Best 13 Peach Raspberry Ice Cream Cake Recipes

PEACH-RASPBERRY ICE CREAM CAKE

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.

PEACH & RED BERRY ICE CREAM CAKE

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').

PEACH - RASPBERRY ALMOND CAKE

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.

RASPBERRY ICEBOX CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
• Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
• Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

PEACHES-AND-CREAM ICE CREAM CAKE

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 GREEK YOGURT ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
• Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
• Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
• Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
• Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
• When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.

MERINGUE-TOPPED RASPBERRY AND PEACH ICE CREAM CAKE

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 RASPBERRY SHORTCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Sift the flour, 1 tablespoon sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Blend in the butter at the lowest speed and mix until the butter is the size of peas. Combine the eggs and heavy cream and quickly add to the flour and butter
• mixture. Mix until just blended. The dough will be sticky.
• Dump the dough out onto a well-floured surface. Flour your hands and pat the dough out 3/4-inch thick. You should see lumps of butter in the dough.
• Cut 6 or 7 biscuits with a 2 3/4-inch fluted cutter and place on a baking sheet lined with parchment.
• Brush the tops with the egg wash. Sprinkle with sugar and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked. Let cool on a wire rack.
• To assemble, whip the cream and sugar in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the vanilla and continue to beat until the peaks are stiff.
• Split each shortcake in half crosswise and place the bottom half on a plate. Spoon whipped cream on top, then place the sliced peaches and raspberries on the whipped cream. Garnish with the orange zest, then place the other half of the shortcake on top and serve.

PEACH & RASPBERRY ICE CREAM

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.

RASPBERRY ICE CREAM CAKE

Steps:

• Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
• Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

PEACH-RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter an 8x10-inch glass baking dish.
• Bring a stockpot full of water to a rapid boil. Plunge peaches gently into the boiling water for 30 to 45 seconds. Remove with a slotted spoon and place into a bowl of ice water. Peel peaches, cut each into 8 wedges, and place in a large mixing bowl.
• Add 1/4 cup white sugar, 1/4 cup brown sugar, 2 tablespoons flour, cinnamon, and orange zest to the bowl with the peaches. Mix well to coat. Fold in raspberries. Let sit for 5 to 7 minutes.
• Meanwhile, combine 1 cup flour, remaining 1/2 cup white sugar, remaining 1/2 cup brown sugar, oats, butter, and salt in the bowl of a stand mixer. Mix topping until well combined into pea-sized crumbs.
• Pour fruit mixture into the prepared baking dish. Cover fruit evenly with crumble topping. Place the baking dish on a cookie sheet.
• Bake in the preheated oven until topping is golden brown and fruit juices are bubbling, about 1 hour.
• Remove crisp from the oven and let cool, 45 minutes to 1 hour, before serving.

WHIPPED CREAM CAKES WITH PEACHES AND RASPBERRIES

Steps:

• In a bowl with an electric mixer beat together the whole egg, the yolk, the vanilla, and 1/4 cup of the granulated sugar until the mixture is thick and pale. In a bowl beat the cream with cleaned beaters, adding the remaining 1/4 cup granulated sugar, until the mixture holds soft peaks. Fold the egg mixture into the whipped cream mixture. Into another bowl sift together the flour, the baking powder, and the salt and fold the flour mixture into the cream mixture.
• Divide the batter among 6 buttered and floured 1/2-cup muffin tins and bake the cakes in the middle of a preheated 350°F. oven for 18 to 20 minutes, or until they are golden. (The batter will flow over the rims slightly.) Let the cakes cool in the tins on a rack for 10 minutes and turn them out onto the rack, leaving them upside down. Dust the cakes with the confectioners' sugar and serve them with the peaches and the raspberries.

RASPBERRY PEACH TART

Steps:

• Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes., Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.