Peach Pretzel Ice Cream Cake.
Ingredients
- 2 cups mini salted pretzels
- 2 tablespoons honey
- 6 tablespoons salted butter, melted
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 18-20 sheets cinnamon graham crackers
- 2 -3 pints vanilla ice cream
- 1 jar (12-16 ounce) peach jam
- 1 cup sliced fresh peaches
Shop ingredients
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Instructions
- 1. Preheat the oven to 400° F. Line a 9-inch square baking pan with parchment paper.
- 2. On a parchment lined backing sheet, combine the pretzel crumbs, butter, and honey. Spread in and even layer. Bake until toasted, about 8 minutes.
- 3. Using an electric mixer, whip 1 cup of cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft peaks form.
- 4. Layer half the graham crackers in the bottom of the prepared pan. Layer with 1/2 of the vanilla ice cream, then spread over 1/2 of the whipped cream. Swirl the cream with 1/2 of the peach jam. Add a single layer of peach slices. Sprinkle with half of the pretzel crumbs. Add the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with graham crackers. Wrap the cake and freeze for 4 hours or until frozen.
- 5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit for 5 minutes, then slice into 9 pieces. Keep the cake together.
- 6. Whip the remaining 1 cup of cream with 1/4 cup sugar and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and peaches. Sprinkle with pretzel crumbs. Serve and enjoy immediately.
Source
Original recipe: View Original
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