Berry Pretzel Ice Cream Cake

  • Prep Time: 25 minutes
  • Cook Time: 15-20 minutes
  • Freeze Time: 8 hours
  • Servings: 14-16


  • For the Pretzel Crust:
  • ½ cup (1 stick) unsalted vegan butter, melted
  • 1 ¾ cups pretzel crumbs
  • ¼ cup granulated sugar
  • ½ teaspoon fine sea salt
  • For the Blueberry Compote:
  • 1 cup fresh or frozen blueberries, thawed if froze
  • 2 tablespoons maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • ⅛ teaspoon ground cinnamon
  • For the Filling:
  • 4 pints Ripple Vanilla Frozen Dessert
  • 1 cup fresh strawberries, hulled & diced
  • ½ cup pretzel sticks, chopped
  • For Topping:
  • One 9 ounce container frozen whipped coconut topping
  • 2 cups fresh strawberries, hulled & sliced thin
  • ½ cup fresh blueberries
  • ¼ cup pretzels, chopped


  1. Bake the crust: To a medium mixing bowl add all ingredients. Use a spatula to stir until combined.
  2. Transfer mixture to a 9-inch springform pan that has been lined with parchment paper.
  3. Firmly press the crumbs into the bottom of the pan. (Note: you can use the bottom of a measuring cup to help with this).
  4. Place the pan in the freezer while you prepare the other components.
  5. Make the blueberry compote: To a 2-quart saucepan over medium-high heat, add all ingredients. Bring to a boil. Reduce heat to medium and continue cooking until mixture has thickened and reduced slightly, 10-15 minutes. Transfer to refrigerator and let cool completely before assembly. Note: Short on time? Skip this step and use ¾ cup of your favorite blueberry jam!
  6. For the filling: Allow the Ripple Vanilla Frozen Dessert to soften for 5-10 minutes.
  7. Transfer frozen dessert to a large mixing bowl. Add strawberries and pretzel sticks. Use a spatula to combine.
  8. Swirl in blueberry compote filling (don’t overmix so you get nice swirls).
  9. Pour the mixture over the pretzel crust. Use a spatula to smooth the surface. Cover tightly with plastic wrap and place in the freezer to set at least 8 hours, or overnight.
  10. When ready to serve, remove cake from springform pan and top with whipped coconut topping, strawberries, blueberries, and pretzels. Slice and serve frozen.

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