ice cream. Spread over fudge topping. Drizzle with caramel topping. Garnish with reserved pretzels. Cover and freeze for at least 8 hours or overnight.
Nutrition Facts : Calories 320 calories, Fat 16g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 277mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.
PRETZEL ICE CREAM
Yield Makes about 700 g (1 quart)
Number Of Ingredients 8
Steps:
- Heat the oven to 300°F.
- Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
- Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
- Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
- Bloom the gelatin (see page 29).
- Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
- Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
- Powdered gelatin can be substituted for the sheet gelatin: use 3/4 teaspoon. In a pinch, substitute 75 g (1/4 cup) corn syrup for the glucose.
- This recipe uses cream cheese to give an even creamier texture and mouth feel to the ice cream; it works well because the malty pretzel flavor overpowers the flavor of the cream cheese.
- Instead of a whisk, use a hand blender to mix the ice cream base.
MINI ICE CREAM PRETZEL SANDWICHES
These little one- or two-bite ice cream sandwiches are quick and easy to make, and fun to eat. Different flavors of ice cream and fresh fruit give you lots of options.
Provided by lutzflcat
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 25m
Yield 12
Number Of Ingredients 4
Steps:
- Spoon about 2 teaspoons ice cream onto 12 Snack Factory® Pretzel Crisps®, and smooth out over the pretzel. Top with a strawberry slice and a square of chocolate candy bar. Add a small dollop of ice cream on top to hold the sandwich together. Top with remaining Pretzel Crisps®.
- Arrange on a serving plate and place in the freezer for about 15 minutes or until the ice cream is re-frozen before serving.
Nutrition Facts : Calories 34.8 calories, Carbohydrate 6.6 g, Cholesterol 1.2 mg, Fat 0.8 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 62.7 mg, Sugar 1.8 g
PRETZEL ICE CREAM
Provided by Christina Tosi
Categories Ice Cream Machine Cheese Dairy Dessert Kid-Friendly Frozen Dessert Cream Cheese Birthday Peanut Free Tree Nut Free Soy Free Small Plates
Yield makes about 700 g (1 quart )
Number Of Ingredients 8
Steps:
- 1. Heat the oven to 300°F.
- 2. Spread the pretzels on a sheet pan and toast for 15 minutes, until the pretzels have slightly darkened in color and your kitchen smells pretzely. Cool completely.
- 3. Put the pretzels in a large bowl, pour the milk over them, and stir while steeping for 2 minutes.
- 4. Strain the milk mixture through a fine-mesh sieve and discard the soggy pieces of pretzel.
- 5. Bloom the gelatin (see note below).
- 6. Warm a little bit of the pretzel milk and whisk in the gelatin to dissolve. Add the remaining pretzel milk, glucose, brown sugar, cream cheese, salt, and baking soda and whisk until all of the ingredients are fully dissolved and incorporated.
- 7. Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The ice cream is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
More about "pretzel ice cream recipes"
STRAWBERRY-PRETZEL ICE CREAM RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 3 hrsServings 1
- Process first 6 ingredients in a blender 30 seconds or until very smooth. Cover and chill at least 2 hours or up to 2 days.
- Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times may vary.)
- Stir together strawberries, strawberry preserves, and basil. Stir strawberry mixture and crushed pretzel sticks into prepared ice cream. Freeze 1 hour before serving. Serve immediately, or transfer to an airtight container, and freeze up to 1 week.
