Princess Peach Ice Cream Cake: Glazed

Instructions:

1. Combine graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan using the back of a spoon.
3. Freeze the crust for 15 minutes to lock in the shape.
4. In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. Gently fold the softened peach ice cream into the whipped cream using a rubber spatula until the color is uniform.
6. Fold in the diced peaches for added texture.
7. Spread the mixture evenly over the frozen crust, smoothing the top with an offset spatula.
8. Freeze for at least 4 hours, or until the cake is firm to the touch.
9. Heat peach preserves and water in a small saucepan over medium heat until simmering.
10. Stir in the gelatin and whisk until completely dissolved and the liquid is translucent.
11. Allow the glaze to cool for 5-10 minutes.
12. Pour the glaze over the frozen cake, tilting the pan to ensure the edges are fully covered.