Peach-Raspberry Ice Cream Cake

Name: Peach-Raspberry Ice Cream Cake
Total time: 9 h
Yield: 10 to 12 servings
Ingredients: 1 ripe peach, finely chopped (about 170 grams/1 1/4 cups; no need to peel it); 2 tablespoons granulated sugar; 2 cups/240 grams raspberries, lightly mashed; 1/2 cup/154 grams good-quality peach preserves, large fruit pieces chopped; 1/2 cup/120 milliliters evaporated milk; Pinch of salt; 1 1/2 cups/360 milliliters heavy cream; 3/4 cup/95 grams all-purpose flour; 3/4 teaspoon baking powder; 1/2 teaspoon kosher salt; 5 tablespoons/70 grams unsalted butter, at room temperature, plus more for greasing pan; 1/2 cup/100 grams granulated sugar; 1/2 teaspoon pure vanilla extract; 1 large egg plus 1 large egg yolk, at room temperature; 2 tablespoons/30 milliliters whole milk, at room temperature; 1 ripe peach, thinly sliced (no need to peel it); 1/2 cup/60 grams raspberries; 1 tablespoon granulated sugar

By Samantha Seneviratne

Total Time: 1 hour, plus 8 hours' chilling
Rating: 4(327)
Notes: Read community notes

Adults swoon and children squeal at the prospect of ice cream cake. This from-scratch version, with layers of peach-studded ice cream, raspberries and tender butter cake, will delight both those contingents. The ice cream here does not require an ice cream maker; it's made by folding freshly whipped cream into a mixture of chopped peaches, peach preserves and evaporated milk. It is deliberately less sweet than other no-churn ice cream recipes you'll see, to avoid overwhelming the delicate peach flavor. But if you prefer, you can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.

Featured in: Sweet Summer Peaches, Made Even Sweeter

Learn: How to Make Ice Cream

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Ingredients

Yield:10 to 12 servings

For the Peach Ice Cream and Raspberries

1ripe peach, finely chopped (about 170 grams/1¼ cups; no need to peel it)
2tablespoons granulated sugar
2cups/240 grams raspberries, lightly mashed
½cup/154 grams good-quality peach preserves, large fruit pieces chopped
½cup/120 milliliters evaporated milk
Pinch of salt
1½cups/360 milliliters heavy cream

For the Cake

¾cup/95 grams all-purpose flour
¾teaspoon baking powder
½teaspoon kosher salt
5tablespoons/70 grams unsalted butter, at room temperature, plus more for greasing pan
½cup/100 grams granulated sugar
½teaspoon pure vanilla extract
1large egg plus 1 large egg yolk, at room temperature
2tablespoons/30 milliliters whole milk, at room temperature

For Serving

1ripe peach, thinly sliced (no need to peel it)
½cup/60 grams raspberries
1tablespoon granulated sugar

