4 cups diced fresh peaches (1" dice)
1/3 cup white sugar
1 tbsp dark rum, optional
*For the topping*
1 cup rolled oats
1/2 cup packed brown sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 cup melted butter
1 beaten egg
1 16-ounce package Mother's Taffy sandwich cookies
3 tablespoons unsalted butter, melted
1 quart vanilla ice cream
Whole rasperries for garnish (optional)
Preheat oven to 375 degrees F.
Toss the diced peaches with the white sugar and rum, and place in a 2-quart baking dish. Combine the oats, brown sugar, flour, butter, cinnamon, salt, and mix together with a fork. Add the egg and mix until very well combined. Crumble in small pieces evenly over the peaches and bake for 35 minutes, or until the top is well browned. Cool completely.
*Crust* Finely grind cookies in food processor. Blend in melted butter. Press crumb mixture evenly onto bottom and 2 1/4 inches up sides of 9x2 3/4-inch springform pan. Refrigerate 30 minutes.
Meanwhile, soften ice cream slightly, in microwave at 10 second intervals. Spread ice cream evenly in chilled crust. Freeze at least 1 hour (or overnight) until firm.
Remove cake from freezer. With large spatual, carefully transfer peach crisp to the top of ice cream cake, taking care to keep the peaches on the bottom and crumb mixture on top. Piece together to completely cover ice cream cake. Garnish with clusters of raspberries before serving- optional.