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Caramel pretzel ice cream cake with peanuts and mixed seeds

This caramel pretzel ice cream cake is sweet and salty at the same time, crunchy and creamy, refreshing and incredibly delicious! Perfect for satisfying both a sweet and salty tooth.
Author: Petro


  • 3 cups pretzels
  • 1/2 cup peanuts
  • 1/4 cup mixed raw seeds sesame, sunflower, cumin
  • Vanilla ice cream as much as desired

For the caramel sauce

  • 1 cup mini marshmallows I used big ones and cut them in smaller pieces
  • 1 cup granulated sugar
  • 1/3 cup heavy cream


  • Roughly chop the pretzels and peanuts
  • Roast the mixed nuts until sesame seeds get a golden color (not longer or they'll taste bitter)
  • Mix everything together

Prepare the caramel sauce

  • In a medium saucepan, bring sugar and 1/4 cup water to a boil over medium-high
  • Boil until mixture is amber in color, approx 12 minutes
  • Remove pan from heat and slowly pour in cream (mixture will sputter so be careful)
  • Immediately add marshmallows and stir until melted
  • Pour caramel mixture over the pretzels mixture and quickly stir with a rubber spatula to coat well

Continue preparing the ice cream cake

  • Spread a thin layer of the caramel pretzel mixture in a glass tray of about 20x15 cm = 8"x6"
  • Add a thick layer of vanilla ice cream (make sure it not super frozen so you can easily spread it with a spoon)
  • Finish with a layer of caramel pretzel mixture; gently press with a spoon to make sure the caramel pretzel mixture adheres to the ice cream
  • Transfer to a freezer and leave overnight


Cut small portions with a very sharp knife, dipped in water