Peach & Red Berry Ice Cream Cake Recipe

In a blender, puree the peach slices until smooth. Set aside.

In a separate blender, puree the red berries until smooth. Set aside.

In a medium-sized bowl, mix the crushed graham crackers and melted butter until well combined.

Press the graham cracker mixture into the bottom of a 9-inch springform pan to form the crust.

Spread an even layer of vanilla ice cream over the crust.

Pour the peach puree over the ice cream, followed by the red berry puree.

Swirl the purees together using a knife or toothpick to create a marbled effect.

Sprinkle sliced almonds on top for added crunch.

Freeze the cake for at least 4 hours or until firm.

Before serving, remove the cake from the springform pan and garnish with whipped cream.

Slice and enjoy!