Salted Caramel Coffee & Craft Brew Ice Cream Cake

with Pretzels and Dark Chocolate Drizzle

INGREDIENTS:

  • 2s pint Coffee & Craft Brew Ice Cream, melted

  • 3-4 cups crushed pretzels

  • 1/3 cup melted butter

  • 1/2 cup semi-sweet chocolate melted (for garnish)

  • 1/4 cup pretzels (for garnish)

FOR THE CARAMEL

  • 1 stick butter, unsalted

  • 1 cup brown sugar

  • 1/4 cup milk

  • 1 tsp vanilla extract

  • 1/2 tsp salt

DIRECTIONS:

For the caramel

  1. Combine brown sugar, butter, and milk in a saucepan over medium heat; bring to a boil. Cook until thickened, 1 to 2 minutes.

  2. Remove from the heat and stir in vanilla extract and salt.

  3. Let cool slightly.

FOR THE CAKE

Place half of the pretzels in an airtight bag and crush them using a rolling pin. Then mix them with the melted butter and spread the mixture obtained on a springform 8” pan, sprayed with cooking oil beforehand.

Press crush mixture into the pan to obtain a thick crust and put in the freezer for 20-30 minutes.

Take out of the freezer and pour the Coffee & Craft Brew ice cream into it, spreading it gently.

After 2-3 hours, take out the cake and top with salted caramel. Also garnish with additional pretzels and melted chocolate if desired. Serve immediately.