Salty Peanut Pretzel Ice Cream Cake
By Joe
Source: 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.
Always check the labels of the products you use.
Method
- 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.
Free sugars
28 g per serving
56 % of the 50 g daily maximum · 112 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- food processor
- 23 cm springform tin
- baking tray
- spatula
- skewer
- cling film
- whisk
- knife
Nutrition per serving Calculated from USDA FoodData Central
| 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 ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
