Ridiculously hot summer weather + peach season = peach-raspberry ice cream cake! You’ll even have quite a bit of the delicate, fruity no-churn ice cream left over after you assemble the cake.
Peach-Raspberry Ice Cream Cake
Adapted from New York Times
Yield: 9″ x 4″ cake
For the cake:
- 3/4 cup gluten-free OR all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 tablespoons milk
For ice cream:
- 3 cups of ripe peaches OR nectarines, finely chopped (2-3 peaches OR nectarines; no need to peel them)
- 2 tablespoons granulated sugar
- ½ cup raspberry jam
- ½ cup evaporated milk
- Pinch of salt
- 2 cups heavy cream
- In a small bowl, combine chopped peaches OR nectarines and 2 tablespoons sugar. Let macerate for at least 1 hour while you bake the cake.
Bake the cake:
- Preheat oven to 350ºF. Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
- In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
- Scrape down sides of bowl, then beat in vanilla extract and eggs.
- Beat in baking powder and salt.
- With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
- Transfer batter to pan and spread it into a thin, even layer.
- Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
- Let cool in pan on a rack for 10 minutes.
- Run a small thin knife or spatula around the cake, then carefully lift out the aluminum foil with the cake still on it. Place on wire rack to cool completely. (The gluten-free cake is fragile, so you want to handle it as little as possible.)
Make the ice cream:
- In a large bowl, combine jam, evaporated milk, salt, and macerated fruit, plus any juices.
- In another large bowl, whip cream to stiff peaks (do not overbeat).
- Gently fold cream into fruit mixture.
Assemble the cake:
- Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
- Cut cooled cake into thirds, making three rectangles 9″ x 4 1/3″ each. (You want a 1/4-inch border of space around each cake layer once it’s in the loaf pan; depending on the shape of your pan, you may need to trim cake.)
- Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
- Run a thin knife under the first third of the cake to loosen it, and carefully transfer it into the pan. The gluten-free cake is fragile, but don’t worry if it breaks, because the ice cream will hold everything together.
- Press down slightly on cake layer so cream comes up and around the sides of it evenly.
- Spread half of the jam or preserves on the cake layer.
- Add another 1 1/3 cups of the cream; a cake layer, pressing down slightly so cream comes up and around sides; and remaining jam or preserves.
- Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
- Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
- You’ll have some cream left over, which you can freeze in a separate container.
- To serve the cake, remove from freezer, unwrap, and invert onto a serving plate. Let stand at room temperature for 5-10 minutes before slicing.