peach ice cream cake

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By Ellen Bales
from Indianapolis, IN

I came across this recipe needing adoption. What's not to like about this luscious cake? Sounds pretty decadent to me! Would be great for a summer picnic--indoors! Photo:

serves 12
prep time 1 Hr 20 Min
method Refrigerate/Freeze

Ingredients For peach ice cream cake

  • cooking spray
  • raspberries, sliced
  • 1 pt
    vanilla ice cream
  • 1/2 c
    caramel topping, prepared
  • 2 pt
    frozen yogurt, peach
  • 6 Tbsp
    butter, melted
  • 2 Tbsp
  • 1/4 c
    ginger, candied and minced
  • 2/3 c
    almonds, toasted and chopped
  • 2 c
    gingersnap crumbs
  • peaches, sliced

How To Make peach ice cream cake

  • 1
    With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap.
  • 2
    In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan.
  • 3
    Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper.
  • 4
    Cut each half crosswise into six pieces.
  • 5
    Quickly arrange pieces in one layer over crumbs, cutting as necessary; pour all the caramel sauce over yogurt and freeze 1 hour.
  • 6
    On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs; cover and freeze overnight.
  • 7
    To Serve: Uncover cake and invert onto platter; unwrap.
  • 8
    Serve with fruits.