Peach-Raspberry Ice Cream Cake

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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.

Original recipe

 

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

 

Macerate fruit:

  1. 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:

  1. Preheat oven to 350ºF.  Line a 9″ x 13″ baking pan with aluminum foil and grease it well.
  2. In a large bowl, with an electric mixer on medium, beat together butter and sugar until light and fluffy, about 3 minutes.
  3. Scrape down sides of bowl, then beat in vanilla extract and eggs.
  4. Beat in baking powder and salt.
  5. With the mixer on low, beat in half the flour, followed by the milk, and then the remaining flour.
  6. Transfer batter to pan and spread it into a thin, even layer.
  7. Bake until cake is golden brown and springs back when pressed lightly, 10-12 minutes.
  8. Let cool in pan on a rack for 10 minutes.
  9. 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:

  1. In a large bowl, combine jam, evaporated milk, salt, and macerated fruit, plus any juices.
  2. In another large bowl, whip cream to stiff peaks (do not overbeat).
  3. Gently fold cream into fruit mixture.

Assemble the cake:

  1. Line a 9″ x 5″ loaf pan with plastic wrap, leaving a 6-inch overhang on each side.
  2. 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.)
  3. Add 1 1/3 cups of the cream mixture to pan and smooth into an even layer.
  4. 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.
  5. Press down slightly on cake layer so cream comes up and around the sides of it evenly.
  6. Spread half of the jam or preserves on the cake layer.
  7. 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.
  8. Add another 1 1/3 cups cream, then top with final cake layer, pressing down slightly so cream comes up and around sides.
  9. Use plastic overhang to wrap cake up tightly. Freeze in the pan until firm, at least 8 hours.
  10. You’ll have some cream left over, which you can freeze in a separate container.
  11. 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.

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