This is the reason why I couldn’t wait for summer to get here. I made this recipe for Vanilla-Caramel Layered Ice Cream Loaf for the first time last summer. I have been waiting for peaches to come in season!
This dessert is so elegant, yet so simple. You layer the ingredients into a parchment lined loaf pan and freeze it. Then, at serving time, you just spoon sweetened fresh peach slices and sweetened whipped cream on top. Wow!
Let’s get started.
1 package Pepperidge Farms Bordeaux Cookies*, crushed
1/2 jar caramel ice cream topping
1.5 quart container of your favorite vanilla ice cream, slightly softened
fresh peach slices, sweetened with a bit of sugar
fresh whipped cream
Begin by layering 1/3 of the crushed cookies into a loaf pan that has been lined with parchment. Drizzle with caramel topping.
Then spread 1/3 of the carton of ice cream over the caramel topping layer.
Repeat 2 more times. Fold the parchment over to completely cover the loaf.
Place foil over the top. Freeze several hours or overnight. Remove from loaf pan, unwrap the parchment and slice like a loaf of bread.
To serve, top each slice of the ice cream loaf with sweetened, sliced fresh peaches and top with freshly whipped cream (you can flavor the whipped cream with vanilla and almond extracts for extra decadence!)
* If you can’t find Pepperidge Farms Bordeaux Cookies, you can make my copycat Bordeaux Cookies! Click HERE!