Sweet & Salty Caramel Brownie Pretzel Ice Cream Cake

I continue to be amazed at how quickly time has been flying! Mother’s day weekend has come and gone. Today, my cousin is getting married and next weekend is already Memorial Day weekend!

As the weather warms up the weekends on the calendar seem to fill up!

So before the wedding festivities today, I wanted to share some highlights from Mother’s Day with you.

Copper has it made with three mama’s! Obviously, I was his favorite on Mother’s Day! (Sorry, sis…)

My parent’s hosted a Mother’s Day dinner last Sunday for my mother’s side of the family. My grandma, aunts, uncles and cousins were all in attendance. I love getting everyone together! The weather was absolutely beautiful and everyone was able to sit outside after lunch.

Here I am with my mom! We don’t look anything alike do we!?! Haha!

My mom always presents quite the spread of food when we have family gatherings! I’ve learned over the years that good food gathers the crowd!

Once again, my contribution was dessert. A sweet and salty, cool summer treat – ICE CREAM CAKE!!!

Sweet & Salty Caramel Brownie Pretzel Ice Cream Cake

SUPER EASY!!! Only FIVE ingredients!!!

Ingredients:

• 1 pkg. Brownie Mix (used chocolate chunk)
• 60-70 Small Pretzels
• Vanilla Ice Cream (almost 1 gallon)
• Whipped Cream Can
• Caramel Ice Cream Topping

Directions:

FOR THE BROWNIE LAYER:

1. Preheat oven to temperature as directed on brownie mix package.
2. Make brownie batter as directed on box.
3. Grease two, round cake pans. Pour 1/4 of the brownie batter into the bottom of each pan.
4. Layer the pretzels onto the brownie batter. (I would recommend breaking the pretzels into smaller pieces.)
5. Pour the remaining batter evenly into each pan and spread over the pretzels. (It is okay if not completely covered).
6. Bake as directed until toothpick comes out clean. Cool the brownies completely.

FOR THE ICE CREAM LAYER:

1. Loosen the edges of the brownies and remove from the pan by flipping over onto a flat surface lined with foil or wax paper. (I would also recommend wax paper. I only had foil on hand but I think wax paper would make this easier.)
2. Pick up the brownie on top of foil and place all back into the pan. This will help you pull out the cake later. Repeat for pan #2.
3. Soften ice cream and scoop onto the brownie. Fill the pan and push into the edges to create a firm and smooth cake.
4. Once both pans are filled, cover and freeze for several hours or overnight.

BUILDING THE CAKE:

1. Remove from freezer and immediately pull each lined cake out of the pan. Stack the solid cakes onto the serving platter placing a layer of whipped cream in the middle.
2. Before serving, drizzle with caramel topping and more whipped cream. Use a knife to cut into slices for guests.

The saltiness of the pretzels pairs deliciously with the sweetness of the brownies. NOTE: Top any dessert with ice cream and your recipe goes from a 6 to a 10 instantly!

YUM! This one was a winner!

ENJOY!

I hope you have a great weekend! Loving this May weather!

-Rustic Honey