Corn Crust Ice Box Cake
- 3 cups crushed unsalted tortilla chips
- 4 tablespoons butter
- ¼ teaspoon cinnamon
- 1/4 cup of honey
- Pinch of salt
Peach Jam Ingredients
- 1 bag of frozen peaches (10oz)
- 2/3 cups of sugar
- 4 tablespoons of lemon juice (about 1 lemon, juiced)
- 1/4 teaspoon vanilla
- 1 teaspoon rose water (optional)
- 1.5 Quart vanilla ice cream
- Zest from 1 lemon
- 1 tablespoon dried lavender (optional)
Combine all ingredients for the peach jam in medium sized sauce pan. If you are using rose water, wait until the end to add. Stir often and let ingredients simmer until it reaches a jam consistency, about 30 minutes. Stir in rose water with about 5 minutes left. Adjust to your taste and let cool.
While the jam is cooking, pulse tortilla chips in a food processor or crush in a Ziploc bag. Melt butter in a skillet, add crushed chips, cinnamon, honey, and a pinch of salt. Toast for 5-6 minutes on medium to low heat.
Spray a 9 inch pie pan with non-stick cooking spray. Mold the tortilla chips on the bottom to make a crust, about ½ inch thick. If there are leftover tortilla crumbs, put on a sheet pan covered in parchment paper. This can be used as extra crunchy topping. Keep the crust in the freezer for at least 30 minutes. Once the jam is cooled, spread a thin layer (about ½ an inch thick) on the tortilla crust. Let it set in the freezer until hard (about an hour). Leftover jam can also be served on top as a garnish.
Let the ice cream soften on the counter for about 20-30 minutes, fold in lemon zest and lavender until thoroughly incorporated. Fill ice cream to the top of the pie pan and smooth with an offset spatula. Freeze the cake over night to ensure it is set. When serving, top with leftover jam and tortilla crumbs. Enjoy!