Peach Pretzel Ice Cream Cake for 12

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. Combine crushed pretzels, melted butter, brown sugar, and cinnamon in a bowl until the mixture resembles wet sand.
3. Firmly press the mixture into the bottom of the pan. Bake for 10–12 minutes until the edges are mahogany-colored and fragrant.
4. Allow the crust to cool completely before adding toppings.
5. Place diced peaches, sugar, and lemon juice in a saucepan over medium heat.
6. Whisk cornstarch with a teaspoon of water to create a slurry, stir into the bubbling peaches, and cook for 3–5 minutes until thick and glossy. Remove from heat and cool.
7. Using an electric mixer, whip the heavy whipping cream until stiff peaks form. Fold in the sweetened condensed milk, vanilla extract, and a pinch of salt.
8. Spread the cooled peach compote over the cooled crust, then top with the ice cream mixture, smoothing the top with a spatula.
9. Freeze the cake for at least 6 hours or overnight.
10. Garnish with sliced peaches, whipped cream, and mini pretzels before serving.