Hey there! Do you love sweet and salty desserts?
If you enjoy sweet and salty desserts like I do, you’re going to love this recipe. The Dark Chocolate Caramel Ice Cream Cake with Pretzel crust will be your next delicious summer treat!
One of my favorite summertime treats to make is an ice cream cake. You can combine different ingreďïents in many different ways to create unique and delicious ice cream desserts to serve your family and friends. Some have chocolate or vanilla cookie crusts while many others have graham cracker crusts. For today’s ice cream cake though, I wanted to try somєthing new — a pretzel crust!
If you’re a fan of sweet and salty combos, it really doesn’t get much better than chocolate and pretzels, does it? While I love chocolate covered pretzels, I think it’s also fun to combine these two delicious ingreďïents in other ways. And while we’re at it, why not throw in some caramel to sweeten the deal, am I right?
Servings: 16 servings
2 cups heavy cream
1 2/3 cups (10-ounce package) Dark Chocolate Morsels, finely chopped plus one cup Dark Chocolate Morsels
1 cup low fat milk
The seeds from one vanilla bean
1/2 cup Baking Cocoa
1 cup Dark Chocolate Morsels
1/4 teaspoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups small salted pretzels, broken into pieces
1 teaspoon vanilla extract
2 cups (12 ounces) Dark Chocolate Morsels
1/2 teaspoon vanilla extract
1 cup heavy cream
Pinch of salt
1 cup heavy cream
2 tablespoons butter
1/4 cup granulated sugar
1 cup granulated sugar
1 teaspoon sea-salt flakes
Set aside a fine-mesh strainer over a big heatproof basin.
In a large saucepan, combine 2 cups cream, milk, and vanilla bean seeds and bring to a simmer over medium heat. Remove the pan from the heat and stir in the cocoa powder.
Stir in the 10 ounces of chopped chocolate pieces to soften for a few minutes before serving. Whisk the mixture until it is entirely smooth, then set it aside to cool.
The egg yolks should be beaten until smooth in a stand mixer (or with a hand mixer).
Slowly whisk in the 1/2 cup sugar until the mixture is smooth and pale yellow. Slowly add 1 cup of the chocolate mixture into the eggs while the mixer is running. Then do it again with the second cup.
To avoid scrambling the eggs, work slowly with the heated mixture. Then add the rest of the chocolate to the chocolate-egg mixture in the saucepan.
Cook, stirring continually, over low heat for about 5 minutes, or until the mixture thickens and coats a spoon.
Remove the pan from the heat and pour the mixture through the fine-mesh strainer that has been prepared.
After adding the 1/2 teaspoon vanilla extract and 1/2 teaspoon salt, place the bowl in the fridge for 15 to 20 minutes to chill.
Refrigerate for at least a couple hours or overnight after covering the previous mixture with plastic wrap. This step can be done a couple of days ahead of time if kept covered in the fridge.
Place the mixture in an ice cream machine and process according to the manufacturer’s directions once it has cooled.
Add the remaining 1 cup of dark chocolate morsels when the ice cream is almost done. Then, just before turning the machine off, pour in 1/4 cup caramel sauce and 1/4 cup fudge sauce.
Melt the 1 cup chocolate in a double boiler over medium-low heat on the stovetop (or in a heat-proof glαѕѕ bowl over a small saucepan of simmering water)
Stir in the 1/4 teaspoon vanilla extract, then add the pretzels and toss to coat completely.
Warm up the 1 cup heavy cream in the microwave for about one minute. In a medium frying pan, spread out 1 cup sugar and cook over medium heat. Allow to sit until the sugar begins to liquefy, then stir slowly until the mixture is completely liquid and amber in color.
Remove the pan from the heat and slowly pour the heavy cream into the sugar, stirring continually until completely incorporated. If it seizes (the sugar becomes hard), cook over a low heat until all of the sugar melts.
1 teaspoon vanilla essence and 1 teaspoon salt should be added now. This can be made ahead of time and stored in an airtight jar in the fridge.
Melt the 2 tablespoons butter into the 1 cup cream over medium heat. After that, mix add 1/4 cup sugar until it is completely dissolved.
Reduce the heat to low and mix in the 2 cups chocolate chips, allowing them to soften for about 2 minutes before stirring them into the cream.
Mix in the 1/2 teaspoon vanilla extract and pinch of salt, and remove from the heat to cool. This can be prepared ahead of time and stored in an airtight container in the fridge.
Line a 9” springform pan with plastic saran wrap. Fill the prepared spring form pan halfway with frozen ice cream and freeze until firm.
Prepare the dark chocolate pretzel base and distribute it evenly over the ice cream layer, freezing it for at least 6 hours or overnight.
Unlock the spring form pan and remove the sides when ready to serve. Then, quickly and carefully, flip the cake over so that the chocolate base is on the bottom.
Remove the plastic wrap from the dish. Slice and serve frozen, topped with whipped cream, crumbled pretzels, and a drizzle of leftover caramel and fudge sauce.