Peach Cobbler Ice Cream Cake is an easy summery peach cobbler ice cream cake with layers of peach and vanilla ice cream.
Yields 6
An easy summery peach cobbler ice cream cake with layers of peach and vanilla ice cream over a no-bake cinnamon toast crunch cereal crust and topping.
Save RecipeIngredients
Cinnamon Toast Crunch Crust (or can use a graham cracker crust if preferred)
4 1/2 cups Cinnamon Toast Crunch cereal
8-9 tablespoons melted butter
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
4 cups (1 pint) peach ice cream below or your favorite peach ice cream homemade or store-bought ice cream, softened
2 cups your favorite homemade or store-bought vanilla ice cream, softened
Optional Toppings
1/4 cup Cinnamon Toast Crunch Cereal, coarsely crushed
1 peach, fresh sweet or canned, sliced
Whipped cream
No Churn Peach Ice Cream
1 (14 ounce) can of sweetened condensed milk (I used fat-free)
2 cups of heavy cream
1 teaspoon vanilla extract
4-5 cups fresh sweet peaches, peeled, pitted and chopped
3 tablespoons brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
Instructions
- Line a 6” springform pan with wax paper and set aside.
- In a food processor, pulse the cereal until finely crushed. Add melted butter, brown sugar, cinnamon and nutmeg and continue to pulse until combined (it should hold together when you press with your fingers). Press crumbs down into the bottom of the prepared springform pan.
- ****Spread peach ice cream evenly over cereal crust using an offset spatula.
- Place in freezer to harden for about 20 minutes.
- Scoop softened vanilla ice cream over and spread evenly with an offset spatula. Return to freezer to set up for about 3-4 hours.
- Garnish with some crushed cereal, fresh sweet peaches and whipped cream if desired. Serve immediately and return leftovers to freezer.
*****To Make Peach Ice Cream- In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract.
- Place peaches, butter, brown sugar. cinnamon and nutmeg into a large skillet over medium heat. Cook and stir for 5 minutes, until peaches are softened and fragrant. Remove from heat.
- Blend peaches into a liquid puree and whisk into condensed milk.
- Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks.
- Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Pour over cereal crust.