Peach Melba Ice Cream Cake

Name: Peach Melba Ice Cream Cake
Prep time: 20 min
Cook time: 10 min
Yield: servings
Ingredients: 1 pkg (10 oz) shortbread cookies (such as Lorna Doone), finely crushed; 1/4 cup unsalted butter, melted; 2 pkg (6 oz each) raspberries (3 cups); 3 tablespoons sugar; 2 teaspoons cornstarch; 3 containers (14 oz each) vanilla ice cream (such as Haagen-Dazs), softened slightly; 4 fresh peaches, peeled and cut into 1/4-inch slices; 3 tablespoons toasted sliced almonds

Makes 6

Prep 20 m

Cook 10 m

Stand 10 m

Freeze overnight

Ingredients

1 shortbread cookies (such as Lorna Doone), finely crushed
1/4 cup unsalted butter, melted
2 raspberries (3 cups)
3 tablespoons sugar
2 teaspoons cornstarch
3 vanilla ice cream (such as Haagen-Dazs), softened slightly
4 fresh peaches, peeled and cut into 1/4-inch slices
3 tablespoons toasted sliced almonds

Directions

1 of 5 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.
2 of 5 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.
3 of 5 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.
4 of 5 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.
5 of 5 Garnish with toasted almonds and serve with remaining raspberry puree.

Nutrition Information for Peach Melba Ice Cream Cake
Servings Per Recipe: 6
Per Serving: 12 g sat. fat, 38 g carb., 89 mg chol., 376 kcal cal., 23 g Fat, total, 136 mg sodium, 2 g fiber, 6 g pro.