Caramel Swirl Ice Cream Cake with Pretzel-Graham Cracker Crust

I’m calling this the summer of ice cream cakes. They’re so easy to make, yet they still feel homemade and impressive. For the best ice cream cake, you have to use the best ice cream, which is why I’m using Straus Family Creamery Organic Caramel Swirl. It’s irresistibly creamy and super high quality. Why bother making an ice cream cake if you’re not gonna use the GOOD stuff?! If you love salty-sweet desserts, this one’s for you. The best part of all is that you don’t even need to turn on your oven. Make it the day before so the cake has enough time to freeze overnight.

Straus Family Creamery Caramel Swirl Ice Cream Cake with Pretzel-Graham Cracker Crust

Prep Time
25 minutes
Cook Time
Total Time
8 hour freezing, 25 minutes



12 sheets graham crackers (about 6 ounces), plus more for garnish

3 cups mini pretzels (about 5 ounces), plus more for garnish

3 tablespoons granulated sugar

1 teaspoon kosher salt

8 tablespoons Straus Organic European-Style Butter, melted

3 pints Straus Organic Caramel Ice Cream

⅔ cup chocolate fudge sauce

12 ounces dark, semi-sweet, or milk chocolate mini chips or chips

1 tablespoon coconut oil


1. Line an 8-inch springform pan with parchment paper.

2. In a food processor, pulse the pretzels, graham crackers, sugar, and salt into semi-fine crumbs. Add the butter and pulse until the mixture holds together when pinched. Press about ⅓ of the crumbs into the bottom of the prepared pan. Be sure to pack it in tightly. Freeze 10 minutes.

3. Spread half the ice cream (about 1 ½ pints) over the crust. Top evenly with half the chocolate fudge sauce and ⅓ of the graham-pretzel mixture. Cover and freeze 30 minutes to 1 hour. Remove from the freezer, add the remaining half of ice cream, remaining half of chocolate fudge sauce, and remaining ⅓ of graham-pretzel crumbs. Cover and freeze for 4-6 hours or preferably overnight.

4. In a microwave-safe bowl, melt together the chocolate and coconut oil. Remove the cake from the freezer and release it from the springform pan. Pour the chocolate over the cake. Garnish with more pretzels and graham cracker bites. Freeze until firm, about 10 minutes.

5. Remove the cake from the freezer, slice, and serve immediately.