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

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Instructions

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).
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.
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.
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.
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.

Nutrition

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