To create a 12 portion Peach Ice Cream cake, you will only need to spend 40 minutes on the production, but unfortunately, you will have to wait 7 hours for everything to come together. The ingredients that you will need for the cake are:
- 1.5 cups of granulated sugar
- 1 Lemon, juiced
- 4 peaches that have been peeled and then cut into 0.75 inch pieces
- 1 sleeve of graham crackers (use all the 9 crackers)
- 0.5 cup of chopped pecans
- 4 tablespoons of melted unsalted butter
- 4 pints of vanilla ice cream
- Cooking spray
- 2 10 oz lb cakes
- 1.5 cups of cold heavy cream
- 3 tablespoons of confectioners’ sugar
- 2 tablespoons of vanilla extract
Once all the ingredients are complete, you can start by stirring 1.25 cups of granulated sugar, cut peaches and also lemon juice in the pot. Leave it for about 15 minutes. Bring the mixture to a simmer and then reduce the heat so that now you will have low heat. Wait for another 15 minutes or until the peaches started to be tender. Remove about 0.75 cup of peaches with a slotted spoon and then set it aside. Refrigerate the cup of peaches to be sued as topping later on.
The rest of the peaches should be pureed with a blender along with the remaining liquid inside the pan. Once finished, move it to a bowl and then put in the freezer until the liquid mixture becomes very thick. This should take about one hour. Meanwhile, you need to preheat the oven until it reaches 350 degree Fahrenheit and line the baking sheet with aluminum foil. Crush the graham crackers coarsely and then toss the remaining 0.25 cup of granulated sugar, butter and pecans on the baking sheet. Spread everything in thin layer and then put in the oven for 7 minutes, stir it and put it back for another 6 to 10 minutes or until you see the color turn to golden brown. Let it cool for a while and then crumble before set aside.
Let 2 ice cream pints soften at the room temperature so that they can be spreadable and then coat a 9 inch pan with cooking spray. Spread the ice cream on the pan and then topped it with the peach puree. Freeze the pan until the puree becomes firm. Redo the process with the remaining ice cream pints over the puree. Cover with plastic wrap and put in the refrigerator overnight.
