Allow several hours when preparing this cake as each layer needs to freeze for at least an hour before proceeding with the next step. To speed up the ice cream softening process, microwave the ice cream on 30 percent power for about 30 seconds.
Prep Time10mins
Resting Time4hrs10mins
Course: Dessert
Cuisine: American
Servings: 8Servings
Calories: 978kcal
Author: Gluten Free & More
Ingredients
Gluten-free nonstick cooking spray
1½cupsfinely crushed gluten-free pretzels
2cupsgluten-free graham style crumbs or finely crushed graham crackers
¼cupbrown sugar
½cupmelted butter or dairy-free buttery sticks
1pintchocolate ice cream or dairy-free chocolate ice cream
2pintscaramel ice cream or dairy-free caramel ice cream
1pintvanilla ice cream or dairy-free vanilla ice cream
½cupSalted Caramel Sauce or Dairy-Free & Refined Sugar-free Butterscotch Sauce
Instructions
Spray a 9-inch springform pan liberally with cooking spray.
Combine the crushed pretzels, graham style crumbs, brown sugar, and butter together in a bowl. Press the mixture firmly into the prepared pan on the bottom and up the sides. Freeze for at least 30 minutes.
Allow the chocolate ice cream to sit at room temperature for 10 minutes or until softened. Spread evenly into the pan, getting the top as smooth as possible. Freeze for at least 1 hour.
Allow the caramel ice cream to sit at room temperature for 10 minutes or until softened. Spread evenly into the pan, getting the top as smooth as possible. Freeze for at least 1 hour.
Allow the vanilla ice cream to sit at room temperature for 10 minutes or until softened. Spread evenly into the pan, getting the top as smooth as possible. Freeze for at least 1 hour.
To serve, wrap a hot kitchen towel around the outside of the springform pan and let it sit for a few seconds. Release the pan and remove. Let the cake sit at room temperature for about 10 minutes. Cut into serving pieces and drizzle each piece with caramel sauce or Dairy-Free & Refined Sugar-free Butterscotch Sauce.