This summer, why not try a refreshing and tasty peach melba ice cream cake. This updated classic dessert, combines two different fruits is perfect for a warm summer day.
When it’s hot outside, but you still want to enjoy a delicious summery dessert, this peach melba ice cream cake is for you! It’s an easy ice cream cake that not only looks impressive, it’s a wonderful combo of creamy ice cream and summer fruits.
What is Peach Melba?
Peach Melba is a classic ice cream dish with blanched sugared peaches, raspberry sauce, and vanilla ice cream. This type of dessert became popular after it was invented in 1892 or 1893 by the French Chef Auguste Escoffier at the Savoy Hotel, London, to serve as a ‘thank you’ to Nellie Melba (that’s how it got its name), a famous operatic soprano who had gifted him opera tickets.
Peach Melba Ice Cream Cake
Ingredients:
- Peaches – Three to four large fresh peaches for the ice cream cake topping.
- Raspberries – Two 6-ounce containers of fresh raspberries for the raspberry puree sauce used in the ice cream and as a side sauce.
- Vanilla Ice Cream – 48 oz. vanilla ice cream for the ‘cake’ portion. I used Tillamook French Vanilla, but use your favorite vanilla ice cream.
- Shortbread Cookies – One package of Lorna Doone shortbread cookies to create the crust for the ice cream cake.
- Sugar – Used to sweeten the peaches and raspberry puree sauce.
- Butter – Unsalted butter to use as a binder for the Peach Melba Ice Cream Cake crust.
- Cornstarch – To help thicken the raspberry puree sauce.
- Optional – Toasted slivered almonds for garnish and crunch.
Supplies:
- 9″ springform pan – Needed to create the ice cream cake shape.
- Saucepan – Used to cook down raspberries for the raspberry sauce.
- Food processor or bag/meat tenderizer – For crushing the shortbread cookies for the cake crust.
- Sieve – To strain the seeds out of the raspberry sauce.
- Mixing utensils & bowls – Several spoons and bowls will be used to mix and store the peaches and raspberry puree.
- Measuring spoons
- Knife/Cutting board
How to Make Peach Melba Ice Cream Cake
Note: The crust and ice cream portion (vanilla ice cream with raspberry puree) can be made 24 hours prior to assembly. So if you are planning on serving this for a summer party dessert, make these parts a day ahead and complete the assembly of the Peach Melba Ice Cream Cake on the day of the party. If it’s especially hot, dress the top of the cake with peaches and place it in the freezer a few hours before serving.
Crust
Step 1. Using a bag and meat tenderizer or food processor, finely crush the shortbread cookies. Add into a large bowl.
Step 2. Melt butter in the microwave. Add butter to the crushed shortbread cookies and mix together until a crumbly texture forms.
Step 3. In a 9″ springform pan, press the shortbread mix onto the bottom and slightly up the sides. Cover and place in the refrigerator for 1 hour or until ready to fill with ice cream.
Raspberry Sauce
Vanilla Ice Cream & Raspberry Base
Step 4. Place two 6-ounce containers of washed raspberries into a saucepan with 3 tablespoons of sugar and 2 tsp. cornstarch. Cook over medium heat and bring to a boil, while mixing and breaking down the raspberries. Reduce the heat to low and continue to stir for 8-10 minutes until the sauce reduces and thickens. Remove from heat and strain. Set aside to cool.
Step 5. Remove the vanilla ice cream from the freezer and let sit for 10-15 minutes to soften. Scoop into a large bowl and add in 1/3 cup of the cooled raspberry puree sauce. Mix just enough to create swirls of raspberry in the ice cream.
Step 6. Remove the shortbread crust from the refrigerator. Evenly spread the vanilla ice cream over it, making it as level as possible. Cover and place in the freezer overnight. Place the leftover sauce in the fridge to use for a serving sauce.
Prepare Peaches
Step 7. Before serving, prepare the peaches by slicing them into 1/4″ thick pieces. Add peaches into a bowl with 2 tablespoons of sugar. Mix and set aside for 10 minutes.
Step 8. Before serving, remove the ice cream cake from the freezer. Arrange the sugared peaches in a circle on the top. Use the large slices to create an outside circle and smaller slices to create an inner circle.
Serving Peach Melba Ice Cream Cake
Step 9. Sprinkle toasted almonds over the peaches. Remove the outer ring of the springform pan. Slice and serve immediately with the reserved raspberry sauce OR place back into the freezer for 1-2 hours. Freezing for a few hours will help firm up the peaches, which makes it easier to slice. Note: The Melba Peach Ice Cream Cake can be frozen overnight, but the peaches will freeze and harden. Of course, the summer heat will most make quick work at defrosting the thinly sliced peaches.
This dessert is the perfect combination of sweet, tart, cool, and refreshing. It has quickly become a family favorite (this lasts about 24 hours in our house) summer treat. I hope you give this Peach Melba Ice Cream Cake a try and enjoy it as much as we do!
Peach Melba Ice Cream Cake
The classic Peach Melba made into an ice cream cake.
Ingredients
- 1 - 10 ounce package Lorna Doone shortbread cookies
- 1/4 cup unsalted butter, melted
- 2 - 6 ounce packs raspberries
- 5 tablespoons sugar
- 2 teaspoons cornstarch
- 42 ounce vanilla ice cream, softened
- 3 fresh peaches, cut into 1/4" slices
- 2 tablespoons toasted sliced almonds
Instructions
- Using a bag and meat tenderizer or food processor, finely crush the shortbread cookies. Add into a large bowl with melted butter. Mix until well combined and press into the bottom of a 9" springform pan and slightly up the sides. Place in the fridge for about an hour.
- While the crust is chilling, add raspberries to a saucepan over medium heat with 3 tablespoons of sugar and 2 teaspoons of cornstarch. Bring to a boil and lower heat to low. Continue to cook for another 8-10 minutes, making sure to periodically stir to prevent burning. Remove from the heat and strain. Let it completely cool.
- Remove the vanilla ice cream from the freezer and let sit for 10-15 minutes to soften. Scoop into a large bowl and add 1/3 cup of the cooled raspberry puree sauce. Mix just enough to create swirls in the ice cream.
- Remove the shortbread crust from the refrigerator. Evenly spread the vanilla ice cream mix over it, making it as level as possible. Cover and place in the freezer overnight. Place the leftover raspberry sauce in the fridge to use as a serving sauce.
- Before serving, prepare the peaches by slicing them into 1/4″ thick pieces. Add peaches into a bowl with 2 tablespoons of sugar. Mix and set aside for 10 minutes.
- Remove the ice cream cake from the freezer. Arrange the sugared peaches in a circle on the top. Use the large slices to create an outside circle and smaller slices to create an inner circle.
- Sprinkle toasted almonds over the peaches. Remove the outer ring of the springform pan.* Slice and serve immediately with the reserved raspberry sauce OR place back into the freezer for 1-2 hours. This will help firm up the peaches, which makes it easier to slice.**
Notes
*If the cake doesn't release easily from the springform, wrap a warm cloth around the outside of the pan OR run a butter knife around the inside edge.
**The cake can be frozen with the peaches overnight, but the peaches will freeze and harden. If you must make the cake 24 hours ahead, slice the peaches 1/8" thick. This will make it easier to slice and eat when fully frozen.
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