Peach Ice Cream Cake with Oatmeal Cookies

Ingredients:

Ice cream cake

• 8-10 oatmeal raisin cookies
• 3/4 cup granola
• 1 liter peach ice cream or gelato, softened
• 1 liter vanilla ice cream or gelato, softened
• Unsalted butter, to grease the pan

Vanilla whipped cream

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• 0.5 tsp pure vanilla extract

Preparation:

1. Grease a 22cm springform pan with butter and line the bottom with a circle of parchment paper.
   
   
2. Line the bottom of the pan with cookies. Sprinkle the cookies with 0.5 cups of granola. Spoon the peach and vanilla ice cream onto the granola layer, pressing them tightly and alternating the scoops to create a marbled or checkered pattern. Smooth the surface of the ice cream with an offset spatula until smooth. Cover with plastic wrap and freeze until the cake is completely set, about 2-2.5 hours.
   
3. Remove the cake from the pan by running a knife around the edge, then remove the ring. Invert the cake onto a sheet of plastic wrap and remove the pan bottom and parchment. Place the inverted plate on the cake and invert it again.
4. Vanilla whipped cream:
   
   Combine the heavy cream, powdered sugar, and vanilla extract in a large bowl and beat with a mixer until soft peaks form. You'll have enough whipped cream to cover the top and sides of the cake. Top the top and sides of the cake with whipped cream and sprinkle with the remaining 1/4 cup granola. If the cake starts to soften, return it to the freezer for a few minutes.
   
   
   
5. Freeze the cake for at least another 1.5–2 hours or overnight. Let it sit at room temperature for about 20 minutes before serving.