This Peach Ice Cream Cake is made with layers of peach and vanilla ice cream over a no-bake grain-free crust. A light and refreshing dessert perfect for summer birthdays or any celebration. Gluten-free, grain-free, dairy-free, vegan and paleo-friendly.
In a food processor, pulse the cereal until finely crushed. Add melted vegan butter (or coconut oil), vanilla 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
Garnish with some crushed cereal, fresh sweet peaches, and whipped coconut cream if desired. Serve immediately and return leftovers to freezer.
Blend: Place the coconut cream, coconut milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined. Add peaches and blend again until smooth.
Ice cream maker instructions: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
Without an ice cream maker: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
Transfer to container: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.
Remove from freezer: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.