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This easy Peach Pretzel Ice Cream Cake is a favorite summer cake. It’s so simple: 2 layers of cinnamon honey graham crackers, 2 layers of salted pretzel crumbs, French vanilla ice cream, soft and sweet whipped cream, and peach jam. To finish, add a generous topping of more sweet whipped cream and fresh peaches. This layered ice cream cake is creamy and peachy and requires very little effort.
If there was one summer ice cream cake to make, it would have to be this one. I’ve been so into homemade ice cream this summer. Ever since I made my strawberry ice cream cake a month ago I’ve wanted to make more sweet ice cream recipes.
It’s so funny because for many years I avoided ice cream. I was always afraid of photographing something that melts so quickly. Ice cream photos tend to turn out either amazing or disastrous. And if it’s the latter, I have to start all over.
It’s a silly reason not to make and share ice cream recipes!
Well, I think I’ve officially gotten over that silly fear because this is the summer I’m making all the ice cream recipes I can think of!
This peach pretzel ice cream cake has been at the top of my list for a long time. I am so excited to share it with you all!!
Some of you may remember my peaches and cream pretzel pie from 2019, five years ago now – so crazy.
I’ve always loved making that pie every single summer. But this summer, I wanted to make an ice cream variation, and I do think the ice cream cake is even better than the pie. This is so delicious – and fun too!
Here are the details
Step 1: make the pretzel crumbs
Yes, pretzel crumbs! Crushed pretzels tossed together with butter and honey make the most delicious snack or topping for anything, from yogurt to ice cream!
Step 2: whip the cream
I whip my cream with sugar and vanilla until it reaches super-soft peaks. This is nothing fancy. I recommend using an electric mixer—unless you want a serious arm workout!
Step 3: assemble
Use your favorite box of graham crackers. Personally, I love the cinnamon honey flavor. Then, use your favorite French vanilla ice cream. Tillamook is my favorite.
Layer the graham crackers with the ice cream, whipped cream, and peach jam. Then, add a layer of fresh peach slices and sprinkle on half of the salty pretzel crumbs. Add more ice cream and whipped cream, and finish with jam + one final layer of crackers.
Wrap the cake up and freeze until it is firm.
Step 4: cutting the cake
This is my trick for a clean-cut ice cream cake. Cut the cake before you add the last dollops of whipped cream. I promise this will save you a lot of headaches and mess.
I cut my cake around each graham cracker into nine squares.
Step 5: the topping
Top the cake with dollops of freshly whipped cream, jam, and freshly sliced peaches. And up last, the remaining pretzel crumbs!
If you want an extra pop of color, I think raspberries are especially pretty (and yummy) atop this ice cream cake.
Now, serve!
Looking for other Summer ice cream recipes? Here are some favorites:
No Churn Chocolate Peanut Butter Ice Cream
Homemade Strawberry Shortcake Ice Cream Bars
Creamy Vegan Chocolate Fudge Pops
Blackberry Lavender Ice Cream Sandwiches
Lastly, if you make this Peach Pretzel Ice Cream Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Peaches and Pretzel Ice Cream Cake
Servings: 9
Calories Per Serving: 376 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Preheat the oven to 400° F. Line a 9-inch square baking pan with parchment paper.2. On a parchment lined backing sheet, combine the pretzel crumbs, butter, and honey. Spread in and even layer. Bake until toasted, about 8 minutes. 3. Using an electric mixer, whip 1 cup of cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft peaks form.4. Layer half the graham crackers in the bottom of the prepared pan. Layer with 1/2 of the vanilla ice cream, then spread over 1/2 of the whipped cream. Swirl the cream with 1/2 of the peach jam. Add a single layer of peach slices. Sprinkle with half of the pretzel crumbs. Add the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with graham crackers. Wrap the cake and freeze for 4 hours or until frozen.5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit for 5 minutes, then slice into 9 pieces. Keep the cake together.6. Whip the remaining 1 cup of cream with 1/4 cup sugar and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and peaches. Sprinkle with pretzel crumbs. Serve and enjoy immediately.
