Peach Cobbler Ice Cream Cake
Indulge in the ultimate summertime dessert with this Peach Cobbler Ice Cream Cake, a stunning combination of warm, spiced cobbler and creamy vanilla ice cream. Featuring layers of tender, cinnamon-infused peach cobbler and velvety ice cream, this dessert is a delightful fusion of two favorites. Fresh or canned peaches are gently spiced with cinnamon and nutmeg, then baked into a golden cobbler crust that perfectly complements the creamy, chilled ice cream layers. Topped with a decadent drizzle of caramel sauce and fluffy whipped cream, this easy-to-make masterpiece is an irresistible dessert for any gathering. With its balance of warm, fruity flavors and cool creaminess, this Peach Cobbler Ice Cream Cake is a freezer-friendly treat you’ll want to make again and again!
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Recipe Information
Ingredients
- 4 cups Peaches (fresh or canned, peeled and sliced)
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Whole milk
- 2 teaspoons Vanilla extract
- 8 cups Vanilla ice cream (softened)
- 2 cups Whipped cream (optional, for garnish)
- 0.5 cups Caramel sauce (optional, for drizzle)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a medium bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, and nutmeg. Stir well and set aside to let the juices release.
In a separate mixing bowl, whisk together the flour, baking powder, and salt.
Add the melted butter, milk, and vanilla extract to the flour mixture and stir until a smooth batter forms.
Pour half of the batter into the greased baking dish. Spread evenly with a spatula.
Spoon the peaches and their juices evenly over the batter, then pour the remaining batter on top.
Bake the cobbler for 35-40 minutes, or until the top is golden brown and set. Allow to cool completely.
Once the cobbler has cooled, transfer it to the freezer for at least 1 hour to firm up.
When ready, spread half of the softened vanilla ice cream evenly over the frozen cobbler layer. Freeze again for 30 minutes to set.
Spread the remaining ice cream on top to create a second layer. Freeze for at least 4 hours or until the entire cake is firm.
Before serving, garnish the top with whipped cream and drizzle with caramel sauce, if desired.
To serve, let the cake sit at room temperature for 5-10 minutes to soften slightly, then slice and enjoy!
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 19.3 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 310 mg | 13% | |
| Total Carbohydrate | 83.9 g | 31% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 65.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 252 mg | 19% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 420 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
