Peach Raspberry Ice Cream Cake Recipes

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PEACH & RED BERRY ICE CREAM CAKE



Peach & red berry ice cream cake image

This dessert is one seriously cool customer - layer vanilla sponge with mascarpone fruit ice cream and berries

Provided by Cassie Best

Categories     Dessert

Time 1h15m

Yield Cuts into 12 slices

Number Of Ingredients 13

75g butter , softened, plus extra for greasing
175g golden caster sugar
175g self-raising flour
3 medium eggs
100g soured cream (from a 300g pot, use the rest in the ice cream layer, below)
1 tsp vanilla extract
200g raspberries , plus extra to serve
100g redcurrant , plus extra to serve
100g icing sugar , plus 2 tbsp
300ml pot double cream
250g tub mascarpone
200g soured cream (leftover from the cake)
3 peaches , stoned and chopped

Steps:

  • Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 20cm deep cake tin with baking parchment. Put the butter, sugar, flour, eggs, soured cream, vanilla and 1⁄4 tsp salt into a large mixing bowl and blend together using an electric hand whisk. Once smooth, scrape into the cake tin and bake for 50-55 mins until golden and risen, and a skewer inserted in the centre comes out clean. Leave to cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
  • Clean the cake tin, and line with a double layer of cling film. Tip half the raspberries, half the redcurrants and 2 tbsp of the icing sugar into a bowl and lightly crush with a fork, set aside. Pour the double cream, icing sugar and mascarpone into another bowl and whisk with an electric hand whisk until softly whipped and just holding its shape. Fold through the sour cream, peaches, and whole and crushed berries.
  • Split the cake into 3 even layers. Flip the top layer into the cake tin, so the top now becomes the base. Scrape half the cream and fruit mixture into the tin, spread to the edges and level the top. Flip the middle layer of cake into the tin, top with the remaining cream and fruit mixture, then flip on the final layer of sponge. Give the sponge a gentle press to expel any gaps between the layers, then overwrap and place in the freezer. You can also freeze some extra raspberries and redcurrants to serve alongside. Freeze the cake for at least 4 hrs.
  • Remove the cake from the freezer 20 mins before serving. Tip it out of the tin onto a cutting board and slice. Any leftovers can be put back in the freezer and eaten over the next 2 weeks. Serve with extra berries and a berry coulis (recipe in 'goes well with').

Nutrition Facts : Calories 541 calories, Fat 37 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

PEACH - RASPBERRY ALMOND CAKE



Peach - Raspberry Almond Cake image

Impress your family and friends with this easy to make scrumptious cake! Serve with vanilla ice-cream.

Provided by Hanka

Categories     Dessert

Time 1h15m

Yield 12 squares

Number Of Ingredients 11

800 g peach slices, drained
150 g butter, softened
3/4 cup caster sugar
3 eggs
1 1/2 cups almond meal
1 cup plain flour
1 teaspoon baking powder
3/4 cup thick vanilla custard
1 teaspoon vanilla extract
1/2 cup raspberries, frozen
1/4 cup sliced almonds

Steps:

  • Preheat oven to 180C/ 160C fan forced.
  • Spray 18cmx28cm slice pan.
  • Beat butter and sugar until light and fluffy.
  • Add vanilla and eggs one at a time beating well (mixture may appear curdled that's fine).
  • Stir in almond meal, flour, baking powder and custard.
  • Spread mixture into prepared pan. Press peaches and raspberries into top. Sprinkle with flaked almonds.
  • Bake for 50 min - 1 hour until top is golden and centre is firm to touch.
  • Serve with vanilla ice-cream.

Nutrition Facts : Calories 305.8, Fat 18.2, SaturatedFat 7.3, Cholesterol 73.2, Sodium 139.9, Carbohydrate 32, Fiber 3.2, Sugar 20.2, Protein 6.2

PEACHES-AND-CREAM ICE CREAM CAKE



Peaches-and-Cream Ice Cream Cake image

Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
1/2 cup buttermilk
Vegetable-oil cooking spray
1 1/2 pints vanilla ice cream, slightly softened
1 1/2 pounds ripe peaches, cut into 1/2-inch pieces (about 2 1/4 cups)
2 pints peach sorbet, slightly softened

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan, and line with parchment paper. Butter parchment; set aside. Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.
  • Put butter and 3/4 cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.
  • Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.
  • Bake until light golden and a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.
  • Coat a 10-by-5-inch loaf pan with cooking cooking spray; line with parchment, allowing a 1-inch overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3-inch overhang.
  • Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out. Serve immediately.

