Peach Cobbler Ice Cream Cake

Ingredients:

• 4 peach, peeled and cut into 2 cm pieces.
• 2 liters of vanilla ice cream
• 1/2 cup chopped pecans
• 1.5 cups granulated sugar
• Juice of 1 lemon
• 150 gr. whole grain crackers
• 4 tablespoons melted unsalted butter
• Special spray for lubrication
• 1.5 cups cold whipped cream
• 3 tablespoons powdered sugar
• 2 tsp vanilla extract
• 550 – 600 g of ready-made pound cake
  (cupcake recipe, the main ingredients of which are flour, sugar, butter and eggs)

Preparation:

1. In a large saucepan, combine 1 1/4 cups granulated sugar, lemon juice, and peaches. Let sit for 15 minutes.
   
   Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes, until the peaches are tender. Remove 3/4 cup of the peaches with a slotted spoon and refrigerate. They will be used for garnish.
   
   Puree the remaining peaches and liquid in a blender until smooth, place in a bowl and refrigerate for about 1 hour until the mixture thickens.
2. Meanwhile, preheat the oven to 350°F (175°C) and cover a baking sheet with foil. Coarsely crumble the graham crackers and toss them on the prepared baking sheet with the remaining 1/4 cup granulated sugar, pecans, and butter. Spread the mixture into a thin layer.
   
   Bake for 7 minutes, then stir and continue baking for another 6-10 minutes until golden brown. Let cool and firm, then crumble and set aside.
3. Form the cake: Let 1 liter of ice cream sit at room temperature for 10 minutes until soft and pliable. Grease a 22-cm (9-inch) pan with cooking spray and line the bottom and sides of the pan with plastic wrap, leaving a 5-cm (2-inch) border.
   
   Place the softened ice cream in the prepared pan and spread the peach puree on top in an even layer. Freeze for 45 minutes, until the puree is firm.
4. Soften the remaining 1 liter of ice cream for 10 minutes, then spoon it on top of the peach puree. Sprinkle with 1 cup of the pecan mixture, pressing it into the top layer of ice cream.
   
   Cut the pound cake lengthwise into 4-cm-thick slices and arrange them on top of the ice cream in a single layer. Cover with plastic wrap and freeze for at least 6 hours, or overnight if desired.
5. In a bowl, beat the heavy cream, powdered sugar, and vanilla with a mixer on medium speed until thick foam forms.
   
   Remove the film from the cake, invert it onto a plate, and remove the pan and remaining film. Frost the top and sides with whipped cream.
   
   Top with the reserved peaches and pecan mixture. Freeze for another 1 hour.