peach ice cream cake

Name: PEACH ICE CREAM CAKE
Prep time: 1 h 20 min
Yield: 12
Cuisine: American
Ingredients: - cooking spray; 2 cup(s) gingersnap crumbs; 2/3 cup(s) almonds, toasted and chopped; 1/4 cup(s) ginger, candied and minced; 2 tablespoon(s) sugar; 6 tablespoon(s) butter, melted; 2 pint(s) frozen yogurt, peach; 1/2 cup(s) caramel topping, prepared; 1 pint(s) vanilla ice cream; - raspberries, sliced; - peaches, sliced

107 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 9, 2014

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: marthastewart.com

Rate

prep time 1 Hr 20 Min

cook time

method Refrigerate/Freeze

yield 12 serving(s)

Ingredients

- cooking spray
2 cups gingersnap crumbs
2/3 cup almonds, toasted and chopped
1/4 cup ginger, candied and minced
2 tablespoons sugar
6 tablespoons butter, melted
2 pints frozen yogurt, peach
1/2 cup caramel topping, prepared
1 pint vanilla ice cream
- raspberries, sliced
- peaches, sliced

How To Make peach ice cream cake

Step 1

With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap.

Step 2

In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan.
Step 3

Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper.
Step 4

Cut each half crosswise into six pieces.
Step 5

Quickly arrange pieces in one layer over crumbs, cutting as necessary; pour all the caramel sauce over yogurt and freeze 1 hour.
Step 6

On top, layer crumbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs; cover and freeze overnight.
Step 7

To Serve: Uncover cake and invert onto platter; unwrap.
Step 8

Serve with fruits.
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