Peach Cobbler Ice Cream Cake
Layers of pound cake, vanilla ice cream, a graham cracker-pecan crumble, and pureed peach filling — a simplified, freezer-friendly take on a magazine showstopper.
- Prep Time
- 45 min
- Cook Time
- 35 min
- Total Time
- 1 hr 20 min
- Servings
- 12 servings
The first time I saw a version of this cake, it was in a magazine — a gorgeous, elaborate thing with fresh peaches, ice cream, pound cake, and whipped cream. It looked like the kind of summer treat you'd want to eat straight off the page.
After reading through the whole process, I decided to simplify it. Pureeing a can of peach pie filling is a lot faster than the original method, especially with a threenager tugging at my clothes demanding another snack even though the last twelve didn't seem to fill her up.
Peaches always make me think of two things: our local peach festival with its parade, vendors, and way too much food, and that "Millions of peaches" song from the nineties that I can't help but sing every single time.
Ingredients
- 1 peach, sliced 1/4 inch thick (optional, for garnish)
- 1 can peach pie filling
- 1 sleeve graham crackers
- 1/2 cup chopped pecans
- 4 tbsp. butter, melted
- 2 tbsp. brown sugar
- 3 pints vanilla (or peach) ice cream, softened
- cooking spray
- 1 box pound cake mix, plus ingredients to make the cake
- 8 oz. frozen whipped topping, thawed
Instructions
- 1Bake the pound cake according to the box directions in two 9 inch round cake pans. Cool in the pans 10-15 minutes, then turn out onto a cooling rack to cool completely.
- 2Puree the peach pie filling in a blender, transfer to a bowl, and freeze until thick, about 1 hour.
- 3Lightly crush the graham crackers and toss with the melted butter, pecans, and brown sugar. Spread on a cookie sheet and bake at 350°F for 5-7 minutes.
- 4Coat a 9 inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2 inch overhang.
- 5Place one cake layer in the pan, then spread the softened ice cream on top in an even layer.
- 6Sprinkle the graham cracker mixture on top, reserving a little for garnish, then top evenly with the peach puree.
- 7Add the second cake layer, cover with plastic wrap, and freeze at least 6 hours or overnight.
- 8Uncover, invert the cake onto a plate, and remove the springform ring and plastic wrap.
- 9Cover the top and sides with whipped topping, then garnish with sliced peaches, chopped pecans, and the reserved graham cracker mixture. Freeze until firm, about 1 hour.
