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+ servings

Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal

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.
Course Dessert
Cuisine American
Keyword birthday ice cream cake, dessert with peaches, ice cream cake recipe
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 488 kcal


Cinnamon Toast Crunch Crust (or can use a graham cracker crust if preferred):

  • 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

Ice Cream:

  • 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

Optional Toppings:

  • 1/4 cup Cinnamon Toast Crunch Cereal coarsely crushed
  • 1 peach fresh sweet or canned, sliced
  • whipped cream

No Churn Peach Ice 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


  1. Line a 6” springform pan with wax paper and set aside.
  2. 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.
  3. Spread peach ice cream evenly over cereal crust using an offset spatula. See recipe for homemade peach ice cream below

  4. Place in freezer to harden for about 20 minutes.
  5. Scoop softened vanilla ice cream over and spread evenly with an offset spatula. Return to freezer to set up for about 3-4 hours.
  6. Garnish with some crushed cereal, fresh sweet peaches, and whipped cream if desired. Serve immediately and return leftovers to freezer.

To Make Peach Ice Cream:

  1. In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract.
  2. 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.
  3. Blend peaches into a liquid puree and whisk into condensed milk.
  4. Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks.
  5. Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined. Pour over cereal crust.
Nutrition Facts
Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal
Amount Per Serving (1 slice (1.8 of cake))
Calories 488 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 24g120%
Cholesterol 129mg43%
Sodium 223mg9%
Potassium 354mg10%
Carbohydrates 34g11%
Fiber 3g12%
Sugar 24g27%
Protein 4g8%
Vitamin A 1970IU39%
Vitamin C 6.8mg8%
Calcium 103mg10%
Iron 3mg17%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.