Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal
Try this Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal recipe.
Try this Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal recipe.
- 1 teaspoon cinnamon
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 3 tablespoons brown sugar
- 1/2 teaspoon nutmeg
- whipped cream
- 1 (14 ounce) can of sweetened condensed milk (i used fat-free)
- 2 cups of heavy cream
- optional toppings
- cinnamon toast crunch crust (or can use a graham c
- 4 1/2 cups cinnamon toast crunch cereal
- 8-9 tablespoons melted butter
- 4 cups (1 pint) peach ice cream below or your favorite pe softened
- 2 cups your favorite homemade or store-bought vanilla ice softened
- 1/4 cup cinnamon toast crunch cereal coarsely crushed
- 1 peach, fresh sweet or canned sliced
- no churn peach ice cream
- 4-5 cups fresh sweet peaches peeled, pitted and chopped
- Carbohydrate 24.2304719263072 g
- Cholesterol 41.4938875021802 mg
- Fat 11.8645660424891 g
- Fiber 0.632449981371562 g
- Protein 0.651705625020412 g
- Saturated Fat 7.41084953385422 g
- Serving Size 1 1 " cake (53g)
- Sodium 30.2881333419259 mg
- Sugar 23.5980219449356 g
- Trans Fat 0.666338008390913 g
- Calories 200 calories
Step-by-step
- Line a 6-inch springform pan with wax paper and set aside.
- In a food processor, pulse the cereal until finely crushed. Add melted butter, brown sugar, cinnamon and nutmeg and continue to pulse until combined (it should hold together when you press with your fingers).
- Press crumbs down into the bottom of the prepared springform pan.
- Spread peach ice cream evenly over cereal crust using an offset spatula.
- Place in freezer to harden for about 20 minutes.
- Scoop softened vanilla ice cream over and spread evenly with an offset spatula.
- Return to freezer to set up for about 3-4 hours.
- Garnish with some crushed cereal, fresh sweet peaches and whipped cream if desired.
- Serve immediately and return leftovers to freezer.
- To Make Peach Ice Cream: In a large mixing bowl, whisk together the sweetened condensed milk and vanilla extract.
- Place peaches, butter, brown sugar, cinnamon and nutmeg into a large skillet over medium heat.
- Cook and stir for 5 minutes, until peaches are softened and fragrant.
- Remove from heat.
- Blend peaches into a liquid puree and whisk into condensed milk.
- Using your hand mixer or stand mixer with the whisk attachment, whip heavy cream to stiff peaks.
- Using a rubber spatula, gently fold the whipped cream into the condensed milk mixture until combined.
- Pour over cereal crust.
Peach Cobbler Ice Cream Cake: A Sweet Summer Treat
Summer is the perfect time to indulge in delicious, refreshing desserts, and this Peach Cobbler Ice Cream Cake is the ultimate summer treat! As a busy working mom, I always appreciate recipes that are both impressive and relatively easy to make. This cake ticks all the boxes – it’s beautiful, bursting with flavor, and doesn't require hours in the kitchen. The combination of sweet peaches, creamy ice cream, and the crunchy Cinnamon Toast Crunch crust is simply irresistible.
I love how versatile this recipe is. You can easily adjust it to your preferences. For instance, if you're not a fan of Cinnamon Toast Crunch, you can substitute it with graham cracker crumbs or even digestive biscuits for a slightly different texture. Similarly, feel free to experiment with different types of ice cream. Strawberry, raspberry, or even a rich chocolate ice cream would be delicious alternatives to the vanilla and peach I used. The beauty of this recipe lies in its adaptability; you can tailor it to whatever flavors you're craving.
The process is surprisingly straightforward. The crust comes together quickly in a food processor, and the peach ice cream is a no-churn recipe, saving you time and effort. I particularly enjoy the ease of the no-churn method. No ice cream maker is needed, a massive win for those, like me, who are short on counter space and time. This cake is a fantastic option for potlucks, summer barbecues, or even just a special family treat on a warm evening. It's guaranteed to be a crowd-pleaser, leaving everyone wanting more.
Making the Peach Ice Cream: The homemade peach ice cream elevates this cake to another level. The lusciousness of the homemade ice cream perfectly complements the crunchy cereal crust and the sweet, juicy peaches. The recipe for the peach ice cream itself is wonderfully simple. It involves a few basic ingredients and a simple blending process. While using store-bought ice cream is perfectly acceptable, making your own gives you complete control over the sweetness and the quality of the ingredients.
Assembling the Cake: The assembly of the cake is quick and effortless. After preparing the crust and the peach ice cream, layering the ice cream is a breeze. This is also a chance to get creative with presentation. A simple swirl of vanilla ice cream over the peach ice cream adds both visual appeal and an additional layer of flavor. The crushed cereal and fresh peaches as garnish add a lovely textural contrast to the smooth, creamy ice cream.
Tips and Variations:
- For a richer crust, use salted butter.
- Add a pinch of salt to the peach ice cream for enhanced flavor.
- Use different types of peaches - white peaches or even nectarines work well.
- If you don't have a springform pan, you can use a regular 6-inch cake pan, but you might have difficulty removing the cake.
- Make the cake ahead of time and freeze it for up to a week for an even easier dessert preparation.
This Peach Cobbler Ice Cream Cake is more than just a dessert; it’s a celebration of summer's bounty, a testament to simple pleasures, and a delightful treat that’s sure to leave a lasting impression on your family and friends. Give it a try; you won't regret it!
