Peaches and Cream Ice Cream Cake with Oatmeal Cookies
Overview
Level: EasyTotal Time: 4 hours 30 minutes (includes freezing time)Active Time: 30 minutesYield: 8 servingsNutrition Info
This cake combines toasty oatmeal cookies and crunchy granola with the delicate sweetness of peach and vanilla, resulting in a refreshing, crowd-pleasing dessert that balances texture and flavor perfectly.
Ingredients
Ice Cream Cake
Oatmeal cookies (enough to cover the bottom of a 9-inch springform pan)
¾ cup granola (divided into ½ cup and ¼ cup portions)
Peach ice cream (softened)
Vanilla ice cream (softened)
Vanilla Whipped Cream Frosting
Heavy cream
Confectioners’ sugar
Vanilla
Directions
Prepare the pan: Butter a 9-inch springform pan and line the bottom with a parchment paper circle to prevent sticking.
Build the base: Arrange oatmeal cookies in a single layer to cover the pan’s bottom, then sprinkle ½ cup of granola over the cookies for added crunch.
Layer the ice cream: Scoop softened peach and vanilla ice cream onto the granola, alternating flavors to create a marbled or checkerboard effect. Pack the ice cream tightly and use an offset spatula to smooth the top for an even surface.
Freeze the base: Cover the pan with plastic wrap and freeze until the ice cream is firm, 2 to 2½ hours.
Unmold the cake: Run a sharp knife around the pan’s edge to loosen the ice cream, then unhinge the springform and remove the side. Invert the cake onto a sheet of plastic wrap, peel off the pan bottom and parchment, then place a plate on the cake’s bottom and invert again to set it right-side up.
Make the frosting: In a large bowl, combine heavy cream, confectioners’ sugar, and vanilla. Whip with an electric mixer on medium-high speed until soft peaks form (this yields enough frosting to cover the cake’s top and sides, plus extra for piping decorations if desired).
Frost and finish: Spread the vanilla whipped cream over the cake’s top and sides, then sprinkle the remaining ¼ cup of granola over the top. If the cake softens during this step, return it to the freezer for a few minutes to firm up.
Final freeze: Cover the cake lightly with plastic wrap and freeze for another 1½ to 2 hours (or overnight for optimal texture). Before serving, let the cake sit at room temperature for 20 minutes to soften slightly—this makes slicing easier and enhances the flavors.
