My son LOVES ice cream desserts so I was pretty excited when I found this recipe. And we were not disappointed. It was delicious!
It’s not hard to make but you do have to allow enough time since it needs to freeze for 30 minutes after the first step and for at least 8 hours or overnight.
I had a little trouble finding pre-made chocolate covered pretzels and had to buy three bags instead of two since the ones I found were smaller packages. If you have time and motivation, it would definitely be cheaper to make your own chocolate covered pretzels.
- 1-1/4 cups crushed pretzels
- 6 tablespoons cold butter, cubed (I used margarine)
- ¾ cup hot fudge ice cream topping, warmed
- 2 packages (7-1/2 ounces each) chocolate covered miniature pretzels
- ½ gallon vanilla ice cream, softened
- ¼ cup caramel ice cream topping
Place crushed pretzels in a small bowl; cut in butter until crumbly. Press onto the bottom of a greased 9-inch 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 (I think I used a few more than that – maybe 18 or 19). 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 at least 8 hours or overnight. Yield: 16 servings.
NOTE: If you are unable to find chocolate-covered pretzels, use 1 package (11-1/2 ounces) milk chocolate chips, 4 teaspoons shortening and about 110 miniature pretzel twists. In a microwave, melt chips and shortening; stir until blended. With fork, dip pretzels into chocolate mixture to evenly coat, reheating if chocolate hardens.