PEACH COBBLER ICE CREAM CAKE
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
- Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.
- Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.
- Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
- Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #desserts #dietary #ice-cream
You'll also love
Ruwan Dananjaya
[email protected]I'm going to make this cake for my next party.
anesh kumarrajput112
[email protected]This cake looks amazing!
Miiro
[email protected]I can't wait to try this recipe.
Najaf Gaming yt
[email protected]This cake is perfect for summer.
Melissa Moreno
[email protected]I'm so glad I found this recipe.
asma akter
[email protected]This is the best peach cobbler ice cream cake I've ever had.
matshobane mohlabai
[email protected]I'll definitely be making this again.
Mb Mostakim
[email protected]Delicious!
Salina Basnet
[email protected]Wow!
Mirs King
[email protected]This cake was a bit of a disappointment. The crust was dry and the ice cream filling was icy. I think I'll stick to my old peach cobbler recipe.
Anth 302
[email protected]This cake was a little too sweet for my taste, but it was still very good. I think I would use less sugar next time.
Lamees Gata
[email protected]I'm not a huge fan of peach cobbler, but this cake changed my mind. The ice cream filling was the perfect complement to the peaches and the crust was flaky and delicious. I will definitely be making this again.
Kamaya White
[email protected]This cake was so easy to make and it turned out so good! I used fresh peaches from my garden and they were perfect. The cake was the perfect balance of sweet and tart.
Hycienth Beauty
[email protected]I made this cake for a cookout and it was a total crowd-pleaser. The cake was moist and flavorful, and the ice cream filling was creamy and delicious. I will definitely be making this again.
Dikshya Xettri
[email protected]This peach cobbler ice cream cake was a huge hit at my party! Everyone loved the combination of sweet peaches, creamy ice cream, and flaky crust. It was the perfect summer dessert.