PRETZEL ICE CREAM BITES | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
STRAWBERRY PRETZEL ICE CREAM (SWEET & SALTY) - SOMEWHAT …
From somewhatsimple.com
CHOCOLATE PEANUT BUTTER PRETZEL ICE CREAM. - HOW …
From howsweeteats.com
SALTED CARAMEL PRETZEL ICE CREAM - TASTE OF THE FRONTIER
From kleinworthco.com
BEST PRETZEL ICE CREAM SANDWICH BITES RECIPE - HOW TO …
From delish.com
STOUT CARAMEL PRETZEL ICE CREAM - GARLIC & ZEST
From garlicandzest.com
SALTED CARAMEL PRETZEL ICE CREAM - NOURISH AND FETE
From nourish-and-fete.com
SALTED CARAMEL PRETZEL ICE CREAM - 4 SONS 'R' US
From 4sonrus.com
STRAWBERRY ICE CREAM : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
PRETZEL BROWNIE BARS RECIPE - THERESCIPES.INFO
From therecipes.info
HäAGEN-DAZS® DULCE DE LECHE ICE CREAM PIE WITH PRETZEL CRUST
From icecream.com
HOMEMADE STRAWBERRY PRETZEL ICE CREAM RECIPE - WHIPPERBERRY
From whipperberry.com
CHOCOLATE STOUT PRETZEL ICE CREAM - HOMEMADE IN THE KITCHEN
From chocolatemoosey.com
SALTED CARAMEL PRETZEL ICE CREAM RECIPE NO-CHURN - ONE SWEET …
From onesweetappetite.com
FUDGY CHOCOLATE PEANUT BUTTER ICE CREAM PRETZEL CAKE.
From halfbakedharvest.com
DREYER'S™ SALTED PRETZEL MAGIC SHELL | RECIPES | ICECREAM.COM
From icecream.com
BOURBON PEACH AND PRETZEL ICE CREAM - GATHERED AT MY TABLE
From gatheredatmytable.com
CHOCOLATE CARAMEL PRETZEL ICE CREAM (NO CHURN) - NOBLE PIG
From noblepig.com
LEMON BAR PRETZEL ICE CREAM - A BEAUTIFUL MESS
From abeautifulmess.com
NO-CHURN SALTED CARAMEL PRETZEL ICE CREAM - LOVE IN MY OVEN
From loveinmyoven.com
SALTED PRETZEL ICE CREAM WITH CHOCOLATE AND PEANUT BUTTER
From cakeoversteak.com
SOFT PRETZEL ICE CREAM SANDWICH RECIPE | ALDEN’S ORGANIC ICE CREAM
From aldensicecream.com
NO CHURN SALTED CARAMEL TOFFEE PRETZEL ICE CREAM
From twopeasandtheirpod.com
STRAWBERRY-PRETZEL ICE-CREAM PIE RECIPE | MYRECIPES
From myrecipes.com
CARAMEL PRETZEL ICE CREAM - PRINCESS PINKY GIRL
From princesspinkygirl.com
PEANUT BUTTER PRETZEL CHOCOLATE CHUNK ICE CREAM
From lovefromtheoven.com
NO CHURN PEANUT BUTTER PRETZEL ICE CREAM - BROMA BAKERY
From bromabakery.com
DISNEYLAND COPYCAT MICKEY PRETZELS - THE RECIPE CRITIC
From therecipecritic.com
GUINNESS ICE CREAM WITH CHOCOLATE-COVERED PRETZELS RECIPE
From foodandwine.com
PRETZEL AND CHOCOLATE ICE CREAM SANDWICH - CHATELAINE
From chatelaine.com
ICE CREAM SANDWICHES - PRETZEL CRISPS®
From pretzelcrisps.com
NO CHURN SALTED CARAMEL PRETZEL ICE CREAM - NADIA KNOWS
From nadiaknowsblog.com
PEANUT BUTTER PRETZEL ICE CREAM PIE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHOCOLATE AND PRETZEL NO-CHURN ICE CREAM - CHEF SOUS CHEF
From chefsouschef.com
PRETZEL ICE CREAM - PLAIN.RECIPES
From plain.recipes
PRETZEL ICE CREAM BITES - PUMPKIN 'N SPICE
From pumpkinnspice.com
SALTED CARAMEL ICE CREAM WITH CHOCOLATE-COVERED PRETZELS
From foodformyfamily.com
DIVINE VANILLA CARAMEL PRETZEL LIGHT ICE CREAM | MADE WITH NESTLE
From haagen-dazs.ca
SALTED CARAMEL PRETZEL CHIP ICE CREAM - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
CARAMEL FUDGE ICE CREAM CAKE WITH PRETZEL CRUST
From belleofthekitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love