Frozen Custard Cake

Summer is around the corner, so ice cream cake is a must.

Frozen Custard Cake | Bakers Royale

Who can deny a no-bake cake that’s stacked with a chocolate cookie crust, chocolate ice cream, crushed pretzel bark, salted caramel ice cream, homemade whipped creamed and crushed chocolate covered pretzels?

Seriously, if you can, you are better than me. The DREYER’S Frozen Custard I used for this recipe is unstoppable. I couldn’t quit. Think DREYER’S ice cream but extra creamy,extra thick and made with whole milk. It makes this ice cream cake.

Frozen Custard Cake _ Bakers Royale

This newly introduced item can be found at Pavilions*. Just look for the “new “ tag as the designator. On that note, can we talk about how cool these “New” tags are? They totally keep me in the loop, especially since nowadays, commercials for new food products are few and far between.

So the “New” tags along with the intuitive store layout makes grocery shopping at Pavilions a preferred experience over its competitor.  Because, honestly I’m not a huge fan of grocery shopping so I want mine painless and effortless.

Frozen Custard Cake via Bakers Royale

Now, go get your pints and grab your pan! Let’s do this.

*Pavilions is apart of Safeway, Vons, CARRS, Tom Thumb, Randalls for all you guys across the way!

Frozen Custard Cake Bakers Royale 400x400

this recipe

Frozen Custard Cake

Yield: Serves 6-8


  • 12 chocolate sandwich cookies
  • ¼ cup butter, melted
  • 1 quart DREYER'S Chocolate Frozen Custard
  • 1 quart DREYER'S Salted Caramel Frozen Custard
  • 2 cups chocolate pretzel bar
  • 3 cups whipped cream*
  • 2/3 cups chocolate covered pretzel, crushed


Place cookies in a food processor and pulse to a fine crumb. Combine and toss cookie crumbs with butter. Press cookie mixture into a round 8-inch removeable bottom pan. Layer with with chocolate frozen custard, chocolate pretzel bark and salted caramel frozen custard. Finish with a layer of whipped cream, sprinkle with crushed chocolate covered pretzels and drizzle with caramel sauce. Transfer to freezer to set for at least 4 hours, preferably overnight.

*To make homemade whipped cream:

  • 11/2 cups heavy cream
  • 1/4 cup granulated sugar

Place heavy cream and sugar in a bowl and beat until soft peaks from.


***Disclosure-this post is in partnership with Safeway. All opinions are my own. Thank you for supporting the companies that continue to make Bakers Royale possible. 

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  1. Avatar for Naomi RobinsonMary Ann | the beach house kitchen says

    Naomi this custard cake looks decadent!! So easy and love the crust! It will be a summer favorite I’m sure!

  2. Avatar for Naomi RobinsonDorothy @ Crazy for Crust says

    I could eat this whole cake, no joke. Love it! Pinned!

  3. Avatar for Naomi RobinsonAndrea says

    This looks amazing and I wish I had a big slice right now! Its too bad we don’t get the same products in Canada as you have in the US cause that frozen custard sounds delicious.

  4. Avatar for Naomi RobinsonAmy | Club Narwhal says

    Naomi, you had me at no-bake :) This is one gorgeous cake (and you are now making me miss CA by talking about Pavilions…oh, memories)! And I pretty much need to add chocolate pretzels to everything after looking at this lovely treat!

  5. Avatar for Naomi RobinsonMary says

    You have a way of making junk food look so organic and delicious. They should hire you as a brand consultant.

  6. Avatar for Naomi RobinsonElena says

    Brilliant! I’m ready to dying for this custard cake. When i bring this cutie out everyone will stop talking about last Christmas cooking accident forever. Long live the cake!

  7. Avatar for Naomi RobinsonMary @chattavore says

    Oh, YUM. This looks amazing! I tried the chocolate malt frozen custard a few weeks ago and it was so delicious!