PEACH-RASPBERRY ICE CREAM CAKE



Peach-Raspberry Ice Cream Cake image

Adults swoon and children squeal at the prospect of ice cream cake. This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents. The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk. It is deliberately less sweet than other no-churn ice cream recipes you'll see, to avoid overwhelming the delicate peach flavor. But if you prefer, you can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.

Provided by Samantha Seneviratne

Categories     cakes, ice creams and sorbets, dessert

Time 9h

Yield 10 to 12 servings

Number Of Ingredients 18

1 ripe peach, finely chopped (about 170 grams/1 1/4 cups; no need to peel it)
2 tablespoons granulated sugar
2 cups/240 grams raspberries, lightly mashed
1/2 cup/154 grams good-quality peach preserves, large fruit pieces chopped
1/2 cup/120 milliliters evaporated milk
Pinch of salt
1 1/2 cups/360 milliliters heavy cream
3/4 cup/95 grams all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
5 tablespoons/70 grams unsalted butter, at room temperature, plus more for greasing pan
1/2 cup/100 grams granulated sugar
1/2 teaspoon pure vanilla extract
1 large egg plus 1 large egg yolk, at room temperature
2 tablespoons/30 milliliters whole milk, at room temperature
1 ripe peach, thinly sliced (no need to peel it)
1/2 cup/60 grams raspberries
1 tablespoon granulated sugar

Steps:

  • Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.
  • Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.
  • Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.
  • In a large bowl, with an electric mixer on medium, beat together butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.
  • Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.
  • Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.
  • Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  • Cut cooled cake into thirds, making three rectangles 9 by 4 1/3 inches each. (You want a 1/4-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
  • Add a third of the cream mixture (about 1 1/3 cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.
  • To serve, toss sliced peach with 1/2 cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 18 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 161 milligrams, Sugar 23 grams, TransFat 0 grams

PECAN-PEACH ICE CREAM CAKE



Pecan-Peach Ice Cream Cake image

This is wonderful dessert for the winter months. The taste of summertime peach is always welcome during the long winter.-Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

2-1/4 cups crushed pecan shortbread cookies, divided
1 cup chopped pecans, toasted, divided
1/4 cup butter, melted
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1 carton (1-1/2 quarts) peach or vanilla ice cream, softened
1 cup peach preserves

Steps:

  • In a small bowl, combine 2 cups cookie crumbs, 1/2 cup pecans and butter. Press onto the bottom of a greased 9-in. springform pan., Top with half of the cake cubes, ice cream and preserves. Repeat layers. Sprinkle with remaining cookie crumbs and pecans. Cover and freeze for several hours or overnight. Let stand at room temperature for 10 minutes before cutting.

Nutrition Facts : Calories 505 calories, Fat 27g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 218mg sodium, Carbohydrate 63g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

MERINGUE-TOPPED RASPBERRY AND PEACH ICE CREAM CAKE



Meringue-Topped Raspberry and Peach Ice Cream Cake image

Categories     Cake     Dairy     Egg     Dessert     Broil     Raspberry     Peach     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 15

Crust
3 cups graham cracker crumbs
3/4 cup powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted
Filling
1 pint peach ice cream
1 pint raspberry sorbet
1 pint vanilla ice cream
Meringue
4 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup superfine sugar
3/4 teaspoon vanilla extract
Raspberry-Peach Compote

Steps:

