Peach Raspberry Ice Cream Cake
Easy summer dessert, best when peaches are ripe.
Servings Prep Time
8 20minutes
Cook Time Passive Time
15minutes 6 hours
Servings Prep Time
8 20minutes
Cook Time Passive Time
15minutes 6 hours
Ingredients
Instructions
  1. Small dice peaches and mix with 1 tablespoon sugar.
  2. Mix raspberries with remaining sugar.
  3. Combine peach jam with evaporated milk and 1/2 of the peaches. Whip cream. Fold whipped cream into peach mixture.
  4. If you are using a prepared angel food cake, cut about 1/2 the cake into 1/2 inch slices. If using a homemade cake, cut the 9×13-inch cake into 3 slices. Line a loaf pan with parchment or plastic wrap.
  5. Add 1/3 of the cream mixture to the bottom of the pan. Top with 1 layer of cake. Top with 1 cup of the raspberries. Repeat with cream, cake, rapsberries. Finish with cream and cake. Freeze overnight, or at least 6 hours.
  6. Mix remaining peaches and raspberries.
  7. Remove cake from freezer. Slice. Serve with peaches and rapsberries.

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