• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Peach Ice Cream Cake

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Nonstick cooking spray
  • 2 c Gingersnap crumbs
  • -34 cookies
  • 2/3 c Almonds; toasted chopped
  • 1/4 c Crystallized ginger; minced
  • 2 tb Sugar
  • 6 tb Butter; melted
  • 2 pt Peach frozen yogurt
  • 1/2 c Caramel sauce; prepared
  • 1 pt Vanilla ice cream
  • Raspberries
  • Peaches; sliced


378 x Calories
6 x G. protein
49 x G carbohydrate
17 x G fat
35 x Mg cholesterol
265 x Mg sodium

1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic
wrap. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup
mixture over bottom of pan. Cut 1 pint frozen yohurt in half lengthwise
through container; peel off wraper. Cut each half crosswise into six
pieces. Quickly arrange pieces in one layer over crumbs, cutting as
necessary. Pour all the caramel sauce over yohurt; freeze 1 hour. On top,
layer curmbs, yogurt, crumbs, ice cream (cut into pieces) and crumbs.
Cover; freeze overnight.

2. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with

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