Indulge your sweet tooth with a delightful twist on two classic desserts: the Peach Cobbler and Ice Cream Cake! Our Peach Cobbler Ice Cream Cake with a Cinnamon Toast Crunch Cereal Crust is the ultimate summer treat that will have your taste buds dancing with joy. Imagine biting into a creamy, peach-filled ice cream cake, perfectly balanced by the crunchy, buttery goodness of Cinnamon Toast Crunch. This no-bake dessert is not only easy to whip up in just 30 minutes but also promises to impress your family and friends at any gathering. Ready to uncover the secrets to this heavenly concoction? Let’s dive into the recipe!
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups Cinnamon Toast Crunch cereal
- 1/2 cup unsalted butter, melted
- 1 pint vanilla ice cream, softened
- 2 cups peach pie filling
- 1/2 teaspoon ground cinnamon
- Whipped cream for topping
Instructions
- Preheat your kitchen by gathering all the ingredients needed for the Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal Crust. Make sure your butter is melted and your ice cream is softened to a scoopable consistency.
- In a large mixing bowl, combine the 2 cups of Cinnamon Toast Crunch cereal with the melted 1/2 cup of unsalted butter. Stir well until the cereal is evenly coated with the butter.
- Press the buttery Cinnamon Toast Crunch mixture firmly into the bottom of a 9-inch round cake pan or a similar-sized dish. Ensure that the crust is evenly distributed and compacted to create a solid base for the ice cream cake.
- Place the crust in the freezer for about 10 minutes to help it firm up while you prepare the filling.
- In another mixing bowl, take the softened pint of vanilla ice cream and gently fold in the 2 cups of peach pie filling. Be careful not to overmix; you want to keep some swirls of peach filling visible for a beautiful presentation.
- Once the crust is set, remove it from the freezer and pour the peach ice cream mixture over the crust. Spread it evenly with a spatula to ensure every bite will have a taste of that delicious peach filling.
- Sprinkle the 1/2 teaspoon of ground cinnamon over the top of the ice cream layer for added flavor. This will enhance the peach cobbler taste and add a warm, aromatic note.
- Cover the cake with plastic wrap and return it to the freezer. Allow it to freeze for at least 2 hours, or until the ice cream is completely firm.
- When you’re ready to serve, remove the cake from the freezer and let it sit at room temperature for about 5-10 minutes to make slicing easier.
- Cut the cake into wedges and serve each slice topped with a generous dollop of whipped cream. Enjoy your Peach Cobbler Ice Cream Cake with Cinnamon Toast Crunch Cereal Crust!
Tips
- Prep Ahead: To save time, gather all your ingredients and tools before you start cooking. This will help streamline the process and ensure you don’t miss anything!
- Crust Consistency: Make sure the Cinnamon Toast Crunch cereal is evenly coated with melted butter. This will help create a firm and delicious crust that holds together nicely.
- Chill Time: Don’t rush the freezing process! Allow the crust to set in the freezer for at least 10 minutes before adding the ice cream mixture. This helps maintain the structure of your cake.
- Swirl It Up: When mixing the peach pie filling with the vanilla ice cream, fold gently to keep some swirls visible. This not only looks beautiful but also gives bursts of peach flavor in every bite.
- Serving Tips: Let the cake sit at room temperature for 5-10 minutes before slicing. This makes it easier to cut and ensures a smooth, clean slice for presentation.
- Toppings Galore: Feel free to get creative with toppings! In addition to whipped cream, consider adding fresh peach slices, a drizzle of caramel sauce, or a sprinkle of extra cinnamon for an extra special touch.Enjoy your culinary adventure with this refreshing dessert that’s sure to be a hit at any occasion!
Nutrition Facts
Calories: 266kcal
Carbohydrates: 27g
Protein: 2g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 36mg
