Peach Ice Cream Cake


Nonstick cooking spray
2cups gingersnap crumbs (34 cookies)
2/3cup almonds, toasted, chopped
1/4cup crystallized ginger, minced
2tablespoons sugar
6tablespoons butter, melted
2pints peach frozen yogurt
1/2cup caramel sauce, prepared
1pint vanilla ice cream
Peaches, sliced


  1. With cooking spray, grease 9 x 5 x 3 inch loaf pan; line with plastic wrap.
  2. In bowl, mix crumbs, nuts, ginger, sugar and butter; spoon 1 cup mixture over bottom of pan. Cut 1 pint frozen yogurt in half lengthwise through container; peel off wrapper. Cut each half crosswise into six pieces. Quickly arrange pieces in one layer over crumbs, cutting as necessary. Pour all the caramel sauce over yogurt; freeze 1 hour. On top, layer crumbs, yogurt, and ice cream (cut into pieces). Cover; freeze overnight.
  3. To Serve: Uncover cake. Invert onto platter; unwrap. Serve with fruits.

Nutritional Info *per serving

  • Calories 378
  • Fat 17g
  • Cholesterol 35mg
  • Sodium 265mg
  • Carbohydrate 49g
  • Protein 6g