Peaches and Cream Ice Cream Cake

Peaches and Cream Ice Cream Cake
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:



Fresh peaches folded into vanilla bean ice cream makes a delicious filling for a homemade vanilla cake.


  • 1 ½ cups all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp fine salt
  • ½ cup butter, softened
  • ¾ cup sugar
  • 2 large eggs
  • 1 tsp vanilla
  • ½ cup buttermilk
  • 3 cups vanilla bean ice cream, softened
  • 2 ripe peaches, diced (about 1 cup)
  • Powdered sugar


  1. Heat oven to 350°F. Butter an 8” cake pan and line with parchment paper; set aside.
  2. In a bowl whisk together flour, baking powder and salt; set aside.
  3. In a large mixing bowl beat together butter, sugar, eggs and vanilla until well blended. Add ⅓ of flour mixture; mix well. Add half the milk mixture; mix until combined. Repeat ending with flour mixture. Pour into prepared pan.
  4. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack; cool in pans for 10 minutes. Remove from pan; cool completely.
  5. With the bottom of the cake up; split cake in half horizontally. Spread ice cream over the cut side of the cake; top with peaches and press lightly into ice cream. Top with other cake layer; dust with powdered sugar. Freeze for at least 1 hour before serving.
  6. Freeze leftovers.


Allow cake to stand at room temperature for 15-20 minutes before cutting and serving. A knife dipped in hot water and wiped dry can make cutting an ice cream cake easier.

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