halfbakedharvest4.4
Easy Peaches and Pretzel Ice Cream Cake
Creamy, peachy, and requires very little effort...If there's one summer ice cream cake to make, it's this one!
👥 9 Servings⏱️ Prep & Cook: 4h 40m⏳ Prep: 30 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 400° F. Line a 9-inch square baking pan with parchment paper.2. On a parchment lined backing sheet, combine the pretzel crumbs, butter, and honey. Spread in and even layer. Bake until toasted, about ⏱️ 8 minutes. 3. Using an electric mixer, whip 1 cup of cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until soft peaks form.4. Layer half the graham crackers in the bottom of the prepared pan. Layer with 1/2 of the vanilla ice cream, then spread over 1/2 of the whipped cream. Swirl the cream with 1/2 of the peach jam. Add a single layer of peach slices. Sprinkle with half of the pretzel crumbs. Add the remaining ice cream, and whipped cream. Swirl with the remaining jam, reserving 2 tablespoons. Layer with graham crackers. Wrap the cake and freeze for ⏱️ 4 hours or until frozen.5. Remove the cake from the freezer. Use the parchment paper to lift the cake out of the pan. Let sit for ⏱️ 5 minutes, then slice into 9 pieces. Keep the cake together.6. Whip the remaining 1 cup of cream with 1/4 cup sugar and 1 teaspoon vanilla. Spread over the cake. Swirl with jam and peaches. Sprinkle with pretzel crumbs. Serve and enjoy immediately.
honey2 tablespoonscup powdered sugar1/2
Nutrition Facts
calories
376 kcal
serving Size
1 serving
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