Peach Cobbler Ice Cream Cake

Peach Cobbler Ice Cream Cake

So I know I just posted a birthday cake recipe like two weeks ago or whatever, but would you believe me if I told you that the funfetti cake was from two years ago, and that my actual birthday is tomorrow? 🎉👑 While I truly do love funfetti cake, this year I wanted something different.

I’ve been wanting to make ice cream for a couple of months now. I kept seeing all of these delicious recipes popping up, fueling my ice cream envy. I was waiting for a special occasion to make it though, and thank my lucky stars, I was born in the middle of ice cream season. Special occasion, check!

But how does one make ice cream cooler 😎 than ice cream? Put it in a cone? Nah, too boring. Go out and get some liquid nitrogen and join the crazy chemists? Maybe someday, but I am kind of an accident waiting to happen 😁, so extremely cold liquid is not on my list of okay’d materials currently. Then Tyler said, “Make an ice cream cake.” Oh my gosh, how simple and fun!

I had never made an ice cream cake before. Moreover, I’d never even thought about making an ice cream cake before. Once it got in my head though, I was hooked. After much deliberation, I decided on peach cobbler ice cream with vanilla bean cake. I had to do a little research on frosting that freezes well and came to the conclusion that whipped cream was crucial. But I’ve been loving buttercream lately, so I combined the two!

I’m pretty pleased with how it turned out. The cake is super moist and has a really smooth flavor. The peach cobbler ice cream literally tastes like peach cobbler with vanilla ice cream on top. The frosting is light and fluffy, but buttery and flavorful. It’s kind of magical actually. I have a confession, though. I’m not a huge fan of the no churn style of ice cream. It’s very rich, and I like my ice cream to be on the lighter side. Next time I make ice cream, I’ll probably experiment with alternatives, but as a whole, this cake was a win!

Peach Cobbler Ice Cream Cake
Peach Cobbler Ice Cream Cake
Vanilla Bean Cake
  1. 3/4 c butter
  2. 1 1/2 c sugar
  3. 4 egg yolks
  4. 1 t vanilla extract + beans from one stick of vanilla
  5. 1 t hazelnut extract
  6. 2 c flour
  7. 1/4 c cornstarch
  8. 1/2 t salt
  9. 1/2 t baking soda
  10. 2 t baking powder
  11. 1/3-1/2 c whole milk
  12. 1 c greek yogurt
Peach Cobbler Ice Cream
  1. 4 peaches peeled and chopped
  2. 1/2 c sugar
  3. 1/4 c flour
  4. cinnamon to taste
  5. 2 c cold heavy cream
  6. 14 oz sweetened condensed milk
  7. 1 t vanilla
  8. 1 recipe of sugar cookies broken into bitesized pieces
Sugar Cookies
  1. 1/2 c butter
  2. 1 c sugar
  3. 1 egg
  4. 1 t vanilla
  5. 1/2 t baking soda
  6. 1/2 t baking powder
  7. 1/2 t salt
  8. 2 c flour
Whipped Cream Frosting
  1. 1 c butter
  2. 4 1/2 c powdered sugar
  3. 1/2 c all purpose flour
  4. 1/2 t salt
  5. 1 t vanilla
  6. 1/2 c heavy whipping cream
Buttercream Frosting
  1. 1/3 c butter
  2. 1 1/4 c powdered sugar
  3. 1 T milk
  4. 1 t vanilla
  5. pinch of salt
Vanilla Bean Cake
  1. Preheat oven to 350° F and prepare two 9” round cake pans.
  2. Cream butter and sugar until light and fluffy.
  3. Add in egg yolks and beat until smooth.
  4. Add the vanilla beans and extracts (I also added some sweet dough butter emulsion which added a citrusy zing).
  5. In a separate bowl combine flour, cornstarch, salt, baking soda and powder and set aside.
  6. In a liquid measuring cup combine yogurt and milk and set aside.
  7. Add half of the yogurt mixture to the butter mixture and stir until just combined.
  8. Add half the flour mixture to the butter mixture and stir until just combined.
  9. Repeat with the rest of the yogurt and flour mixtures.
  10. Pour batter into the prepared cake pans and bake for 20-25 mins or until toothpick comes out clean.
Peach Cobbler Ice Cream
  1. In a medium sauce pan, combine peaches, sugar flour and cinnamon.
  2. Cook over medium heat until peaches are cooked and mixture has thickened, about 10 minutes.
  3. Allow mixture to cool.
  4. Line an 9-inch springform pan with clear wrap.
  5. In a cold mixing bowl whip the heavy cream until stiff peaks form.
  6. Stir in sweetened condensed milk until smooth.
  7. Fold in the cookie pieces, then the peach filling mixture.
  8. Pour the ice cream into the prepared springform pan and cover the top with additional clear wrap.
  9. Freeze for 6+ hours (I may have cheated because I ran out of hours in the day).
Sugar Cookies
  1. Preheat oven to 350° F and prepare cookie sheet.
  2. Cream butter and sugar until smooth.
  3. Add egg and vanilla.
  4. Combine baking soda, powder, salt and flour in separate bowl.
  5. Add to butter mixture until just combined.
  6. Drop cookies in tablespoon sized balls on prepared cookie sheet.
  7. Bake 9-11 minutes.
Whipped Cream Frosting
  1. In a mixer with paddle attachment cream butter until fluffy.
  2. Add in sugar, flour and salt and beat until smooth.
  3. Add the vanilla and cream and whip the frosting on med-high speed for 10+ minutes -the frosting should be very fluffy and sturdy.
Buttercream Frosting
  1. In an electric mixer with paddle attachment beat butter until pale and fluffy.
  2. Add powdered sugar, milk, vanilla, and salt and beat until smooth.
  1. After the cakes have cooled, cut off the tops to level if needed.
  2. Place first cake on a freezer-safe surface - I used a cardboard cake board.
  3. Remove the ice cream from the freezer, then the springform pan and peel off the plastic wrap.
  4. Place the ice cream on top of the first cake layer.
  5. Top with the second cake layer.
  6. Frost the entire cake with the whipped cream frosting and place back in the freezer for 10-15 min.
  7. While the cake is refreezing, put the buttercream frosting in a pastry bag fitted with the star attachment.
  8. Remove the cake from the freezer and decorate as desired.
  9. Place cake back in freezer until the buttercream has completely frozen, then dig in!
The Kitchen Adventurer

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