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan and line with parchment paper. Butter the parchment.
Step 2
Macerate fruit: In a small bowl, combine chopped peaches and 1 tablespoon sugar. In another bowl, combine mashed raspberries with 1 tablespoon sugar. Let both macerate for at least 1 hour while you bake the cake.
Step 3
Prepare cake: In a medium bowl, whisk together flour, baking powder and salt.
Step 4
In a large bowl, with an electric mixer on medium, beat together butter and ½ cup sugar until light and fluffy, about 3 minutes. Scrape down sides of bowl, then beat in vanilla extract and the whole egg. Scrape down sides of bowl again, then beat in egg yolk. With the mixer on low, beat in half the flour mixture, followed by the milk, and then the remaining flour mixture.
Step 5
Transfer batter to pan and spread it into a thin, even layer. Bake until cake is golden brown and springs back when pressed lightly, 10 to 12 minutes. Let cool in pan on a rack for 10 minutes. Run a small thin knife or spatula around the cake, then carefully turn out onto rack to cool completely. Discard parchment.
Step 6
Prepare ice cream: In a large bowl, combine preserves, evaporated milk, salt and macerated peaches, plus any juices. In another large bowl, whip cream to stiff peaks (do not overbeat). Gently fold cream into peach mixture.
Step 7
Assemble ice cream cake: Line a 9- by-5-inch loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
Step 8
Cut cooled cake into thirds, making three rectangles 9 by 4⅓ inches each. (You want a ¼-inch border of space around each cake layer once it's in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
Step 9
Add a third of the cream mixture (about 1⅓ cups) to pan and smooth into an even layer. Top with one cake layer, pressing down slightly so cream comes up and around sides of cake evenly. Drain mashed raspberries, then spread half the fruit onto cake. Repeat process a second time, adding another third of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining raspberries. Add remaining cream, then top with final cake layer, pressing down slightly so cream comes up and around sides. Use plastic overhang to wrap cake up tightly. Freeze until firm, at least 8 hours.
Step 10
To serve, toss sliced peach with ½ cup raspberries and 1 tablespoon sugar and let macerate until a bit juicy, about 10 minutes. Remove cake from freezer, unwrap, and lift out of pan. Invert onto a serving plate and let stand at room temperature for 5 to 10 minutes. Top with peach-raspberry mixture.

Ratings

4 out of 5

327 user ratings

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Private Notes

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Cooking Notes

Celia6 years ago

I just made this and it is setting up for tonight. A 'birthday cake' for the 100th Birthday of the National Parks. I tasted the ice cream and I think you do NOT wanted sweetened condensed milk. There is sugar on the macerated peaches and the good quality peach preserves is sweet which ends up sweetening the cream. It tastes awesome. I cant wait to try to finished firmed up final product!

Kasia Pilat6 years ago

The ingredients list has been updated.

MTNYC6 years ago

Samantha, It may be a NYT webpage error, but some of the cake ingredients are missing in the recipe's ingredients list!!!

Susan O.6 years ago

I would welcome some clarification from Samantha Seneviratne or host of today's posting, Sam Sifton. The reviewers' comments have left me wondering whether the recipe has been corrected to reflect their concerns. It's too good to just forget, so It would be nice to know. Thanks to everyone who can help.

Anjali4 years ago

I made this today and it was delightful! The cake was lightly sweet and the ice cream was refreshing. I would suggest a few alterations though: - I added some almond extract to the cake. The almond gives the cake another dimension of flavor beyond just "sweet" - I used store-bought ice cream- it worked fine, but I'd suggest draining the liquid from the fruits because the ice cream was way too liquidy - I halved the sugar in the cake - lastly, I topped with mint sprigs and chopped almonds! Yum!

Sharon6 years ago

We don't usually make our notes public, but this recipe was not that good. We even made homemade preserves for the "ice cream" but that layer ended up tasting ice-y. The flavor ratios were off and the whole thing just didn't work together very well. Can't recommend this recipe in good faith.

tpol6 years ago

this is delicious. Notes: less ice cream would have worked. The balance seemed off a bit and the cake's outer layer was too thick. when i pulled the cake out of the freezer the saran wrap was stuck to the frozen pan. i had to run a dull knife around to get it out and punctured the plastic wrap in a few places. we ate 1/2 and put the other 1/2 in the freezer and left it there for a week. we just ate it and it tasted much better. the peach ice cream was peachier and the cake had more flavor.

Wendy Robbins6 years ago

I made this a few days in advance of serving it, as I do with my well-loved semi-freddos. I would recommend that you remove it from the freezer a half hour in advance of serving as it is extremely hard to cut when frozen solid. Also, the only layer that did not thaw was the crushed raspberry filling. It tasted more like a sorbet. I also passed around a raspberry glaze, made from crushed berries and a little cornstarch. This dessert easily serves 10 people.

