Pretzel Ice Cream Cake

Ingredients:

• 1 liter of pistachio ice cream
• 3 cups crumbled mini pretzels, plus extra pretzel crackers for garnish
• 0.75 tbsp. marshmallow cream
• 1 liter of cookie-flavored ice cream
• 2.5 cups heavy cream
• 0.25 cup powdered sugar
• 1 teaspoon vanilla extract

Preparation:

1. Line the bottom of an 8-inch springform pan with parchment paper and freeze for 10 minutes. Meanwhile, cut the pistachio ice cream into pieces and beat with a mixer fitted with a paddle attachment on low speed until soft and smooth but not melted, about 30 seconds.
2. Add 1 cup of crumbled pretzels into the bottom of the chilled pan. Spread the pistachio ice cream evenly over the pretzels and tap the pan on the counter a few times to remove any air bubbles. Top with another 1 cup of crushed pretzels and smooth out the mixture. Spread the marshmallow frosting evenly over the pretzels. Freeze for 1-2 hours.
3. Cut the cookie-flavored ice cream into chunks and beat with a mixer until soft. Place it on top of the marshmallow layer, then sprinkle with the remaining pretzel crumbs. Freeze until the cake is set, at least 2 hours or overnight.
4. Cover the cake with icingWrap the pan with a warm kitchen towel to loosen the cake from the sides. Remove the sides and transfer the cake to a plate. Freeze for 15 minutes. Whip the cream with the powdered sugar and vanilla until stiff peaks form. Spread the frosting over the top and sides of the cake, smoothing it out with a spatula. Decorate with mini pretzels. Freeze until the cake is set, at least 3 hours or overnight.
   
   Recipe meringue ice cream cake.