Peach Ice Cream Cake with Oatmeal Cookies

Votes: 1

Time: 4 hours 30 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 638, total fat 44 G., saturated fats 25 G., proteins 9 G., carbohydrates 52 G., fiber 2 G., cholesterol 152 mg, sodium 222 mg, sugar 34 G.

This refreshing summer cake combines fragrant peach and vanilla ice cream, smooth whipped cream, and crunchy granola, all set on a quick oatmeal raisin cookie crust. Use a 22cm springform pan.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Ice cream cake

8-10 oatmeal raisin cookies
3/4 cup granola
1 liter peach ice cream or gelato, softened
1 liter vanilla ice cream or gelato, softened
Unsalted butter, to grease the pan

Vanilla whipped cream

2 cups heavy cream
2 tablespoons powdered sugar
0.5 tsp pure vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shortbread cookies, granola, ice cream, cream

Cooking the dish according to the recipe:

Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
Line the bottom of the pan with cookies. Sprinkle the cookies with 0.5 cups of granola. Spoon the peach and vanilla ice cream onto the granola layer, pressing them tightly and alternating the scoops to create a marbled or checkered pattern. Smooth the surface of the ice cream with an offset spatula until smooth. Cover with plastic wrap and freeze until the cake is completely set, about 2-2.5 hours.

Remove the cake from the pan by running a knife around the edge, then remove the ring. Invert the cake onto a sheet of plastic wrap and remove the pan bottom and parchment. Place the inverted plate on the cake and invert it again.
Vanilla whipped cream:

Combine the heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough whipped cream to cover the top and sides of the cake. Top the top and sides of the cake with whipped cream and sprinkle with the remaining 1/4 cup granola. If the cake starts to soften, return it to the freezer for a few minutes.
Freeze the cake for at least another 1.5–2 hours or overnight. Let it sit at room temperature for about 20 minutes before serving.