This homemade peach ice cream cake is beginner friendly and an easy crowd pleaser!
I first discovered the joy of making easy ice cream cakes at home, when my friend Margy mentioned that she always makes her kid’s ice cream birthday cakes. The secret is a springform pan!
This recipe is so simple! Crush the cookies and freeze, then layer on top ice cream and peaches, and then freeze again.
And yet the end product is a show stopper and looks way more complicated than it actually was. Plus it is insanely delicious!
A perfect way to use the peaches or nectarines that are in season. Or you can swap the cookies and the fruit to create any amazing combo of ice cream cake.
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Why You’ll Love this Recipe
Easy recipe: This recipe makes you look like a pro for saving so much money on an ice cream cake, while it is as easy as it gets!
Perfect Blend of Flavors: I love the blend of the peach, vanilla, and the yummy complexity of ginger cookies.
Delicious: All of my kids give their seal of approval!
Showstopper End Results: It just looks so darn pretty for being so easy!
Ingredients:
Ginger Snap Cookies: I like the triple ginger cookies from Trader Joes. Of course, you can make your own (this recipe looks good) or you order these if you don’t have a Trader Joe’s close by.
A Stick of Butter: Make sure to get real butter, not any of the oil blends or margarine.
Vanilla Ice Cream: I prefer the ice cream with the simplest ingredients. Actually, the vanilla ice cream from Costco has pretty quality ingredients without all the junk that is simply unnecessary.
Fresh Peaches or Nectarines: This recipe is perfect for all the peaches or even nectarines when they are in season. Just lay them out on the counter without them touching and they will get ripen in a couple of days. Avoid storing in the fridge as they ripen it can make them mealy.
Tools you may need:
Springform Pan: A springform pan is pretty essential if you want that pretty circular showstopper look. The nice thing about the springform pan is that it has a latch on the side that pops open so that ice cream and crust can be seen on the side.
This also keeps the ice cream and crust from sticking to the side of the pan.
Alternatives to Springform Pan: You could smaller version in a loaf pan or a pyrex you do brownies in. You will just have to wedge in between the sides to get the crust and ice cream to come loose, but it will taste just as good.
Rolling Pin: (optional) I used this to crush the cookies
Gallon Ziplock Bag: Used to put cookies in to crush.
How to Make Peach Ice Cream Cake
- Add Ginger Cookies to a ziplock bag and use a rolling pin to crush the cookies.
2. Pour a stick of melted butter into the ginger cookie crumbles and stir until fully incorporated.
3. Pour the buttered cookie crumbles into the springform pan and make sure the pan is secured to the base by locking the side latch. And freeze for at least 1 hr with beeswax paper or plastic wrap on top to keep from freezer burn.
4. Set a gallon of vanilla ice cream out on the counter while you cut the peaches. Cut 3-5 peaches up into small pieces (save 1 cup of cut peaches for the top layer). Then scoop 10-12 scoops of the vanilla ice cream into a mixing bowl. Mix in all the peaches EXCEPT the one cup of reserved cut peaces. Mix together peaces and vanilla ice cream.
5. Put ice cream mixture into a springform pan and work quickly to avoid the ice cream melted through the bottom of the springform pan. Once the ice cream and peaches mixture is in the springform pan, smooth out with a spatula or spoon.
6. Even distribute the remaining cup of cubed peaches on the top of the ice cream. Cover with beeswax paper or plastic wrap to prevent freezer burn and then freeze immediately. Allow to freeze 8 hours or overnight.
Tips
- Make sure to work quickly when putting the ice cream mixture on top of the crust, otherwise it will start to melt out of the bottom of the pan like it did for me while I took pictures.
- Cover with plastic wrap or beeswax paper when freezing crust and ice cream cake to avoid freezer burn.
- Crush the cookies good for a nice even crust.
- Allow ice cream to thaw on counter while cutting peaches to help it be soft enough to mix with peaches easily.
Recipe FAQ’s
Yes I think a sugar cookie or shortbread cookie would be yummy!
Sure! Get creative, but I think something with a vanilla base is best with peaches.
No, you can use whatever you have as far as pans go. It is just that the springform pan has the side latch to make it easy to release from the pan and preserve the shape and beauty of the ice cream cake.
Ice Cream Timeline
The crust needs at least 1 hour to freeze. And the ice cream cake needs at least 8 hours or overnight to solidify before releasing the springform pan latch.
Print Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @girlteachme
Peach Ice Cream Cake
Equipment
- Gallon Ziplock or Reusable Bag
- Rolling Pin or Item to Crush Cookies
Ingredients
- 1 Container of Triple Ginger Cookies from TJS or make your own with suggested recipe below in notes
- 1 Stick of butter Melted
- 1 gallon Vanilla Ice Cream *use 10-12 scoops
- 3-5 peaches cubed *reserve one cup to sprinkle peaches on top of the cake
Instructions
- Add Ginger Cookies to a ziplock bag and use a rolling pin to crush the cookies.
- Pour a stick of melted butter into the ginger cookie crumbles and stir until fully incorporated.
- Pour the buttered cookie crumbles into the springform pan and make sure the pan is secured to the base by locking the side latch. And freeze for at least 1 hr with beeswax paper or plastic wrap on top to keep from freezer burn.
- Set a gallon of vanilla ice cream out on the counter while you cut the peaches. Cut 3-5 peaches up into small pieces (save 1 cup of cut peaches for the top layer). Then scoop 10-12 scoops of the vanilla ice cream into a mixing bowl. Mix in all the peaches EXCEPT the one cup of reserved cut peaces. Mix together peaces and vanilla ice cream.
- Put ice cream mixture into a springform pan and work quickly to avoid the ice cream melted through the bottom of the springform pan. Once the ice cream and peaches mixture is in the springform pan, smooth out with a spatula or spoon.
- Even distribute the remaining cup of cubed peaches on the top of the ice cream. Cover with beeswax paper or plastic wrap to prevent freezer burn and then freeze immediately. Allow to freeze 8 hours or overnight.
- Unlatch the springform pan to release the cake from the pan and remove it from the pan before slicing.
- Allow it to thaw for 5 minutes on the counter before cutting into it and enjoy!
Notes
- *Here is recipe that looks good for making your own triple ginger cookies at home, if you make these use 2 cups of cookies crushed for the crust:
- https://www.loveandoliveoil.com/2014/12/triple-ginger-snap-cookies.html
- When you are assembling the ice cream peach mixture into the springform pan after the crust has frozen, work QUICKLY so that the ice cream does not start melting through the bottom.
- Make sure to cover the ice cream cake in the freezer to prevent freezer burn
- Smaller cuts of the peaches will be best, big chunks of peaches are hard to chew when frozen
More Dessert Recipes from Girl, Teach Me:
- The Best Protein Peanut Balls (great treat from the freezer!)
- Easiest Homemade Whipped Cream (love in coffee!)
- 10 Ways You May Have Never Used Protein Powder
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