This no-churn Peach Raspberry Ice Cream Cake is a showstopper, featuring layers of peach ice cream, tender butter cake, and fresh raspberries.
Perfect for summer celebrations, it’s easy to make and absolutely irresistible.
Ingredients
For the peach ice cream:
- 1 ripe peach, finely chopped
- 2 tbsp granulated sugar
- ½ cup peach preserves, chopped
- ½ cup evaporated milk
- Pinch of salt
- 1½ cups heavy cream
For the raspberries layer:
- 2 cups raspberries, lightly mashed
- 2 tbsp granulated sugar
For the cake:
- ¾ cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp kosher salt
- 5 tbsp unsalted butter, room temp
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 2 tbsp whole milk
For serving:
- 1 ripe peach, thinly sliced
- ½ cup raspberries
- 1 tbsp granulated sugar
Instructions
Step 1: Heat oven to 350°F. Butter a 9×13-inch pan, line with parchment, and butter parchment.
Step 2: Macerate peaches and raspberries with 1 tbsp sugar each.
Whisk flour, baking powder, and salt in a bowl.
Step 3: Beat butter and ½ cup sugar until fluffy. Mix in vanilla, whole egg, and egg yolk.
Alternate adding dry ingredients and milk.
Step 4: Spread batter into a thin layer in the pan and bake for 10-12 mins until golden.
Cool completely and cut into 3 rectangles.
Step 5: Mix preserves, evaporated milk, salt, and peaches.
Whip cream to stiff peaks, then fold into peach mixture.
Step 6: Layer ice cream, cake, and raspberries in a plastic-wrapped loaf pan. Freeze 8 hrs.
Top with macerated peaches and raspberries before serving.
Frequently Asked Questions (FAQs)
1. Can I use store-bought ice cream?
Yes, substitute with 2 pints of softened vanilla ice cream mixed with chopped peaches and preserves.
2. What can I use instead of a loaf pan?
A deep square or rectangular dish works. Adjust the cake layer size as needed.
3. How long does this take to freeze?
Freeze at least 8 hours or overnight for best results.
4. Can I make this ahead?
Yes, you can prepare it up to 3 days in advance. Store wrapped in the freezer.
5. How do I slice it neatly?
Use a sharp knife warmed in hot water and wiped dry between cuts.
Peach Raspberry Ice Cream Cake
Ingredients
For the peach ice cream:
- 1 ripe peach finely chopped
- ½ cup peach preserves chopped
- 2 tbsp granulated sugar
- ½ cup evaporated milk
- Pinch of salt
- 1½ cups heavy cream
For the raspberries layer:
- 2 cups raspberries lightly mashed
- 2 tbsp granulated sugar
For the cake:
- 5 tbsp unsalted butter room temp
- ¾ cup all-purpose flour
- ¾ tsp baking powder
- ½ tsp kosher salt
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 large egg
- 1 egg yolk
- 2 tbsp whole milk
For serving:
- 1 ripe peach thinly sliced
- ½ cup raspberries
- 1 tbsp granulated sugar
Instructions
- Heat oven to 350°F. Butter a 9×13-inch pan, line with parchment, and butter parchment.
- Macerate peaches and raspberries with 1 tbsp sugar each. Whisk flour, baking powder, and salt in a bowl.
- Beat butter and ½ cup sugar until fluffy. Mix in vanilla, whole egg, and egg yolk. Alternate adding dry ingredients and milk
- Spread batter into a thin layer in the pan and bake for 10-12 mins until golden. Cool completely and cut into 3 rectangles.
- Mix preserves, evaporated milk, salt, and peaches. Whip cream to stiff peaks, then fold into peach mixture.
- Layer ice cream, cake, and raspberries in a plastic-wrapped loaf pan. Freeze 8 hrs. Top with macerated peaches and raspberries before serving.
