Dessert

Salty Peanut & Pretzel Ice Cream Cake

Whoever came up with the idea of pairing salty and sweet is our hero. And if you make our Salty Peanut & Pretzel Ice Cream Cake, you will be the hero of the lucky people who get to enjoy it! First up is the salty part. Gather up your mini pretzels and peanuts and try not to eat them all while you make the crust. Pulse them with brown sugar and then butter until combined. Part of it will go into the bottom of a springform pan, and the other will toast in a baking sheet for the topping. Next comes the sweet part of your Peanut & Pretzel Ice Cream Cake. (Note that you'll do this process twice.) Soften up some Smith's Vanilla Ice Cream and fold in the natural peanut butter, but don't mix it in completely. We want to see some beautiful ribbons of it throughout. Layer the ice cream, honey and crumbs in the pan, then place in the freezer to chill. Just before serving your Salty Peanut & Pretzel Ice Cream Cake, whip up some Smith's Heavy Cream for the top and garnish with the remaining crumbs. Amazing!

How to Make

INGREDIENTS

CRUST AND CRUMBS:

2 cups mini pretzels
¼ cup plus 2 TBSP salted peanuts (preferably dry roasted)
2 TBSP light brown sugar
4 TBSP unsalted butter, melted and cooled

ICE CREAM LAYERS:

2 quarts Smith's vanilla ice cream
¾ cup natural, unsweetened peanut butter, well stirred
2 TBSP honey

GARNISH:

1 cup Smith's heavy cream

DIRECTIONS

Heat oven to 350 F.
Add pretzels, 1/4 cup peanuts and brown sugar to the bowl of a food processor fitted with a steel blade. Pulse until the mixture resembles very coarse sand with a few larger pieces remaining. Pulse in the butter until well combined.
Press about 3/4 cup of the mixture into the bottom of a 9" springform pan. Spread the remaining mixture in an even layer on a rimmed baking sheet. Bake crust and crumbs until light golden and fragrant, about 4 to 5 minutes. The crust may take a bit longer to brown (another 2 to 3 minutes).
Set pans on a rack to cool completely.
When the crust and crumbs are cool, transfer 1 quart of the Smith's ice cream to a large bowl and use a wooden spoon to break it into a few pieces.
Let the Smith's ice cream sit at room temperature until slightly softened, about 10 minutes.
Drizzle half the peanut butter over the top and gently fold it into the Smith's ice cream, so some ribbons of peanut butter remain.
Scoop the ice cream mixture onto the cooled crust and use an offset spatula to gently spread it to the edges of the pan, being careful not to pull the crust away from the bottom of the pan.
Drizzle the top of the ice cream with 1 Tbsp of honey and use the tip of a knife or wooden skewer to swirl it as best you can into the surface of the ice cream.
Sprinkle about 1/2 cup of the peanut-pretzel crumbs from the baking sheet over the top and gently press them into the ice cream.
Cover the pan with plastic wrap and place the cake in the freezer.
After about an hour, soften the second quart of Smith's ice cream, and mix the remaining half of the peanut butter into it, and spread as before.
Drizzle the remaining honey over the top and swirl it into the surface of the ice cream. Cover the pan with plastic wrap and return it to the freezer to chill the cake for at least 4 hours before serving, and up to overnight.
Just before serving, whip the Smith's heavy cream to soft peaks, and stir the remaining whole peanuts into the remaining peanut-pretzel crumbs.
To un-mold the cake, run a thin knife or offset spatula under hot water to warm it, and slide it around the edges of the cake. Remove the outer ring of the springform pan, dollop the top of the cake with whipped cream, lightly spread it to the edge, and sprinkle the remaining peanut-pretzel mixture around the top edge.
Slice and serve.

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