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.
- 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.