Indiana is experiencing its first heat wave of the summer season. If you are not from the Midwest I’ll explain it to you in one word…. M- I -S -E- R- A- B- L- E. Heat, humidity, and mosquitos, the usual suspects! I attempted to get my morning run/walk in before it got too hot and even that was an epic fail. So I did what any red-blooded Hoosier does, eat ice cream! Not just any old ice cream but a Salted Caramel Pretzel Ice Cream Terrine. I know, it sounds fancy but really it isn’t. This creamy dreamy recipe can be customized to any flavor and filling you like so be creative and send me your pictures. I say if you can’t be the heat, “Let them eat ice cream”
Here’s what you’ll need:
1 loaf pan
2 pints Ice Cream- Softened (I used Vanilla and Chocolate, but feel free to use any flavor)
1 Jar Salted Caramel Sauce- (I used Trader Joe’s brand, best on the planet)
1 Jar Hot Fudge Sauce- ( Hershey Brand)
1 small package Pretzels (crushed)
Work quickly, because of the melt factor!
Line a 9 inch loaf pan with parchment paper, make sure the paper extends well beyond the loaf pan,. (will help when you remove from pan later)
Warm salted caramel sauce and hot fudge sauce in microwave just until soft and able to spread.
Spread layer of entire quart of softened chocolate ice cream on bottom of parchment lined loaf pan.
Crumble layer of broken pretzel pieces on top of chocolate ice cream layer.
Drizzle salted caramel sauce over top of broken pretzel pieces.
Drizzle chocolate fudge sauce over top of broken pretzel pieces.
Next, spread layer of entire quart of vanilla ice cream over top of chocolate ice cream layer and smooth till even.
Crumble layer of remaining pretzels and drizzle caramel sauce and chocolate sauce.
Freeze for 3 hours up till 4 days.
Remove out frozen ice cream terrine by using the “handles” of the parchment paper.
Using a wide spatula, place spatula under the ice cream and lift off parchment paper and place on serving dish.
Cut in 1 inch slices and enjoy!