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

Source: Midwest Living

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Recipe Summary

hands-on:
25 mins
total:
5 hrs 30 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; total fat 23g; saturated fat 13g; polyunsaturated fat 1g; monounsaturated fat 5g; cholesterol 85mg; sodium 208mg; potassium 177mg; carbohydrates 37g; fiber 1g; sugar 23g; protein 4g; trans fatty acidg; vitamin a 691IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 9mcg; vitamin b12mcg; calcium 99mg; iron 1mg.

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