Salty Pretzel and Peanut Butter Honey Ice Cream Cake

Line the bottom and sides of a 23cm (9-inch) springform pan with parchment paper to ensure easy release later.

Place the pretzels and peanuts in a food processor. Pulse until they resemble coarse crumbs, leaving some varied texture for crunch.

Transfer the crumb mixture to a medium mixing bowl. Add the melted butter and brown sugar, stirring until the mixture resembles wet sand.

Press exactly two-thirds of the crumb mixture firmly into the bottom of the prepared springform pan in an even layer. Place the pan in the freezer (-18 degrees Celsius / 0 degrees Fahrenheit) for 15 minutes to set.

Remove the pan from the freezer. Using a rubber spatula, spread half of the softened vanilla ice cream over the chilled crust in an even, smooth layer.

Drizzle half of the slightly warmed peanut butter and half of the honey evenly over the first layer of ice cream. Use a butter knife to gently swirl the peanut butter and honey into the top of the ice cream.

Carefully spoon the remaining softened vanilla ice cream over the swirled layer, spreading it out to the edges. Repeat the drizzling and swirling process with the remaining peanut butter and honey.

Sprinkle the reserved one-third of the pretzel and peanut crumb mixture evenly over the top of the cake, pressing down very lightly so it adheres to the ice cream.

Wrap the top of the springform pan tightly with plastic wrap. Return the cake to the freezer for at least 6 hours, preferably overnight, until completely firm.

Remove the cake from the freezer 10 to 15 minutes before serving. Release the sides of the springform pan, peel away the parchment paper, and cut into slices using a hot knife.