Frozen Peaches and Cream Cake

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.)


  2. Maggie says...

    Made this last night while had my in-laws over. It looked beautiful, and I thought it’d be delicious but was disappointed. It sat out for about 30-40 minutes before serving and some parts of it were still frozen (odd juxtaposition with the creaminess of what had melted). The crust, though, was amazing. Have inspired me to try maybe a cheesecake in that gingersnap crust.

  3. Yulia says...

    I made this over the weekend and we all loved it. The sweetness from the vanilla yogurt and peaches was perfect; however, I could see the sweetness being too low-key for some. Because everyone’s favorite element was the gingersnap crust I’ll stir chunks of gingersnap into the yogurt next time. I served it after six hours of refrigeration and only let it sit 20 minutest to soften, which was just fine. 24 hours later the rest of the cake took an hour to soften up, and we took it outside on the warm, humid porch to help the process. Even after an hour it was still a bit too hard, but we couldn’t resist digging in anyway.

  4. shira says...

    Made it yesterday for a family dinner. It looked beautiful, but the general verdict was that it wasn’t sweet enough (no sugar in the recipe!), and tasted like frozen yogurt. I think next time I would add sugar and use more cream or cheese.

  5. Kate says...

    This looks AMAZING, and perfect for a picnic! I would love to try it in individual 16-oz Mason jars- maybe it would make 6 jars, or 4 jars if I cut the crust recipe in half to allow for all the filling? I’m also thinking I would skip baking the crust since the cookie crumbs + butter don’t really need it. Sarah, would love your thoughts!

    • Hi Kate! I love the idea of little jars and think it would work well. Baking the crust makes it stay together when you slice the cake but if you’re scooping out of jars you could skip it!

  6. Naomi says...

    Made it last night, turned out really well! Next time I might add a layer of ginger snap crumble and fresh ginger into the peaches and cream mixture. Luckily I had no problems finding ginger cookies here in Berlin!

  7. Sarah says...

    This looks amazing! Can I use a glass baking dish (8″x8″ maybe) instead of the springform pan? I don’t have one of those…maybe I should get one?

    • I’m sure you could although it may be hard to get the pieces out…or maybe not! I’ve never tried it in a baking dish. I think a pie plate may be good? Have fun!

  8. Kate MacLean says...

    I have this cookbook and it is FANTASTIC.

    • Thanks for the big love Kate!

  9. Christi says...

    I wonder how this would work with frozen peach slices? It’ll be a month or two before we get fresh peaches up here in AK

    • Good question! I think it’d be fine although I’ve never tried it myself. The whole cake has to sit and rest for a bit to soften up for slicing and so it isn’t so icy. I think the frozen peaches would work well in this situation. Let me know if you try it!

  10. Beth says...

    Oh, yes. My son is graduating high school next week and this recipe is going to happen for his party. It looks so easy and delicious- THANK YOU!

    • beth says...

      I am surprised to see other people saying it wasn’t sweet enough! I made this for my son’s graduation party and it was delicious and it disappeared so fast! I made it the night before so it had to sit out a bit before it was soft enough to cut and eat, but I saw several people go back for seconds. I will definitely make again!

  11. I cannot wait to try this!!


  12. Lisa says...

    Cannot wait to make this – thanks!

  13. L says...

    Love this recipe, but gingersnap cookies are hard to come by where I live :( Would it work out fine with, say, graham crackers?

    • Yes! Graham crackers or thin chocolate wafers work too ;)

  14. This looks so wonderful. I’m making note of it, to make for my daughter’s birthday this summer! :)

  15. Stephanie Lewis says...

    But where are the plates from!?

    • A good old fashioned yard sale!

  16. Katy says...

    this looks amazing. I am counting the (still months) to peach season. Any recommendation for gluten free gingersnap crackers – my close friend is celiac and dessert is the hardest thing to come up with for group dinners but here there is no actual “bake”.

    • Denise says...

      Pamela’s Simple Bites Ginger Snapz!

  17. Anna says...

    Love Sarah’s new cookbook! We’ve already made lots of the recipes and they’ve all been easy and delicious. Love the realistic and gentle advise about getting little ones involved in cooking.

    • Thanks Anna – that’s so sweet! You’ve made my day!

  18. jeannie says...

    This looks totally delicious and so easy. I cant wait to try it over the Memorial Day weekend! Thank you.

  19. d. says...

    This looks incredible and will totally be added to my summer recipe repertoire…and my ma’s!!

    Joanna, my mama (pronounced a la Stewie from Family Guy: :) and I are very tactile with our recipes, especially when it comes to sharing with each other. Would you ever consider adding a quick print button for recipe posts?

    Much love from BC!

  20. ML says...

    Peach season? Hmm..most of the country hasn’t even gotten their strawberries in yet! Peaches are an August crop for most of the country, besides CA and down south!

    • L says...

      Clingstone peach season starts late May/early June in many places. You won’t get freestone until later but clingstones would be fine for this recipe.

  21. Sarah King says...

    looks so good! thank you!

  22. The combination of gingersnaps and peaches sounds so yummy!

  23. Robin says...

    It can’t possibly be peach season in New York yet! We are just starting to get greens and asparagus here in Ontario. Another two months at least. Sigh. Maybe for those lucky folk down in California?

  24. Susie R. says...

    Love this new cookbook! We’ve made 10 recipes already and have only had it for about a month. All turned out great! Can’t wait to make this too.

    • Susie!!! Hooray!! What are the favorites you’ve made!? So happy to hear this.

  25. Denise says...

    This looks delicious and I’m definitely saving the recipe but it is SO not peach season yet in the PNW! Peaches around here get ripe in late summer and I long for it all year long. Now I’m looking forward to it even more.

  26. Natalie says...

    This looks amazing!

  27. this looks totally delicious, but it has me aching for late summer produce! we’ve still got a couple months to wait for peach season in the northeast.

  28. Lea says...

    Definitely saved to my to try list!!

  29. Katherine says...

    Looks AMAZING. Think I will have to try.

  30. Yeah!! Three cheers for peaches and cake. Thank you Joanna and Stella for inviting me to share this recipe with your readers WHO I ADORE. You ladies are the best. XO -Sarah

    • I made this and it was delicious! But I have a question for making it better. The texture was a little more icy than creamy. I am wondering if this has to do with the fat or sugar content of the yogurt I bought. Suggestions? I can’t remember exactly what brand I used, but I believe it was a full fat Greek yogurt that might have had a lower sugar content? (I might have also not had quite enough of it and used a little plain yogurt as well.)