Frozen Peaches ‘n’ Cream Cake

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My friend Sarah Waldman came out with this amazing cookbook that I’ve been devouring lately called Feeding a Family. I have a lot of cookbooks, but this one hits the nail right on the head for me: delicious, easy + healthy meals that whole family loves. We’ve made a few of the recipes like the slow cooker chicken gyros and bbq pork, and I’ve loved every single one. So, I asked Sarah to share this peaches ‘n’ cream cake because she says it’s her favorite make-ahead summer dessert and it’s got me salivating…

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Peaches ‘n’ Cream Cake 
Makes one 9-inch cake


6 tablespoon unsalted butter, melted, plus more for buttering the pan
Two 5.25-ounce packages gingersnap cookies (I like Anna’s brand)


1 cup heavy cream
2 cups full-fat vanilla yogurt
1 teaspoon pure vanilla extract
2 cups peeled and chopped peaches (about 4 peaches)
1 to 2 peaches, peeled and thinly sliced, for garnish (optional)


1. Preheat the oven to 350°F. Lightly butter a 9-inch spring-form pan and set it aside.
2. 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.
3. While the crust bakes, whip the heavy cream in the bowl of an electric 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.
4. 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 and less icy it is.
Photography by Elizabeth Cecil


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