Chocolate Covered Strawberry Ice Cream Cake

My Chocolate Covered Strawberry Ice Cream cake is SO GOOD! It starts with a buttery, pretzel crust, topped with homemade hot fudge sauce, creamy strawberry ice cream, and fluffy whipped cream. I even made some chocolate covered strawberries dipped in pretzels crumbs to garnish the top! This ice cream cake recipe is in collaboration with my friend Michelle from the channel Sweetwater Cakes. Her channel and her recipe video for Oreo Ice Cream Cake (yum!) is linked down below!

SWEETWATER CAKES: https://www.youtube.com/channel/UCuRbVgO7acWgYO0LnLMu-7g
OREO ICE CREAM CAKE: https://youtu.be/jcShgn7yEVU

Chocolate Covered Strawberry Ice Cream Cake
Pretzel Crust
1 1/2 sticks unsalted butter, melted
3 c. mini pretzel twists
3 Tbsp. brown sugar

Preheat oven to 350*. Add the pretzels and brown sugar to a food processor. Pulse while adding in melted butter until everything is combined. You can also crush the pretzels in a large ziplock bag with a rolling pin and then mix them with the sugar and butter in a bowl. Press the crust into the bottom of a 9in. springform pan. Bake at 350* for 10 minutes. Cool completely.

Hot Fudge Sauce
1/2 stick unsalted butter
3/4 c. semi sweet chocolate chips
2/3 c. sugar
2/3 c. evaporated milk

In a small saucepan, melt the butter and chocolate over medium low heat, whisking to combine. Add the sugar and whisk to incorporate. Add the evaporated milk and whisk everything together. Bring to a boil then reduce the heat to low. Cook for 8 minutes, stirring frequently. Remove from heat and allow to cool slightly.

1.5 quarts strawberry ice cream
1-1.5 c. heavy whipping cream (I made 1.5 cups but had extra leftover. If you want to frost the whole cake you might use all of it)
1/2 tsp. vanilla extract
2 Tbsp. powdered sugar (or more to taste)
4 oz. semi sweet chocolate chips
8 strawberries
1/4 c. mini pretzel twists

To assemble the cake: Pour 3/4 of the slightly cooled hot fudge over the cooled pretzel crust (refrigerate the rest of the fudge until ready to serve). Refrigerate the crust for about 20 minutes, or until the fudge layer has firmed up. While the crust refrigerates, remove your ice cream from the freezer to thaw so it is spreadable. Spread the strawberry ice cream onto the crust. Cover with saran wrap by placing it directly onto the surface of the ice cream. Wrap the bottom of your pan in foil. Freeze for 1-2 hours or until solid (overnight is fine too!).
In a large mixing bowl, combine the heavy whipping cream, vanilla extract, and powdered sugar and beat until stiff. Crush the pretzels inside a sandwich bag with a rolling pin and put into a small bowl. Melt the 4 oz. chocolate chips in a microwave safe bowl in 30 second increments until completely melted, stirring in between. Dip the strawberries into the melted chocolate then into the pretzel crumbs. Place onto a silicone mat or parchment lined baking tray to solidify (this only takes a few minutes). Remove the cake from the springform pan and transfer it to a cake stand or serving platter. Pipe the whipped cream onto the cake in any pattern you want and decorate with the chocolate covered strawberries. Warm up the remaining hot fudge and drizzle over top of the entire cake or each individual slice as you serve it. ENJOY!

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Видео Chocolate Covered Strawberry Ice Cream Cake канала Anne's Family Recipe