Peach Cobbler Ice Cream Cake

Peach Cobbler Ice Cream Cake is the perfect summer dessert mash-up that brings together the nostalgic comfort of peach cobbler and the cool creaminess of ice cream cake. With layers of luscious peach compote, crunchy graham-pecan streusel, moist pound cake, and a light whipped cream topping, every bite gives you a medley of textures and flavors. This dessert not only looks gorgeous but is surprisingly easy to assemble once the components are prepared. It’s an ideal show-stopper for warm-weather celebrations or just a delightful treat on a lazy weekend. Get ready to impress your guests with a dessert that’s as stunning as it is delicious!

Why You’ll Love This Peach Cobbler Ice Cream Cake

  • Perfect summer flavors: Juicy peaches, buttery pecans, and sweet cream combine for a taste that screams sunshine.
  • A true texture sensation: Each bite delivers a delightful contrast—smooth ice cream, juicy peaches, crunchy graham-pecan crumble, and soft slices of pound cake.
  • Make-ahead marvel: Prepare in stages, freeze overnight, and decorate before serving—a low-stress dessert for busy days.
  • Crowd pleaser: Stunning presentation and familiar flavors make it a hit with guests of all ages.
  • Adaptable: Swap toppings or cake types to match dietary preferences or seasonal produce.

Ingredients

Here’s a revised list with streamlined formatting:

  • For the peach compote & puree
    • 1½ cups granulated sugar (divided)
    • Juice of 1 lemon
    • 4 ripe peaches, peeled and diced into ¾-inch cubes
  • For the crumble streusel
    • 1 sleeve (about 9 crackers) graham crackers, coarsely crushed
    • ½ cup chopped pecans
    • 4 Tbsp unsalted butter, melted
  • For the cake assembly
    • 4 pints vanilla ice cream
    • Cooking spray
    • 2 pound cakes (10–12 oz each)
  • For the whipped cream topping
    • 1½ cups cold heavy cream
    • 3 Tbsp confectioners’ sugar
    • 2 tsp vanilla extract

Step-by-Step: How to Make Peach Cobbler Ice Cream Cake

  1. Cook the peach compote
    • In a large saucepan, mix 1¼ cups sugar, lemon juice, and the diced peaches.
    • Heat over medium-high until it begins to simmer, then lower the heat and let it cook for around 15 minutes, or until the peaches are tender.
    • Using a slotted spoon, transfer ¾ cup of the cooked peaches to a bowl and refrigerate to use as a topping later.
  2. Make the crumble streusel
    • Preheat oven to 350°F and line a baking sheet with foil.
    • On the prepared sheet, toss together crushed graham crackers, ¼ cup sugar, pecans, and melted butter into an even layer.
    • Bake for 7 minutes, stir the mixture, and continue baking for another 6–10 minutes until golden brown and aromatic.
  3. Layer the cake—base & puree
    • Let 2 pints of vanilla ice cream sit at room temperature for about 10 minutes, until softened and easy to spread.
    • Lightly grease a 9-inch springform pan and line it with plastic wrap, ensuring a 2-inch overhang to help lift the cake later.
    • Press softened ice cream into the pan, smoothing evenly.
    • Spread chilled peach puree over the ice cream; freeze until set, roughly 45 minutes.
  4. Layer the cake—ice cream & streusel
    • Soften the remaining 2 pints of ice cream and spread it over the frozen puree.
    • Sprinkle 1 cup of the streusel and gently press into the ice cream layer.
    • Slice pound cakes lengthwise into 1½-inch slices and arrange them on top, trimming to fit.
    • Wrap the cake with plastic and freeze until completely firm—preferably for 6 hours or overnight.
  5. Add the whipped topping & garnish
    • In a mixing bowl, whip heavy cream, confectioners’ sugar, and vanilla until soft peaks form.
    • Unwrap the cake and invert it onto a plate; remove the springform ring and plastic wrap.
    • Frost the cake with whipped cream.
    • Garnish with reserved peach chunks and remaining streusel. Freeze about 1 hour before serving.

Helpful Tips
Peach Cobbler Ice Cream Cake

  • Choose ripe yet firm peaches to avoid a watery puree.
  • Prevent ice crystals: freeze each layer thoroughly before adding the next.
  • Softening technique: Place ice cream on the counter for 10 minutes—don’t microwave it!
  • Plastic wrap tip: Keep extra plastic wrap hanging over the edges to make lifting the cake easier and maintain its layered look when inverting.
  • Advance prep: The streusel and peach puree can be prepared up to two days in advance and kept stored separately.

Substitutions And Variations

  • Replace vanilla ice cream with peach, cinnamon, or bourbon-infused for a flavor boost.
  • For a fluffier feel, substitute pound cake with angel food or sponge cake.
  • Swap pecans with walnuts or almonds (or omit nuts for allergy-friendly).
  • For vegan/dairy-free, choose non-dairy ice cream and cream alternatives.
  • Elevate flavor: sprinkle a pinch of ground cinnamon or nutmeg into the puree.
  • Make mini versions in individual springform pans or ramekins—perfect for parties!

Storage Instructions

  • Uncut cake: tightly cover with plastic wrap and freeze; store up to 2 weeks.
  • Sliced pieces: place on a parchment-lined tray in freezer; separate layers with parchment and cover—store up to 5 days.
  • Thawing: transfer to refrigerator 1–2 hours before serving or let sit 10–15 minutes at room temperature.
  • Whipped cream freshness: best enjoyed within 24 hours of frosting for optimal texture; garnish before serving if storing longer.