Ruth6 years ago

WONDERFUL!
I hate sweet stuff, so I put maybe a teaspoon of sugar into each fruit and less than 1/2 cup of sugar into the cream mixture.
Also could not find peach so used apricot preserves.
I used strawberries instead of raspberries because I was upstate and could not find any.
This was a slight mistake because if you don't mash them completely, they get icy and don't thaw easily.
However, after a few seconds in the microwave, it was PERFECT!

Chip6 years ago

You can use store-bought ice cream in place of the cream mixture here. Omit the evaporated milk and heavy cream; instead, combine the chopped peaches with the peach preserves and salt, then fold into two pints of softened good-quality vanilla ice cream. It will be richer, but a little messier to assemble.

Daisy1 year ago

This is a terrible recipe. I followed the cake recipe exactly as given. I do think that perhaps some clarification on which brand of Kosher salt to use would matter. Something really missing in the flavor (and nowhere close to a "Madeleine"). Texture made it hard to handle so good luck creating the ice cream cake. I gave up on that and used it for a one person strawberry shortcake, but will pitch the rest of the cake.

Kelly1 year ago

Out of the 5 adults who gathered for Easter dinner, not one of us completely enjoyed this dessert. The cake was the best part of this. The raspberries were entirely too tart, the "ice cream" was not sweet, but savory. The peach flavor did come through but the savory flavor of the cream dominated it, totally underwhelming our American-developed sweet taste expectations in desserts. I will try adapting the recipe using the cake with other ice cream ideas.

EPC1 year ago

Switched out the evaporated milk for coconut cream and it worked really well. Not so sweet and gives a slight coconut flavour. Also, salted butter in the cake gives it a more buttery flavour.

Julia h.1 year ago

Double the cake add more evaporated milk. The cake was too thin so double the recipe but still bake in 9x13". Add more evaporated milk and less heavy cream. The original ice cream was far too icy milk, but adding another 1/4 cup evaporated milk and less the heavy cream the same left the recipe with more ice cream smoothness.

dhwsmith2 years ago

Froze in a glass pan. Had a terrible time unmolding it. Next time I might line the pan with heavy duty foil, then with plastic wrap. Took a long time to thaw completely, but tasted better when it wasn't still frozen.

dhwsmith2 years ago

I ended up with two extra cups of peaches and whipped cream. Next time I would only whip one cup of cream.

Elaine3 years ago

Very delicious, attractive, easy-but-special dessert. Be sure to slice into 1/2 inch pieces to make it easy to eat! Any thicker and it's hard to get a fork through the frozen layers. I adapted it to make two using 4.8 cup Pyrex rectangular storage dishes by cutting the cake the long way into three strips 2.5", 3" and 3.5", increasing the heavy cream to 2 cups and bumping up the peaches and preserves. Really nice make-ahead option for a dinner party!

Margaret R3 years ago

Made this with my 5-year old granddaughter for her birthday. Delicious and pretty. One caveat: the raspberry layer froze hard as ice and took too long to soften. If I make this again for adults, I’d add some vodka or Cointreau to the raspberries to keep them from freezing quite so solid.

Sylvia4 years ago

Half a cup of sugar is more than 100g. 138g on my scale.

Alexandra4 years ago

Any suggestions for making this without plastic wrap? Parchment paper or wax paper perhaps?

Anjali4 years ago

Marsha4 years ago

I made it with gluten free flour and it was fabulous!

Maxine W5 years ago

This was delicious, but even after a short time out of the freezer, it was almost impossible to slice. I suggest putting it in the refrigerator for at least an hour before serving.

LoriL5 years ago

Has anyone made this in a round cake pan or springform pan? If you did, was it successful?

wendy5 years ago

Delicious and lovely looking cake - I forgot the baking powder for the cake but there was so much fruit and cream that it didn't matter the cake was a bit like a biscuit. I made with full cream and the texture was perfect. Raspberries were a bit icy and I added more as well for a thicker layer. I used home-bottled peaches and they worked well instead of macerated fresh. It served 8 of us with second helpings :-)

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