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

Source: Midwest Living


Recipe Summary

25 mins
5 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • For crust: Preheat oven to 350°. 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.

  • 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.

  • 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

364 calories; fat 23g; cholesterol 85mg; saturated fat 13g; carbohydrates 37g; mono fat 5g; poly fat 1g; insoluble fiber 1g; sugars 23g; protein 4g; vitamin a 691IU; vitamin c 2.8mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 9.1mcg; vitamin b12 0.3mcg; sodium 208mg; potassium 177mg; calcium 99mg; iron 1.1mg.