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Peach Ice Cream Cake

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Recipe

 

Yield

12 servings

Prep

90 min

Cook

0 min

Ready

9
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
2 cups gingersnap crumbs
*
cup almonds
toasted, chopped
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¼ cup crystallized ginger (candied)
minced
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2 tablespoons sugar
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6 tablespoons butter
melted
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2 pints frozen yogurt
peach
*
½ cup caramel sauce
prepared
*
1 pint vanilla ice cream
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1 x raspberries
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1 x peaches
sliced
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Ingredients

Amount Measure Ingredient Features
1 x nonstick cooking spray
*
473 ml gingersnap crumbs
*
158 ml almonds
toasted, chopped
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59 ml crystallized ginger (candied)
minced
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3E+1 ml sugar
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9E+1 ml butter
melted
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946 ml frozen yogurt
peach
*
118 ml caramel sauce
prepared
*
473 ml vanilla ice cream
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1 x raspberries
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1 x peaches
sliced
* Camera

Directions

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.

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



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 9g (0.3 oz)
Amount per Serving
Calories 7082% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 45mg 2%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 1g
Vitamin A 4% Vitamin C 0%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 

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