Peaches ’n’ Cream Ice-Cream Cake Recipe Is a Summer Dessert Sensation
Cool, creamy fruity deliciousness on a graham cracker crust — yum!
On a summer evening there is no better dessert than ice-cream cake. And while you can never go wrong with a chocolate and vanilla ice-cream cake, sometimes you want something a little extra special. That’s how we came up with this peaches ‘n cream ice- cream cake recipe. Sweet and delicious peaches are the star of this refreshing dessert — they give the cake so much delicious fruity flavor! The ice cream pairs perfectly with the peaches slices for the crave-worthy peaches ‘n’ cream combination everyone adores. And the cake is topped with whipped cream and peach puree for even more yumminess.
Another thing you’ll love about this cool dessert: It’s easy to make. We use ice cream sandwiches to give the cake texture and some chocolaty flavor, along with canned peaches and frozen whipped topping. And the crust is made with graham crackers. So convenient! Give this recipe a try and let us know what you think.
Yields
Total Time
Prep Time
Ingredients
- 1⅓ cups graham cracker crumbs
- 2 Tbs. sugar
- 6 Tbs. butter, melted
- 5 rectangular ice-cream sandwiches, from 24-oz. pkg., such as Friendly’s
- 4 (4 oz.) conts. diced peaches in juice
- 1 (48 oz.) cont. vanilla ice cream, softened
- 1 cup thawed frozen whipped topping
Instructions
PrintCoat bottom of 9"x3" springform pan with cooking spray. In bowl, combine cracker crumbs and sugar; stir in butter until mixture holds together. Press into bottom of pan. Freeze until firm, 15 min.
Cut ice-cream sandwiches crosswise into 10 slices each. Reserve 20 slices in freezer. Arrange remaining 30 slices along inside of pan so ice-cream sides face out. Freeze until firm, about 30 min. Drain 2 conts. peaches. In bowl, stir together ice cream and drained peaches; gently fold in 16 reserved sandwich slices. Spread in pan; garnish with remaining 4 slices. Cover; freeze until firm, 4 hrs.
Drain 1 cont. remaining peaches. In blender, combine drained peaches with remaining undrained peaches. Cover; puree mixture until smooth. Just before serving, remove side of pan. Transfer cake to freezer-proof serving plate. Garnish with rosettes or dollops of whipped topping. Drizzle with 1 Tbs. peach puree. Serve with remaining puree on the side.
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