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




  • 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; 23 g total fat; 13 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 85 mg cholesterol; 208 mg sodium. 177 mg potassium; 37 g carbohydrates; 1 g fiber; 23 g sugar; 4 g protein; 0 g trans fatty acid; 691 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 9 mcg folate; 0 mcg vitamin b12; 99 mg calcium; 1 mg iron;