Description

Ever wondered if you could whip up a dessert that’s as stunning as it is scrumptious, without breaking a sweat? Say hello to the Peaches and Cream Ice Cream Cake with Oatmeal Cookies! This no-bake treat is like a hug from summer, blending creamy peach and vanilla ice cream with crunchy oatmeal cookies and a sprinkle of granola

Ingredients

This cake shines because of its simple, high-quality ingredients. Here’s what you need and why each one is key:

Oatmeal Raisin Cookies (8–10 cookies):
- These form the crunchy base, adding a chewy, spiced flavor that pairs perfectly with peach ice cream.
- Substitution: Use graham crackers, shortbread cookies, or gingersnaps for a different crunch.
Granola (¾ cup):
- Adds extra texture and a nutty flavor to the base and topping. Choose a simple or oat-based granola.
- Substitution: Crushed nuts (like almonds or pecans) or extra cookie crumbs work well.
Peach Ice Cream or Gelato (1 quart, softened):
- Brings the star flavor—sweet, juicy peaches in creamy form. Gelato adds a denser, richer texture.
- Substitution: Mango or strawberry ice cream for a different fruit vibe, or peach sorbet for a lighter option.
Vanilla Ice Cream or Gelato (1 quart, softened):
- Balances the peach flavor with its creamy, classic taste. It creates a beautiful marbled effect.
- Substitution: Coconut or caramel ice cream for a twist, or vanilla frozen yogurt for a lighter choice.
Heavy Cream (2 cups, cold):
- Whipped into frosting, it gives the cake a light, fluffy coating that’s not too sweet.
- Substitution: Use whipped coconut cream for a dairy-free version (chill the can first).
Confectioners’ Sugar (2 tablespoons):
- Sweetens the whipped cream just enough without overpowering the ice cream.
- Substitution: Granulated sugar or a touch of honey can work in a pinch.
Pure Vanilla Extract (½ teaspoon):
- Enhances the whipped cream with a warm, sweet note.
- Substitution: Almond extract for a nutty flavor or skip it if you don’t have any.
Unsalted Butter (for greasing the pan):
- Keeps the cake from sticking to the pan for easy unmolding.
- Substitution: Cooking spray or margarine for convenience.

Tip: Let the ice cream soften at room temperature for 10–15 minutes before scooping—it makes layering a breeze

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Instructions

Step 1: Prep the Pan

Butter a 9-inch springform pan to prevent sticking.
Line the bottom with a circle of parchment paper for easy removal.
- Tip: Trace the pan’s base on parchment and cut it out for a perfect fit.

Step 2: Build the Base

Arrange 8–10 oatmeal raisin cookies in a single layer to cover the bottom of the pan. Break some cookies if needed to fill gaps.
Sprinkle ½ cup of granola evenly over the cookies for extra crunch.
- Tip: Press the cookies and granola gently to create a firm base.

Step 3: Layer the Ice Cream

Scoop softened peach ice cream and vanilla ice cream onto the granola layer. Alternate scoops to create a marbled or checkerboard pattern.
Pack the ice cream tightly with a spoon or spatula to avoid air pockets.
Spread the top with an offset spatula to make it smooth and even.
Cover with plastic wrap and freeze for 2–2½ hours until firm.
- Tip: Work quickly to keep the ice cream from melting too much. If it gets too soft, pop the pan in the freezer for 10 minutes before spreading.

Step 4: Unmold the Cake

Run a knife around the edge of the cake to loosen it from the pan.
Unhinge the springform and carefully remove the sides.
Invert the cake onto a sheet of plastic wrap, remove the pan bottom, and peel off the parchment.
Place a serving plate on the bottom (now the top) and invert again so the cookies are at the bottom.
- Tip: If the cake sticks, let it sit for a minute or dip the knife in warm water.

Step 5: Make the Whipped Cream Frosting

In a large bowl, combine 2 cups cold heavy cream, 2 tablespoons confectioners’ sugar, and ½ teaspoon vanilla extract.
Whip with an electric mixer on medium-high speed until soft peaks form (about 2–3 minutes). The cream should hold its shape but still be spreadable.
- Tip: Chill the bowl and beaters for 10 minutes before whipping for faster results.

Step 6: Frost and Freeze

Spread the whipped cream frosting over the top and sides of the cake with a spatula. Use a piping bag for decorative swirls if you want to get fancy.
Sprinkle the remaining ¼ cup granola over the top for a crunchy finish.
If the cake feels soft, freeze for 10–15 minutes to firm up before frosting.
Freeze the frosted cake for 1½–2 hours, or overnight, until solid.
- Tip: Cover loosely with plastic wrap after the frosting sets to avoid smudging.