Peach Cobbler Ice Cream Cake – an easy summery peach cobbler ice cream cake with layers of peach and vanilla ice cream over a no-bake cinnamon toast crunch cereal crust and topping.
Aaand it’s the return of the ice cream cake.
Haha, I know I know, I just can’t seem to help it since our summers go by way too quickly so I’m just trying to squeeze in as many frozen treats as I can before it starts getting chilly again.
Plus summer and ice cream just go hand in hand and it makes a fun birthday cake 🙂
This Peach Cobbler Ice Cream Cake is a whimsical recipe using one of my favorite stone fruits.
I look forward to peach season all year long so when I started to see them showing up – I couldn’t wait to snatch a bunch up for these pancakes and this ice cream cake.
I blended up the peaches and added them to my no churn ice cream base. You can also use your favorite ice cream recipe or store-bought if it’s easier.
My favorite part was the no-bake crust made out of Cinnamon Toast Crunch cereal (nope, this isn’t a sponsored post).
It was one of my favorite cereals when I was growing up and the cinnamon flavor was a fun and nostalgic way to recreate the peach cobbler flavors. You can always use a graham cracker crust if you’d like instead 🙂
This cake totally screams summer with the refreshing golden peaches and cream flavor. It comes together easily and the hardest part was just waiting for the layers to set up.
Since it’s no-bake you can make it head of time and park it in the freezer.
It would be fabulous enough for any summer party, potluck and or any other special occasion.
- 4-1/2 cups Cinnamon Toast Crunch cereal
- 8-9 Tablespoons melted butter
- 2 Tablespoons brown sugar
- 1-1/2 teaspoons ground cinnamon
- 1/2 teaspoon nutmeg
- 4 cups 1 pint peach ice cream (recipe below) or your favorite peach ice cream homemade or store-bought ice cream, softened
- 2 cups your favorite homemade or store-bought vanilla ice cream softened
- 1/4 cup Cinnamon Toast Crunch Cereal coarsely crushed
- 1 peach fresh sweet or canned, sliced
- whipped cream
- 1 14-ounce can sweetened condensed milk (I used fat-free)
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract
- 4-5 cups fresh peaches peeled, pitted and chopped
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- Line a 6” springform pan with wax paper and set aside.
- In a food processor, pulse the cereal until finely crushed. Add melted butter, brown sugar, cinnamon and nutmeg and continue to pulse until combined (it should hold together when you press with your fingers). Press crumbs down into the bottom of the prepared springform pan.
Spread peach ice cream evenly over cereal crust using an offset spatula. See recipe for homemade peach ice cream below
- Place in freezer to harden for about 20 minutes.
- Scoop softened vanilla ice cream over and spread evenly with an offset spatula. Return to freezer to set up for about 3-4 hours.
- Garnish with some crushed cereal, fresh sweet peaches, and whipped cream if desired. Serve immediately and return leftovers to freezer.
- In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract.
- Place peaches, butter, brown sugar. cinnamon and nutmeg into a large skillet over medium heat. Cook and stir for 5 minutes, until peaches are softened and fragrant. Remove from heat.
- Blend peaches into a liquid puree and whisk into condensed milk.
- Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks.
- Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Pour over cereal crust.
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