Peach Ice Cream Cake
Yield
12 servingsPrep
90 minCook
0 minReady
9Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | cups |
gingersnap crumbs
|
* |
| ⅔ | cup |
almonds
toasted, chopped |
*
|
| ¼ | cup |
crystallized ginger (candied)
minced |
*
|
| 2 | tablespoons |
sugar
|
|
| 6 | tablespoons |
butter
melted |
|
| 2 | pints |
frozen yogurt
peach |
* |
| ½ | cup |
caramel sauce
prepared |
* |
| 1 | pint |
vanilla ice cream
|
*
|
| 1 | x |
raspberries
|
*
|
| 1 | x |
peaches
sliced |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 473 | ml |
gingersnap crumbs
|
* |
| 158 | ml |
almonds
toasted, chopped |
*
|
| 59 | ml |
crystallized ginger (candied)
minced |
*
|
| 3E+1 | ml |
sugar
|
|
| 9E+1 | ml |
butter
melted |
|
| 946 | ml |
frozen yogurt
peach |
* |
| 118 | ml |
caramel sauce
prepared |
* |
| 473 | ml |
vanilla ice cream
|
*
|
| 1 | x |
raspberries
|
*
|
| 1 | x |
peaches
sliced |
*
|
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.