  • For crust:
  • Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 23/4-inch-high sides. Blend crumbs and sugar in processor. Add melted butter; process until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of pan. Bake crust until slightly crisp, about 12 minutes. Cool crust completely, then freeze 15 minutes.
  • For filling:
  • Microwave peach ice cream on low in three 10-second intervals until slightly softened. Drop ice cream by large spoonfuls over bottom of crust; spread over crust. Place pan in freezer 15 minutes. Microwave raspberry sorbet on low in three 10-second intervals until slightly softened. Spoon sorbet in large dollops atop peach ice cream, then spread in even layer. Return pan to freezer 15 minutes. Repeat procedure with vanilla ice cream. Freeze until filling is firm, about 4 hours.
  • For meringue:
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar and beat until stiff and glossy, about 5 minutes. Beat in vanilla. Spoon meringue atop cake, mounding in center and spreading completely to edge of pan. Using rubber spatula or knife, swirl meringue decoratively, creating pointy tips. Freeze 2 hours. (Can be made 2 days ahead. Cover and keep frozen.)
  • Preheat broiler. Broil cake just until meringue begins to turn light golden, about 2 minutes. Carefully remove pan sides. Place cake on platter. Serve within 10 minutes with Raspberry-Peach Compote.

PEACH MELBA CREAM CAKE



Peach Melba Cream Cake image

Categories     Cake     Milk/Cream     Dairy     Fruit     Dessert     Bake     Quick & Easy     Peach     Summer     Parade     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 17

For the cake:
3/4 cup softened unsalted butter plus more for greasing the pans
1 cup sugar and 1/2 cup brown sugar
3 eggs
1 1/2 teaspoons pure vanilla extract
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
4 pounds ripe peaches
2 tablespoons fresh lemon juice
2 1/2 tablespoons sugar
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
Raspberry Melba Sauce

Steps:

  • 1. Preheat the oven to 350°F. Butter two 9-inch cake pans. Line the bottoms with wax paper and butter the paper; dust the pans with flour.
  • 2. Cream the 3/4 cup butter and sugars in a mixing bowl. Add the eggs one at a time, beating well after each addition. Beat in the vanilla, lemon zest, and juice.
  • 3. Sift together the flour, baking soda, and salt; add to mixture in the bowl, alternating with buttermilk, to make batter.
  • 4. Scrape batter into the pans. Bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool the cakes in their pans on a rack for 15 minutes, then turn them out onto the rack, peel off wax paper, and cool completely.
  • 5. Shortly before serving, peel, pit, and slice the peaches. Toss with lemon juice and 1 tablespoon sugar; set aside for 15 minutes.
  • 6. Whip the cream with the vanilla and the remaining 1 1/2 tablespoons of sugar until it holds soft peaks.
  • 7. Place one cake on a serving platter; spread with half the cream, then half the peaches. Cover with second cake, spread with most of the remaining cream and top with remaining peaches. Top with a dollop of cream and, if desired, a mint sprig. Serve immediately, with the Raspberry Melba Sauce on the side or drizzled over the cake.

PEACH & RASPBERRY ICE CREAM



Peach & Raspberry Ice Cream image

Make and share this Peach & Raspberry Ice Cream recipe from Food.com.

Provided by Charlotte J

Categories     Frozen Desserts

Time 10m

Yield 1 1/2 Quarts

Number Of Ingredients 8

3 medium peaches, pared,seeded and mashed (about 1 1/2 cups)
1 cup fresh raspberries or 1 cup thawed frozen red raspberries, pureed
2 cups coffee cream (NOT nondairy creamer) or 2 cups whipping cream
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
1 teaspoon almond extract
3 -5 drops red food coloring (optional)
3 -5 drops yellow food coloring (optional)

Steps:

  • In 1 1/2 quart or larger ice cream freezer container, combine all ingredients; mix well.
  • Freeze according to manufacturer's instructions.
  • Return leftovers to freezer.

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From washingtonpost.com


TANGY RASPBERRY AND PEACH MELBA ICE CREAM CAKE | KCET
Our Peach Melba Ice Cream Cake recipe combines fresh peach puree, ice cream and raspberry sorbet with a decorative layer of sliced raspberry jellyroll cake. Refrigerating ripe peaches can make them mealy. Storing them at room temperature in a container sealed with plastic wrap prevented moisture from evaporating. The secret to creamy sorbet is sugar; store-bought versions should have a high ...
From kcet.org


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