Peaches ‘n’ Cream Freezer Pie
2 cups gingersnap crumbs
⅓ cup butter, melted
4 cups vanilla ice cream, slightly softened
2 cups fresh peaches, peeled and coarsely chopped
1 teaspoon almond extract
¼ cup butter
½ cup sugar
2 tablespoons corn syrup
1 ½ cup slivered almonds
Combine cookie crumbs and butter. Line a standard loaf pan with plastic wrap. Press crumb mixture into pan.
Combine ice cream, peaches and extract until well mixed. Spoon over crumb mixture. Freeze for several hours.
In a heavy saucepan, combine all brittle ingredients. Stir constantly over medium heat until mixture is bubbly and almonds are lightly browned.
Spoon onto a lightly greased baking sheet. Set aside to cool.
When pie is fully frozen, turn out and slice onto serving plates. Sprinkle with almond brittle.