Peach Cobbler Ice Cream Cake

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The first time I saw the original version of this cake, it was in a magazine. It was a gorgeous, elaborate cake with fresh peaches, ice cream, pound cake and whipped cream. It seemed like such a perfect summer treat, and it made me want to eat the picture in the magazine.

After going over all the ingredients and process of the recipe, I decided to simplify it. Pureeing a can of peach pie filling is much faster, especially when a threenager is tugging at your clothes wanting another snack…because the first 12 items they ate weren’t enough.

Peaches make me think of two things…

A huge peach festival that happens in a small nearby town where EVERYBODY comes in to watch the parade, check out the vendors, live music, and drool over the show cars. Oh, and the food. SO. MUCH. FOOD.

Being a big fan of 90’s music, it also makes me immediately start singing, “Millions of peaches, peaches for me!” Come on now, you know the song, right?? Please tell me I’m not the only goofball that does this.

Peach Cobbler Ice Cream Cake

1 peach, cut into 1/4 inch slices (optional for garnish)

1 can peach pie filling

1 sleeve graham crackers

1/2 cup chopped pecans

4 tablespoons butter, melted

2 tablespoons brown sugar

3 pints vanilla (or peach) ice cream, softened

cooking spray

1 box pound cake mix (plus ingredients to make cake)

8 oz. frozen whipped topping, thawed

Bake the pound cake according to directions on the box in two 9 inch round cake pans. Cool in pans on cooling rack for 10-15 minutes, turn cakes out on cooling rack to cool completely. Puree the peach pie filling in a blender, transfer to a bowl and freeze until thick, about 1 hour. Lightly crush graham crackers, place in a bowl. Add melted butter, pecans, and brown sugar, toss to coat. Spread on a cookie sheet and bake at 350 degrees for 5-7 minutes. Coat a 9 inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a two inch overhang. Place 1 cake in pan, then spread softened ice cream on top of cake into a smooth layer. Sprinkle graham cracker and pecan mixture on top, reserve a small amount for garnish on top of cake. Top evenly with the peach puree. Place other cake layer on top, cover with plastic wrap and place in freezer to set at least 6 hours or overnight. Uncover the cake and invert onto a plate, remove the springform ring and the plastic wrap. Cover the top and sides with the whipped topping, top with sliced peaches and chopped pecans as a garnish. Freeze until firm, about 1 hour.