Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Peach and Ginger Icebox Cake https://www.metro.ca/userfiles/image/recipes/gateau-congele-peches-gingembre-11942.jpg PT20M PT00M PT4H20M
Line a 9-inch loaf pan with parchment paper. Leave a 2-inch overhang for easy removal.In a large mixing bowl whisk together the cream, sugar & vanilla to stiff peaks.Start with a layer of 8 ginger cookies followed by a layer of 1 1/2 cups of ice cream, a layer of 8 ginger cookies, a layer of 1/2 cup of peach jam and a layer of 1 cup whipped cream. Repeat once ending in a layer of the whipped cream.Garnish with a sprinkle of crushed ginger cookies & freeze until firm, about 4 to 6 hours.When ready to serve, remove from pan & slice.Source : Marcella DiLonardo
8
2 3 3 1
1 1/2 cups (375 mL) Selection whipping cream (35 %) 3 tablespoons (45 mL) granulated sugar 2 teaspoons (10 mL) vanilla extract 32 ginger cookies 3 cups (750 mL) Irresistibles Ice cream Ontario peach & vanilla, softened 1 cup (250 mL) peach jam Ginger cookies crushed for topping
Peach and Ginger Icebox Cake

Peach and Ginger Icebox Cake

Rate this recipe
3 Votes
8
Desserts
0:20
Preparation
0:00
COOKING
4:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 1/2 cups
    (375 mL)
    Selection whipping cream (35 %)
  • 3 tablespoons
    (45 mL)
    granulated sugar
  • 2 teaspoons
    (10 mL)
    vanilla extract

  • 32 ginger cookies
  • 3 cups
    (750 mL)
    Irresistibles Ice cream Ontario peach & vanilla, softened
  • 1 cup
    (250 mL)
    peach jam

  • Ginger cookies crushed for topping
Imprimer ma sélection

Preparation

Line a 9-inch loaf pan with parchment paper. Leave a 2-inch overhang for easy removal.

In a large mixing bowl whisk together the cream, sugar & vanilla to stiff peaks.

Start with a layer of 8 ginger cookies followed by a layer of 1 1/2 cups of ice cream, a layer of 8 ginger cookies, a layer of 1/2 cup of peach jam and a layer of 1 cup whipped cream. Repeat once ending in a layer of the whipped cream.

Garnish with a sprinkle of crushed ginger cookies & freeze until firm, about 4 to 6 hours.

When ready to serve, remove from pan & slice.

Source : Marcella DiLonardo

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.