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
  • Difficulty Rating: Intermediate

  • Nutrition Highlights: Peaches are packed with several major nutrients, including vitamins A (beta-carotene), C and potassium.

  • Recipe Created By:
  • Recipe From: Tennessee Home & Farm

Instructions

  1. Combine cookie crumbs and butter. Line a standard loaf pan with plastic wrap. Press crumb mixture into pan.
  2. Combine ice cream, peaches and extract until well mixed. Spoon over crumb mixture. Freeze for several hours.
  3. 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.
  4. When pie is fully frozen, turn out and slice onto serving plates. Sprinkle with almond brittle.

4 COMMENTS

  1. Hi Karen,

    While we definitely recommend the almond brittle as an added crunch to the recipe, the peaches and cream icebox pie tastes great even without it, if you want to avoid those ingredients.

    Thanks,
    Jessy Yancey
    editor
    Farm Flavor

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