Peaches and Cream 
Ice Cream Cake

The cake can be prepared through Step 6; wrap in plastic and freeze for up to 1 week.

By Laura Rege  Food & Wine

In a riff on traditional ice cream cake, Food & Wine’s Laura Rege spreads the tender cake layers with ice cream, then uses even more ice cream (instead of actual frosting) to frost the cake.
Active Time 

50 MIN 
Total Time 

3 HR 

Serves : 8 to 10 


  • 1 stick unsalted butter, at room temperature, plus more for greasing 

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • Kosher salt

  • 2 cups plus 1 tablespoon sugar

  • 1/2 vanilla bean, seeds scraped

  • 2 large eggs

  • 2/3 cup buttermilk 

  • 3 pounds firm ripe peaches—
2 pounds peeled and cut into 1-inch chunks; 1 pound sliced into thin wedges

  • 5 pints vanilla ice cream, softened slightly

  • 1/4 cup heavy cream

How to Make It

Step 1    

Preheat the oven to 350°. Butter a 9-inch round springform pan and line the bottom with parchment paper. Butter the parchment. In a medium bowl, whisk the flour with the baking powder, baking soda and 1/4 teaspoon of salt. In the bowl of a stand mixer fitted with the paddle, beat the stick of butter with 1 cup of the sugar and the vanilla seeds at medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time. At low speed, alternately beat in the dry ingredients and buttermilk until just combined. 


Step 2    

Scrape the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool on a wire rack for 30 minutes, then remove the ring and let cool completely.

Step 3    

Meanwhile, in a medium saucepan, combine the peach chunks with 1 cup of the sugar and a large pinch of salt. Bring to a boil, stirring until the sugar is dissolved, then simmer over moderate heat, stirring occasionally, until the fruit is broken down and the sugar is just beginning to caramelize, about 
20 minutes. Let cool.

Step 4    

Using a serrated knife, trim the cake to form a 7-inch round, then trim the domed top to flatten it; reserve the scraps for another use. Discard the parchment. Cut the cake horizontally into 2 even layers and place them side by side on a baking sheet. Spread the peach jam evenly on top of both cakes. Freeze until the jam is firm, about 15 minutes. 


Step 5    

Place a clean 9-inch springform pan on a rimmed baking sheet. Place one of the cake rounds in the center of the springform pan. Spread 2 1/2 pints of the ice cream over the jam and around the side of the cake, filling the space between the cake and the pan. Level the ice cream with an offset spatula. Freeze until the ice cream is firm, about 20 minutes. 

Step 6    

Place the second cake layer on top of the first. Spread the remaining 2 1/2 pints of ice cream over the jam and around the side of the cake, as with the first layer. Level the ice cream with the offset spatula; the ice cream should be flush with 
the top of the springform pan. Cover and freeze overnight.

Step 7    

Rub a hot, wet towel around the outside of the pan to loosen the cake. Remove the ring and transfer the cake to a platter. Return the cake to the freezer.

Step 8    

In the bowl of a stand mixer fitted with the whisk, beat the heavy cream with the remaining 1 tablespoon of sugar 
until firm peaks form. Spread the whipped cream on top of the cake and arrange the peach wedges in a decorative pattern on top. Freeze the cake for 
20 minutes before serving.

Make Ahead

The cake can be prepared through Step 6; wrap in plastic and freeze for up to 1 week.

More from  Food & Wine


Note: If you think this story need more information or correction, feel free to comment below your opinion and reaction.
Like & Follow to Stay Updated ...

|Featured Content_$type=three$c=3$l=0$m=0$s=hide$rm=0


4th of July,7,Accessories,24,Anniversary Cake,11,Baby Shower Cake,29,Banana Cakes,3,Birthday Cake,111,Blueberry Cake,15,Bread,17,Brownie,10,Bundt Cake,34,Butter Cake,55,Cake Decorating,115,Caramel Cake,8,Carrot Cake,26,Ceremonial Cake,9,Cheesecakes,268,Chiffon Cake,5,Chocolate Cake,429,Christmas Cake,36,Coconut Cake,26,Coffee Cake,16,Cookies,21,Cupcake,332,Doughnuts,4,Easter,1,Father's Day Cake,4,Featured,3,Features,63,Fruitcake,70,Graduation Cake,2,Halloween Cake,14,Ice cream Cake,25,Layer Cake,102,Lemon Cake,29,Mango Cake,3,Marshmallow,4,Mousse,2,Muffins,10,Mug Cake,14,Pancake,23,Panna Cotta,3,Pastry,7,Pie,35,Plum Cake,1,Poke Cake,10,Pound Cake,57,Protein Bars,1,Pudding,9,Pumpkin Cake,52,Recipe,1089,Sheet Cake,21,Special Cake,606,Sponge Cake,16,Strawberry Cake,25,Tarts,12,Thanksgiving Cake,11,Traditional Cake,4,Valentine's Day Cake,11,Vanilla Cake,19,Waffles,4,Wedding Cake,549,
Cake Magazine: Peaches and Cream 
Ice Cream Cake

Peaches and Cream 
Ice Cream Cake

The cake can be prepared through Step 6; wrap in plastic and freeze for up to 1 week.
Cake Magazine
Loaded All Posts Not found any posts VIEW ALL Read More Reply Cancel reply Delete By Home PAGES POSTS View All RECOMMENDED FOR YOU LABEL ARCHIVE SEARCH ALL POSTS Not found any post match with your request Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS PREMIUM CONTENT IS LOCKED STEP 1: Share. STEP 2: Click the link you shared to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy