Peach Melba Ice Cream Cake

Peach Melba Ice Cream Cake
Servings: 6 Yield: servings Prep 20 mins Cook 10 mins Freeze overnight Stand 10 mins


  • 1 pkg (10 oz) shortbread cookies (such as Lorna Doone), finely crushed
  • 1/4 cup unsalted butter, melted
  • 2 pkg (6 oz each) raspberries (3 cups)
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 3 containers (14 oz each) vanilla ice cream (such as Haagen-Dazs), softened slightly
  • 4 fresh peaches, peeled and cut into 1/4-inch slices
  • 3 tablespoons toasted sliced almonds

Make It

1. Place crushed cookies in a large bowl; stir in butter until thoroughly combined. Press mixture into the bottom and partially up the side of a 9-inch springform pan. Refrigerate until ready to fill.

2. Place raspberries, 2 tbsp of the sugar and the cornstarch in a small saucepan. Over medium heat, bring to a gentle simmer; cook 10 minutes, stirring occasionally. Strain and let cool.

3. Stir 1/3 cup of the raspberry puree into softened ice cream and swirl. Spoon into springform pan and level off with a small spatula. Freeze overnight.

4. Remove cake from freezer and let stand at room temperature for 10 minutes. Toss peaches with remaining 1 tbsp sugar; fan over top. Wrap sides of pan in a warm damp towel. Run a spatula around sides; carefully remove side of pan.

5. Garnish with toasted almonds and serve with remaining raspberry puree.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 376, Fat, total (g): 23, chol. (mg): 89, sat. fat (g): 12, carb. (g): 38, fiber (g): 2, pro. (g): 6, sodium (mg): 136, Percent Daily Values are based on a 2,000 calorie diet.