Salty Peanut Pretzel Ice Cream Cake
Inspired by techniques from NYT Cooking.
A crunchy pretzel and peanut crumb crust meets ribbons of peanut butter and honey swirled through vanilla ice cream, finished with whipped cream and a scattering of crumbs.
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Method
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Equipment
- food processor
- 23 cm springform tin
- baking tray
- spatula
- skewer
- cling film
- whisk
- knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 542 kcal |
| Protein | 10.9 g |
| Carbohydrate | 43.8 g |
| of which sugars | 31.3 g |
| of which free sugars | 28 g |
| Fat | 37.6 g |
| of which saturates | 18 g |
| Fibre | 2.4 g |
| Salt | 0.72 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 10 servings
- 88 g mini pretzels
- 42 g salted peanuts 28 g + 14 g
- 25 g light brown sugar
- 57 g unsalted butter, melted and cooled
- 1.9 l vanilla ice cream (950 ml + 950 ml)
- 205 g natural unsweetened peanut butter, stirred
- 42 g honey about 2 tbsp
- 240 ml double cream
- 1
Crumble. Pulse the 88 g mini pretzels, 28 g salted peanuts and 25 g light brown sugar to a very coarse sand, then pulse in the 57 g melted butter.
- 2
Press. Press about 180 ml of the mixture firmly into the base of the 23 cm springform tin and spread the rest on a tray.
- 3
Bake. Bake at 180 °C until golden, about 4-5 min for the tray crumbs and 2-3 min longer for the crust, then cool.
- 4
Swirl. Soften 950 ml of the vanilla ice cream for 10 min, drizzle with half the 205 g peanut butter and fold lightly to leave ribbons, then spread over the crust.
- 5
Drizzle. Drizzle with 1 tbsp honey, swirl with a skewer and press in about 120 ml of the baked crumbs, then cover and freeze for 1 h.
- 6
Repeat. Repeat with the remaining 950 ml ice cream, peanut butter and honey, then freeze for at least 4 h, or up to overnight.
- 7
Finish. Whip the 240 ml double cream to soft peaks, run a hot knife round the tin, unclip, spread the cream on top and scatter the remaining crumbs mixed with 14 g peanuts round the edge.
Storage
Keep the cake covered in the freezer and add the whipped cream and crumbs just before serving. Contains peanuts and gluten.
