Peach Melba Ice Cream Pie – a delicious recipe with vanilla wafer cookies, butter, light brown sugar, cinnamon, nutmeg, peaches. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 325. Lightly butter a 9-inch pie pan. Put cookie crumbs, butter, sugar, cinnamon and nutmeg in medium bwl. Toss with fork to moisten. Press into pie pan. Bake just until crust is set and golden, about 10 minutes. Remove. Cool on wire rack.
2
Strain peaches over bowl. Reserve juice. Coarsely chop peaches.
3
Put ice cream in large bowl. Using wooden spoon, mix in drained peaches and 1/4 cup of the reserved juice.
4
Spoon into pie shell. Lightly cover with plastic wrap. Freeeze until firm.
5
Remove from freezer. Spoon melted jam over top. Arrange raspberries in concentric circles in decorative pattenr to cover top. Return to freezer. Freeze until firm, several hour, or up to one week.
6
To serve, remover from freezer 15 minutes before slicing. Cut with knife that has been dipped in hot water.
475
kcal
Calories
3
g
Fat
27
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups vanilla wafer cookies, 3 teaspoons butter, 2 tablespoons light brown sugar, 1/2 teaspoon cinnamon, and more.
Yes, Peach Melba Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