Nutritional Information

(Approximate values per ⅙ slice)

  • Calories: 450 kcal
  • Total Fat: 21 g (11 g saturated fat)
  • Cholesterol: 80 mg
  • Sodium: 220 mg
  • Total Carbohydrates: 60 g (42 g sugars, 2 g dietary fiber)
  • Protein: 5 g

Keep in mind that nutritional values can differ depending on the brands and products you choose.

Serving Suggestions

  • Temperature is key: serve when ice cream is slightly softened—not rock solid.
  • Perfect pairings: This dessert shines alongside a cup of strong café-style coffee, a sparkling wine, or a sweet dessert wine.
  • Presentation tips: garnish plates with a drizzle of peach puree or honey, mint sprigs, or a dusting of cinnamon.
  • Plate smart: serve on chilled dessert plates to maximize the ice cream’s creamy texture.

Frequently Asked Questions About Peach Cobbler Ice Cream Cake

1. Can I substitute frozen peaches for fresh ones?
Yes, frozen peaches work well. Just be sure to thaw and drain them before cooking. You may need to simmer the mixture a little longer to achieve the desired thickness for the puree.

2. How do I prevent ice crystals in the cake?
Ensure each layer is thoroughly frozen before adding the next and wrap the cake tightly in plastic. Also, keep it covered when storing in the freezer.

3. How should I serve it for the best texture?
For optimal creaminess, transfer the cake from freezer to fridge about one hour before serving or let it sit at room temperature for 10–15 minutes.

4. Can I omit the streusel if I don’t like nuts?
Absolutely. You can skip the pecans or substitute with extra graham crackers. For added crunch, try coconut flakes or crushed cookies.

5. What round size works best?
A 9-inch springform pan gives you tall, elegant layers, but if you don’t have one, a deep cake pan with high sides can work—just line and wrap carefully.

6. Can I freeze leftovers? If so, how long will it stay fresh?
Keep uncut cake tightly frozen for up to two weeks; slices retain quality for 5 days. Thaw in the fridge about an hour before serving to enjoy creamy texture.

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Peach Cobbler Ice Cream Cake recipe

Peach Cobbler Ice Cream Cake


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  • Author: Lisa
  • Total Time: 9 hours 5 minutes
  • Yield: 10 servings 1x

Description

This Peach Cobbler Ice Cream Cake brings together sweet summer peaches, creamy vanilla ice cream, buttery graham-pecan crumble, and tender pound cake in one stunning frozen dessert. It’s an easy, make-ahead treat perfect for warm-weather celebrations and backyard BBQs!


Ingredients

Scale
  • For the Peach Compote & Puree:

  • 1½ cups granulated sugar (divided)

  • Juice of 1 lemon

  • 4 ripe peaches, peeled and diced into ¾-inch cubes

For the Streusel Crumble:

  • 1 sleeve graham crackers, crushed

  • ½ cup chopped pecans

  • 4 Tbsp unsalted butter, melted

  • ¼ cup granulated sugar

For Assembly:

  • 4 pints vanilla ice cream

  • Cooking spray

  • 2 (10–12 oz) pound cakes

For Whipped Topping:

  • 1½ cups heavy cream, cold

  • 3 Tbsp confectioners’ sugar

  • 2 tsp vanilla extract


Instructions

  1. In a saucepan, combine 1¼ cups sugar, lemon juice, and peaches. Let sit 15 min. Simmer over medium-high, reduce to low, and cook for 15 min. Remove ¾ cup peaches and chill. Puree remaining mixture and freeze until thick (1 hr).

  2. Preheat oven to 350°F. On a foil-lined sheet, mix crushed graham crackers, pecans, butter, and ¼ cup sugar. Bake 7 min, stir, then bake another 6–10 min until golden. Let cool.

  3. Soften 2 pints of ice cream. Spray and line a 9-inch springform pan with plastic wrap. Spread ice cream evenly. Add peach puree on top. Freeze 45 min.

  4. Soften remaining ice cream and spread over puree. Press in 1 cup streusel. Add pound cake slices on top. Wrap and freeze at least 6 hrs or overnight.

  5. Whip cream, confectioners’ sugar, and vanilla until soft peaks form. Unmold cake, frost with whipped cream, and garnish with chilled peaches and leftover streusel. Freeze 1 hr more before serving.

Notes

Make the peach puree and streusel up to 2 days ahead. Substitute sponge or angel food cake for a lighter texture. Vegan options work using plant-based ice cream and whipped topping.

  • Prep Time: 40 minutes
  • Cook Time: 25 minutes

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 42 g
  • Carbohydrates: 60 g
  • Protein: 5 g

Conclusion

Thank you for joining me on this sweet culinary adventure of creating Peach Cobbler Ice Cream Cake! I absolutely adore how the juicy peach compote, crunchy streusel, creamy ice cream, and soft pound cake layers come together to create a dessert that’s as visually stunning as it is delicious. It’s a breeze to prepare—most of it is hands-off freezing—and the end result is pure magic. I hope this recipe brings just as much joy to your table as it does mine. Wishing you joyful baking, unforgettable flavors, and sweet moments with the people you love.

 

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