Got inspired by Salt & Straw’s ice cream cakes and decided to take a crack at my own version. It starts with a pretzel-crumb crust, then layers of salted caramel and pretzel ice cream stacked on top. In the middle is a thick ribbon of homemade fudge, and the whole thing is finished with a crunchy pretzel-toffee topping. Sweet, salty, crunchy, and creamy.
by mug_head
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**Method:**
Started by making the pretzel crust — crushed pretzels mixed with sugar and melted butter, pressed into a pan and baked at 350°F for about 10 minutes. Once it cooled, the whole crust went straight into the freezer to firm up.
Next came the ice cream. I made two batches of the Salt & Straw base: one steeped with pretzels for that malty, salty flavour, and the other blended with a homemade salted caramel sauce. While those chilled, I made a separate batch of fudge, spread it out in a container, and froze it until solid.
I spread the pretzel-steeped ice cream over the frozen crust, laid the slab of frozen fudge on top, then covered everything with the salted-caramel ice cream. To finish it, I scattered a layer of crunchy pretzel toffee over the surface. After an overnight freeze, the cake set up.
Wow this sounds incredible, but I’m too lazy to make it so I’ll just stay jealous!