Peach Ice Cream Charlotte


  • 1 package ladyfingers, thawed if frozen and split in half horizontally
  • 1 qt. peach ice cream, softened
  • 1/4 cup toasted chopped almonds
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  • 3 tsp. almond extract
  • 1 cup whipping cream
  • 1 tsp. confectioners' sugar
  • 1/4 tsp. almond extract
  • sliced almonds
  • sliced peaches


Butter deep-dish pie pan. Line sides and bottoms with ladyfingers cut side facing in; set aside. Combine peach ice cream, almonds, and almond liqueur. Spoon into mold. Freeze several hours or overnight. Remove mold from freezer; dip in warm water. Unmold onto serving plate. Return to freezer for up to 3 hours. Just before serving, combine whipping cream, sugar and extract. Beat until stiff peaks form. Pipe through pastry tube fitted with fluted tip unto top of mold. Garnish with almonds and peaches. Serve immediately.

By Robin from Washington, IA


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