Frozen Peaches and Cream Cake

Peach season is nearly upon us, and what better way to celebrate warm weather than an icy peach cake? So today, we’re happy to continue our month of seasonal produce with an easy recipe from Sarah Waldman’s new book, Feeding a Family. With its gingersnap cookie crust and creamy vanilla filling, you’ll want this dessert in your entertaining repertoire. Here’s how to make it…

Frozen Peaches and Cream Cake
From Sarah Waldman, author of Feeding a Family

This is my favorite make-ahead summer dessert. A simple gingersnap crust is baked in 10 minutes and then filled with rich, creamy, vanilla-spiked peach yogurt. This recipe also makes delicious ice pops. If you want to give the pop version a try, simply drop some gingersnap crumbles into the bottom of the pop molds, pour in the peachy yogurt mixture, insert sticks, and freeze. When making the cake, small hands can help by pressing the crumbled cookie crust into the pan and arranging peach slices on top of the filling.

Frozen Peaches and Cream Cake

Frozen Peaches and Cream Cake
Makes one 9-inch cake

You’ll need:

For the crust
6 tbsp unsalted butter, melted, plus more for buttering the pan
Two 5.25 oz packages gingersnap cookies (I like Anna’s)

For the filling
1 cup heavy cream
2 cups whole milk vanilla yogurt
1 tsp pure vanilla extract
2 cups peeled and chopped peaches (about 4 peaches)
1 to 2 peaches, peeled and thinly sliced, for garnish (optional)

Preheat the oven to 350F. Lightly butter a 9-inch spring-form pan and set it aside.

Place the gingersnaps in a food processor and pulse until the cookies resemble coarse sand. Pour in the melted butter and pulse a few times to combine. Transfer the cookie crumbles to the prepared spring-form pan and, using your fingers, press the crust evenly across the bottom and up the sides. Bake for 10 minutes, then remove the pan from the oven and set it on the counter to cool completely.

While the crust bakes, whip the heavy cream in the bowl of an electric mixer until stiff peaks form. In a separate mixing bowl, stir together the yogurt and vanilla extract. Gently fold in the whipped cream, then the chopped peaches.

To assemble the cake, pour the filling into the cooled crust. If desired, decorate the top of the pie with additional peach slices. Freeze the cake for at least 4 hours before serving. About 20 minutes before you plan to serve the cake, take it out of the freezer and set it on the counter to soften up (the cake might take more or less time to soften depending on the weather). The softer the cake gets, the more delicious it is.

Frozen Peaches and Cream Cake

Thank you so much, Sarah! Your new cookbook is lovely.

P.S. More recipes, including a pear and Nutella tart and five-ingredient chocolate bars.

(Recipe from Feeding a Family: A Real-Life Plan for Making Dinner Work by Sarah Waldman, © 2016 by Sarah Waldman. Photographs by Elizabeth Cecil. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. Thanks to Stella Blackmon for helping with this series.)