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Ingredients

Directions

  • Place crushed cookies in a large bowl; stir in butter until thoroughly combined. Press mixture into the bottom and partially up the side of a 9-inch springform pan. Refrigerate until ready to fill.

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  • Place raspberries, 2 tbsp of the sugar and the cornstarch in a small saucepan. Over medium heat, bring to a gentle simmer; cook 10 minutes, stirring occasionally. Strain and let cool.

  • Stir 1/3 cup of the raspberry puree into softened ice cream and swirl. Spoon into springform pan and level off with a small spatula. Freeze overnight.

  • Remove cake from freezer and let stand at room temperature for 10 minutes. Toss peaches with remaining 1 tbsp sugar; fan over top. Wrap sides of pan in a warm damp towel. Run a spatula around sides; carefully remove side of pan.

  • Garnish with toasted almonds and serve with remaining raspberry puree.

Nutrition Facts

376 calories; 23 g total fat; 89 mg cholesterol; 136 mg sodium. 38 g carbohydrates; 6 g protein;

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