1 Cup Original Pretzel Crisps® + More For Garnish
1 1/2 Qts. Vanilla Ice Cream
1/2 Cup Caramel Sauce, Divided (Store Bought or Homemade)
1 Teaspoon Sea Salt
2 Cups Sweetened Whipped Cream


  1. Line 9×9 baking dish with plastic wrap. Break apart Pretzel Crisps® into large pieces. Line bottom of pan with one even layer of broken pretzels. Place ice cream into the bowl of a stand mixer and stir until softened. Spread half of the ice cream evenly overtop pretzels. Drizzle with 1/4 cup caramel sauce and sprinkle with sea salt. Top with remaining broken Pretzel Crisps® pieces and ice cream.
  2. Fold edges of plastic wrap overtop ice cream and press gently to seal. Freeze 2 hours to overnight. When ready to serve, remove entire cake from baking dish and remove plastic wrap completely. Top with whipped cream, more Pretzel Crisps® pieces and drizzle with remaining caramel sauce. Slice and serve.

Recipe Courtesy of Lauren Brennan, Lauren’s Latest