Peach Ice Cream Pie is a delightful summer treat that combines the rich flavors of chocolate and the sweetness of fresh peaches. With a crunchy crust made from corn flakes and nuts, each bite is a harmonious blend of textures and tastes, making it a perfect dessert for warm days.
For those with nut allergies, feel free to swap in sunflower seeds or simply omit the nuts altogether. Using high-quality chocolate enhances the flavor, so I recommend splurging a little on that unsweetened baking chocolate. As for the peaches, ripe is the way to go, but if fresh ones are out of season, frozen peach slices can work in a pinch, though they may require some adjusting in handling.
Ice Cream & Frozen
Peach Ice Cream Pie Recipe
Ingredients
- 7 tablespoons butter
- 1/4 cup brown sugar
- 2 ounces unsweetened baking chocolate
- 1/2 cup semi-sweet chocolate chips
- 3 cups corn flakes
- 2/3 cup walnuts or 2/3 cup pecans, finely chopped
- 1 1/2 quarts peach ice cream, softened
- 3 ripe fresh peaches
Instructions
- Melt 7 tablespoons butter in a medium saucepan over low heat.
- Reduce heat to low, add 1/4 cup brown sugar and 2 ounces unsweetened baking chocolate.
- Stir constantly until ingredients are thoroughly mixed, sugar is dissolved, and chocolate is melted; set aside to cool slightly.
- In a large bowl, combine 3 cups corn flakes and 2/3 cup finely chopped walnuts or pecans.
- Pour the warm chocolate mixture over the corn flakes; stir gently until all flakes are coated with the chocolate mixture.
- Press the chocolate-coated corn flakes gently into a greased 9-inch pie pan, forming a crust.
- Place the crust in the freezer until firm, about 30 minutes.
- Fill the crust with 1 1/2 quarts of softened peach ice cream; return the pie to the freezer to harden, about 2 hours.
- Just before serving, peel and slice the 3 ripe fresh peaches.
- Cut the pie into 6-8 wedges and top each wedge with fresh peach slices.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 3 of 3: