Peach And Butter Pecan Ice Cream Icebox Cake Recipes

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PEACH COBBLER ICE CREAM CAKE



Peach Cobbler Ice Cream Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 12

1 1/2 cups granulated sugar
Juice of 1 lemon
4 peaches, peeled and cut into 3/4-inch pieces
1 sleeve graham crackers (9 whole crackers)
1/2 cup chopped pecans
4 tablespoons unsalted butter, melted
4 pints vanilla ice cream
Cooking spray
2 10-to-12-ounce pound cakes
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Stir 1 1/4 cups granulated sugar, the lemon juice and peaches in a large pot; let sit 15 minutes. Bring to a simmer over medium-high heat, then reduce the heat to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender; transfer to a bowl and freeze until very thick, about 1 hour.
  • Meanwhile, preheat the oven to 350 degrees F and line a baking sheet with foil. Coarsely crush the graham crackers and toss with the remaining 1/4 cup granulated sugar, the pecans and butter on the prepared baking sheet; spread into a thin layer. Bake 7 minutes, then stir and continue baking until golden brown, 6 to 10 more minutes. Let cool and harden, then crumble and set aside.
  • Assemble the cake: Let 2 pints ice cream soften at room temperature until spreadable, about 10 minutes. Coat a 9-inch springform pan with cooking spray and line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the softened ice cream in the prepared pan, then top evenly with the peach puree. Freeze until the puree is firm, about 45 minutes.
  • Let the remaining 2 pints ice cream soften, 10 minutes, then spread over the peach puree. Sprinkle with 1 cup of the pecan mixture and press it into the ice cream. Cut the pound cakes lengthwise into 1 1/2-inch-thick slices; arrange the slices in a single layer on top of the ice cream, trimming as needed. Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
  • Beat the heavy cream, confectioners' sugar and vanilla in a bowl with a mixer on medium speed until soft peaks form. Uncover the cake, then invert onto a plate; remove the springform ring and the remaining plastic wrap. Cover the top and sides with the whipped cream. Top with the reserved peaches and remaining pecan mixture. Freeze until firm, about 1 hour.

PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE



Peach and Butter Pecan Ice Cream Icebox Cake image

A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.

Provided by Kendra Vaculin

Categories     Pecan     Milk/Cream     Jam or Jelly     Vanilla     Summer     Ice Cream     Dairy     Quick & Easy     Fourth of July     Mother's Day     Father's Day     Labor Day     Memorial Day     Nut     Peach     Dessert     Frozen Dessert

Yield Makes one 9x5" cake

Number Of Ingredients 8

¼ cup raw pecans
1½ cups chilled heavy cream
1 tsp. powdered sugar
⅔ cup peach jam or preserves
½ tsp. vanilla extract
Pinch of kosher salt
30 Ritz crackers
½ pint butter pecan ice cream, softened at room temperature until pliable

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
  • Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
  • Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
  • To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

PEACHES-AND-CREAM ICE CREAM CAKE



Peaches-and-Cream Ice Cream Cake image

Even if all you're celebrating is the splendor of a summer day, this festive dessert is a colorful cake that's more about assembly than about baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 12

1/2 cup (1 stick) unsalted butter, softened, plus more for pan
1 1/2 cups cake flour (not self-rising)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
2 large eggs, separated
1/2 cup buttermilk
Vegetable-oil cooking spray
1 1/2 pints vanilla ice cream, slightly softened
1 1/2 pounds ripe peaches, cut into 1/2-inch pieces (about 2 1/4 cups)
2 pints peach sorbet, slightly softened

Steps:

  • Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan, and line with parchment paper. Butter parchment; set aside. Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.
  • Put butter and 3/4 cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.
  • Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.
  • Bake until light golden and a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.
  • Coat a 10-by-5-inch loaf pan with cooking cooking spray; line with parchment, allowing a 1-inch overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3-inch overhang.
  • Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out. Serve immediately.

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