peach melba ice cream loaf cake
I FINALLY GOT AN ICE CREAM TREAT RIGHT, GUYS.
Alright, a bit of context to my yelling. Before this cake came to fruition, I attempted twice an identically-flavored ice cream sandwich. The idea was dope, the shortbread cookies cinnamon-scented and wonderful, but the finished product? An ugly-ass slop of melted horror that threw me into a bitch rage fit and temporarily discard the idea of baking anything else ever. Dramatic, right?
Not to mention, my attempts at a homemade peach jam were rotten, so that should’ve been an omen in the first place.
I was probably vacuuming or some shit when the concept of ice cream cake floated in my head like a voice from a benevolent fairly. Usually I’d dismiss that idea because I have 0 room in my freezer and its much harder to pawn off a frozen treat than a regular cake.
But dudes and not-dudes, I really wanted a peach treat before the season drifted away from my groping fingers, and this one is so worth scooching a few things over in the freezer. Far easier than a traditional layer cake, infused with summery peach and luscious raspberry jam, and finished with a hood of silky whipped cream and all the summer fruits atop. A cool, sweet treat after a hot frolic outdoors. Perfect.
Pound It!
I provide the option for either purchasing a pound cake (usually in the frozen section) or making your own. If you have the time, I do recommend you try out the lemon pound cake recipe I provided below. Homemade is quite simple and not fussy, and once its done you can pop it in the fridge overnight to ensure it’s a ready receptacle for the ice cream whenever you plan to assemble the cake. The lemony infusion is really special with the peach melba theme.
Speaking of – what is peach melba? Traditionally, a British dessert with vanilla ice cream, fresh peaches, and raspberry sauce. Nothing eccentric, but really fresh and lovely for hot summer bullshit. So there you go.
To start, level off the top of the pound cake if it domed (chances are, it did) and carefully cut into three relatively even slabs. Don’t make them totally lopsided but they don’t have to be perfect either.
Line a loaf pan with parchment and set the bottom layer inside. Spread peach ice cream in an even layer and swirl in raspberry jam. Try not to overmix so you have pretty swirls in the end. Add a second loaf layer, more ice cream, more jam, and then the top layer. I like to give the cake a firm press with both hands to really seal it all together. Wrap it up and pop in the freezer for several hours. I like a minimum of 3, but more is definitely acceptable and even encouraged. In fact, making this the day before you plan to serve is primo.
Top of the Order
When you are indeed ready to dish this baby out, we’re gonna spiff it up with a thick layer of homemade whip. Just heavy cream, vanilla, and powdered sugar for sweetness. Beat until super floof.
Flip the cake onto a plate or tray, swirl that whip all over, and finish with some gorgeous summer berries, cherries, and peach slices.
Slice and eat this up immediately. Leftovers aren’t impossible to store, but chances are they’ll be messy if you tried to cut everything at once and ended up with extra. If you are just serving a bit at a time, garnish and slice what you need and put the unadorned ice cream cake back in the freezer.
Really cannot endorse this fruity delight enough. So I won’t be boring with political speeches and instead will let you eat with your eyes and soak up what words I have provided. If I can’t convince you then, well, I’m shit out of luck, I guess. And you’re shit out of cake.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More awesome cakes and cupcakes to try:
Swirled Coconut Hot Fudge Oreo Sheet Cake
peach melba ice cream loaf cake
Ingredients
- 1 loaf lemon or vanilla pound cake
- 1 quart peach ice cream
- 3/4 cup raspberry jam
- 1 cup heavy whipping cream
- 1 tbsp vanilla extract
- 2-4 tbsp powdered sugar
- raspberries, peaches, and cherries, for garnish
Instructions
- Line a 9 x 5 inch loaf pan with parchment paper that overhangs the walls of the pan.
- Carefully slice a pound cake loaf into three relatively even layers, Don't worry if they aren't perfect!
- Set the bottom layer into the prepared loaf pan. Top with 1/2 of the ice cream. Swirl in 1/2 of the jam. Don't combine all the way – keep a swirly pattern in the ice cream. Top with the middle cake layer, the other half of the ice cream, and the remaining jam. Finish with the final layer of cake. Cover and freeze until firm, at least 4 hours.
- When ready to serve, make the whipped cream. Beat together the heavy cream, vanilla, and powdered sugar for 3-4 minutes until soft peaks form.
- Remove the cake from the loaf pan and invert onto a serving tray or plate. Dollop whipped cream overtop and swirl in additional jam, if desired. Arrange fruits on the whip. Slice and serve immediately.
Notes
lemon pound cake
Ingredients
- 1 stick salted butter, softened
- 1/2 cup sugar
- 1 tbsp lemon zest
- 3 eggs, at room temperature
- 1/4 cup plain whole milk Greek yogurt
- 1/3 cup lemon juice
- 1 tbsp vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 375 degrees. Grease a 9 x 5 inch loaf pan.
- Beat together the butter, sugar, and lemon zest until creamy, about 2-3 minutes. Whip in the eggs, one at a time, then beat in the Greek yogurt, lemon juice, and vanilla. Add the flour, baking powder, baking soda, and salt. Beat until just combined.
- Scoop the batter into the loaf pan. Bake 35-40 minutes until the center is no longer jiggly and an inserted toothpick emerges with just a few moist crumbs. Cool 5 minutes in the pan, then invert onto a wire rack. Cool completely.
