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No-Churn Salted Honey Ice Cream Cake with Pretzel-Cookie Crumble

No-Churn Salted Honey Ice Cream Cake with Pretzel-Cookie Crumble

  • Author: Molly
  • Yield: 8 servings 1x


  • 2 cups cold heavy cream
  • 1 (14-oz) can sweetened condensed milk
  • ¼ cup honey
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 teaspoon sea salt (I like fleur de sel)
  • 2 cups vanilla wafer cookies
  • 1 cup thin pretzels
  • Flaky sea salt, for serving
  • Additional honey, for serving


  1. Place the cream in the bowl of your stand mixer (alternatively, whisk by hand or with a hand mixer) and beat on high with the whisk attachment until stiff peaks form, about 2 minutes.
  2. Pour the sweetened condensed milk into a large bowl and mix in the honey, vanilla, and sea salt.
  3. Gently fold the whipped cream into the milk mixture, working it in gently and slowly. Set aside.
  4. Place the cookies and pretzels into a food processor and pulse until fine crumbs form (alternatively, you can place them in a plastic bag and crush them by hand or with a rolling pin.
  5. Lightly spray a springform pan or baking dish with nonstick cooking spray. Place roughly ⅓ of the crumb mixture on the bottom of the pan.
  6. Add half of the milk-cream mixture and spread out in an even layer. Add another ⅓ of the crumb mixture and spread out over the top of the cream in an even layer. Repeat with the remaining cream and crumb mixtures.
  7. Wrap the top of the pan with plastic wrap and place it in the freezer for at least 4 hours (longer is even better).
  8. To serve, remove the sides of the springform pan, slice, and garnish with flaked sea salt and a drizzle of honey. Serve immediately.