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Caramel and peanut pretzel ice-cream cake

  • 12:25 Prep
  • 8 Servings


  • 460g double unfilled chocolate sponge cake (see notes)
  • 1 litre caramel, honey and macadamia ice-cream
  • 1/3 cup roasted unsalted peanuts, roughly chopped, plus extra to serve
  • 1 cup pretzels, roughly chopped, plus extra to serve
  • 200g block Caramello chocolate, roughly chopped
  • 300ml tub thickened cream
  • 1/3 cup caramel dessert sauce


  • 6cm-deep, 15cm (base) round cake pan


  • 1
    Line base and sides of a 6cm-deep, 15cm (base) round cake pan with plastic wrap (see notes).
  • 2
    Using a serrated knife, level top of cake. Split in half crossways. Place base in pan.
  • 3
    Place ice-cream in a large bowl. Set aside for 10 minutes to soften (ice-cream should not be melted). Stir in peanuts, pretzels and 1/2 the chocolate. Spoon 1/2 of the ice-cream mixture over sponge in pan, spreading to level. Top with remaining sponge half. Spoon remaining ice-cream mixture over sponge, spreading to level. Cover surface with plastic wrap. Freeze overnight.
  • 4
    Remove cake from freezer. Stand for 5 minutes.
  • 5
    Meanwhile, using an electric mixer, beat cream until just-firm peaks form. Dollop on top of cake. Drizzle with caramel sauce. Top with remaining chocolate, and extra peanuts and pretzels. Serve immediately.

Source: taste.com.au


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