Peaches and Cream Freezer Pie
A twist on the classic icebox pie, this recipe uses fresh peaches, vanilla ice cream and gingersnaps before being topped with a decadent almond brittle.
Makes: 6-8 servings
Prep Time: 30 minutes
Total Time: 5 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Prep Time: 30 minutes
Total Time: 5 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm
Ingredients
Pie
- 2 cups gingersnap crumbs
- 1/3 cup butter, melted
- 4 cups vanilla ice cream, slightly softened
- 2 cups fresh peaches, peeled and coarsely chopped
- 1 teaspoon almond extract
Almond Brittle
- 1/4 cup butter
- 1/2 cup sugar
- 2 tablespoons corn syrup
- 1 1/2 cup slivered almonds
Instructions
- Combine cookie crumbs and butter. Line a standard loaf pan with plastic wrap. Press crumb mixture into pan.
- Combine ice cream, peaches and extract until well mixed. Spoon over crumb mixture. Freeze for several hours.
- In a heavy saucepan, combine all brittle ingredients. Stir constantly over medium heat until mixture is bubbly and almonds are lightly browned. Spoon onto a lightly greased baking sheet. Set aside to cool.
- When pie is fully frozen, turn out and slice onto serving plates. Sprinkle with almond brittle.
Find More Recipes
www.FarmFlavor.com
