Salty Caramel Frozen Yogurt Cake with Pretzel Crunch

Satisfy your taste buds with the perfect combination of sweet and salty found is this frozen yogurt cake. You will love the crispiness of the pretzel and the rich, smooth flavour of the dulce de leche that you get with each bite!


  • 9-inch spring form cake pan
  • Parchment paper
  • Medium size bowl for mixing
  • Medium size pot

Ice Cream Cake Tips:

  • Whenever possible it is best to form the layers of ice cream and ingredients the night before, to ensure your cake looks its best!
  • If you’re in a rush, you can always pick up dry ice in a cooler to freeze your ice cream in minutes instead of hours.
  • A pastry torch helps get the ice cream out of any pan/mold, but if you don’t have one, use a hairdryer.

Most of the ingredients and equipment for this recipe can be found in Bulk Barn stores across Canada.

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  • 2L Chapmans Chocolate With Salty Caramel & Peanuts Frozen Yogurt
  • 1 cups chocolate covered pretzels
  • 1/4 cup salty caramel baking chips
  • 1 cup dulce de leche
  • 1/4 cup heavy cream
  • 1 cup ground chocolate cookies
  • 1 stick (115ml) of unsalted butter melted

Preparation Instructions

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Using the springform pan, place a parchment round in the bottom and scoop 1/3 of the frozen yogurt container on top.
Salty Caramel Frozen Yogurt Cake step 1_ place frozen yogurt on parchment
Place a piece of parchment paper onto the frozen yogurt, and press down firmly, spreading the frozen yogurt evenly, and place back into the freezer.
In a medium size bowl, mix the ground cookies, pretzels and melted butter together.
Chapman's Salty Caramel Frozen Yogurt Cake with Pretzel CrunchStep 4_Spread cookie mix
Take the pan out of the freezer, and spread the cookie mixture evenly. Place the pan back into the freezer.
Chapman's Salty Caramel ice cream and cookie core Step 4_Spread cookie mix
Take the 2L frozen yogurt out of the freezer.
Using a bread knife, score the bottom of the container, cut off excess packaging at the top, and remove all the cardboard.
Chapman's Salty Caramel ice cream and cookie core Step 6_create cake mix
Sandwiching the frozen yogurt between two pieces of parchment paper, put the cutting board on top of the ice cream and use your body weight to flatten the ice cream into a disc. Place into the freezer.
Place a bowl over a pot of hot water. Add the salty caramel baking chips, cream and dulce de leche into the bowl and stir. Place into the stove on low heat.
Chapman's Salty Caramel ice cream and cookie core Step 8_create cake mix
Take the springform cake pan out of the freezer and remove the spring form pan using the torch.
Chapman's Salty Caramel ice cream and cookie core Step 9_remove the springform pan using the torch
Add a small dollop of dulce de leche to the middle of a serving platter and place the frozen yogurt and crust in the center of the platter. Place back into the freezer.
Pulling out the ice cream disc, use the springform pan to cut the frozen yogurt to size. Place the frozen yogurt disk on top of cookie crust. Remove the parchment paper from the top.
Chapman's Salty Caramel ice cream and cookie core Step 11_Place frozen yogurt disk on cookie crust
Decorate with either a dollop of dulce le leche, chocolate covered pretzels, or both!
Man in purple shirt topping a Chapman's Salty Caramel cake with chocolate
Slice cake and serve with a generous helping of dulce de leche!
Chapman's Recipe_Salty Caramel Frozen Yogurt Cake with Pretzel Crunch_Step 13_Slice cake and serve