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Peach Raspberry Ice Cream Cake

This no-churn Peach Raspberry Ice Cream Cake is a showstopper, featuring layers of peach ice cream, tender butter cake, and fresh raspberries.
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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.