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Ginger Peach Ice Cream Pie

Another simple dessert that can be made ahead of time. I like to use fresh peaches when in season, but dont hesitate to use fresh frozen peaches as well.

Posted By: A. Honopaa
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Prep Time: 20 | Cook Time: 0 | Ready In: 2+ hours
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US Metric

  • 12 whole cinnamon graham crackers (2 squares each)
  • 5 Tbsp butter, softened
  • 1/3 cup chopped crystallized ginger (see Note)
  • 1 1/2 cups peach spreadable fruit (All-Fruit)
  • 8 cups (4 pt) peach ice cream
  • 1 firm-ripe peach

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Cooking Process:

Coat a 9-in. pie plate with nonstick spray.

Pulse graham crackers in food processor until fine crumbs form?(1 3/4 cups). Add butter and 2 Tbsp crystallized ginger; pulse until crumbs are moistened. Press firmly on bottom and up sides of pie plate. Freeze 30 minutes until firm. Meanwhile, stir spreadable fruit and remaining crystallized ginger in a bowl.

Scoop 1/2 the ice cream into crust to cover, placing scoops close together. Spread 1 cup ginger-peach mixture over top; cover and refrigerate rest. Freeze pie 1 hour, or until firm. Top with scoops of remaining ice cream. Freeze 3 hours until hard, or wrap airtight and freeze up to 2 weeks.

Up to 1 day ahead: Peel, pit and thinly slice peach. Stir into reserved ginger-peach mixture. Cover and refrigerate until serving pie.

About 20 minutes before serving: Transfer pie to refrigerator to thaw slightly. Spoon on ginger-peach sauce.