Peach Ice Cream Cake

This no-bake frozen ice cream cake stacks layers of peach frozen yogurt and vanilla ice cream between crunchy gingersnap crumb layers, all held together with caramel sauce. Freeze it overnight in a loaf pan, flip it out, and slice. No oven required.

The crumb mixture is where the flavor gets interesting. Gingersnap crumbs, toasted almonds, minced crystallized ginger, sugar, and melted butter create a spiced, crunchy layer that contrasts the creamy frozen yogurt and ice cream. That double ginger hit (gingersnaps plus candied ginger) gives the cake a warm bite that plays off the sweet peach.

Work quickly when layering the frozen yogurt. Cut the pints in half lengthwise, peel the wrapper, then slice crosswise into pieces that fit snugly in the pan. The caramel sauce goes directly over the first yogurt layer and acts like glue between the frozen layers.

Pro Tips

• Line the loaf pan with plastic wrap before building. It’s the only way to cleanly unmold the cake.
• Toast the almonds first. Raw almonds taste flat and get lost next to all that ginger.
• Let the cake sit at room temperature for 5-10 minutes before slicing. A knife dipped in hot water gives cleaner cuts.
• Build the layers quickly and freeze for an hour between the first yogurt layer and the rest to keep everything firm.

Variations

• Mango version: Swap mango frozen yogurt for peach and use macadamia nuts instead of almonds.
• Chocolate drizzle: Replace the caramel sauce with hot fudge for a chocolate-peach combination.
• Berry finish: Serve slices topped with fresh raspberries and sliced peaches for color and brightness.