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Mini Peach Melba Ice Cream Cake

Mini Peach Melba Ice Cream Cake

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  • Makes: 8 servings
  • Hands On 25 mins
  • Total Time 5 hrs

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Crystallized ginger adds unexpected zip to frosty peaches, raspberries and ice cream.

Ingredients

  • 1 1/2 cups square shortbread cookie crumbs (such as Lorna Doone shortbread)
  • 3 tablespoons butter, melted
  • 3 cups vanilla bean ice cream
  • 1/2 cup coarsely chopped fresh or frozen peaches, plus garnish
  • 1/2 cup fresh raspberries,plus garnish
  • 1 tablespoon chopped crystallized ginger

Directions

  1. For crust: Preheat oven to 350 degrees . In a medium bowl, combine cookie crumbs and melted butter. Press mixture onto the bottom and 1 1/2 inches up the side of a 6x3-inch springform pan. Bake for 5 to 7 minutes or until crust is set. Cool on a wire rack for 15 minutes. Freeze for 30 minutes.
  2. For filling: Transfer ice cream to a large bowl and let stand at room temperature for 15 minutes, or until just softened. Gently fold in peaches, raspberries and ginger. Spoon mixture into frozen crust. Freeze, covered, for 4 hours.
  3. To serve, use a thin metal spatula to loosen cake from sides of pan; unmold onto a serving plate. Let stand at room temperature for 20 to 25 minutes to soften slightly. Garnish with peaches and raspberries.

Nutrition Facts

(Mini Peach Melba Ice Cream Cake)

Servings Per Recipe 8, carb. (g) 37, vit. A (IU) 691, iron (mg) 1, sat. fat (g) 13, pro. (g) 4, calcium (mg) 99, chol. (mg) 85, sugar (g) 23, Potassium (mg) 177, Fat, total (g) 23, fiber (g) 1, sodium (mg) 208, cal. (kcal) 364, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 9, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Trans fatty acid (g) 0, Riboflavin (mg) 0, Polyunsaturated fat (g) 1, Thiamin (mg) 0, Monounsaturated fat (g) 5, vit. C (mg) 3

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