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.
To Make Peach Ice Cream:
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.
Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal
Amount Per Serving (1 slice (1.8 of cake))
Calories 488Calories from Fat 342
% Daily Value*
Saturated Fat 24g120%
Vitamin A 1970IU39%
Vitamin C 6.8mg8%
* 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.