A l m o s t d o n e .
That was my go-to phrase for this recipe.
“Aren’t you finished with that cake yet?”
“I’m almost done!”
“Geez, how many days is this going to take?”
“I’m ALMOST DONE!”
“Do you actually have to take 500 pictures of this cake? When will you be done? We want to taste it!”
“Hey now, I’ve only taken 60, OKAY; it’s a struggle in the picture department. Gosh, I’m ALMOST DONE!”
Needless to say, this eight-pound, bourbon-spiked hunk of a cake was a challenge. It took me three days of focus, improvisation, and perfectionism (along with a fair amount of fuming) to produce this sinfully rich, peachy monster. But, don’t let me scare you away from trying this recipe; I totally brought on the struggle myself. I have this thing where I see a recipe that calls for pre-made cake or ice cream (or in reeallly pathetic cases, marshmallows), and the first thing that goes through my head is, “Oh no no, that won’t do. I better make everything from scratch.” It always seems like such a cool idea, but it stretches projects out for daaays. By the time I finish completely homemade recipes, the phrase that runs through my head is, “You are actually ridiculous.”
It’s totally true, and I’m embracing it. The cake was very decadent and creamy, with a subtle peach flavor, so it was worth it! But, that doesn’t mean YOU have to be Martha Stewart and bake your own graham crackers for the crumble. No. M-Stewwz is a stud and all, but don’t do that to yourself.
That said, I do recommend baking a pound cake from scratch using a 9-inch round cake pan. The original recipe calls for carving up rectangular pound cakes, and that’s just unnecessary. Also, I should mention that I added 1 tbsp of Bourbon to my homemade ice cream base, and therefore accidentally turned the cake into a drunken peach BOURBON ice cream cake. I came to the conclusion that I really don’t care for the flavor of bourbon. Whoops.
Moral of the story? Don’t add too much booze to homemade ice cream and don’t be M-Stewwz. Buy good-quality store-bought vanilla ice cream and graham crackers and move on with your life.
baking assembling 🙂
*(Thank you, Auntie B. and Uncle K., for the fresh peaches!! They were delicious!)
Peach Crumble Ice Cream Cake
- 1 pound cake, baked in a 9-inch round cake pan
- 4 pints vanilla ice cream (homemade if you want…)
(For the Crumble)
- 9 graham crackers
- 1/2 cup chopped pecans
- 4 tbsp. unsalted butter, melted
- 1/4 cup granulated sugar
(For the Peach Filling)
- 4 peaches, peeled and diced
- 1 1/4 cups granulated sugar
- juice of 1 lemon
(For the Whipped Cream)
- 1 1/2 cups cold heavy cream
- 3 tbsp. confectioner’s sugar
- 2 tsp vanilla extract
- Combine all the ingredients for the Peach Filling in a pot; allow the mixture to sit for 15 minutes. Then, bring it to a simmer over medium-high heat. Turn the heat down to low and cook until the peaches are tender, about 15 minutes. Remove 3/4 cup of peaches from the pot, and set them aside for the cake topping. Puree the remaining peaches and syrupy liquid until smooth. Transfer the peach sauce to a bowl and freeze until thick, about 1 hour.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with tin foil. Roughly crush the graham crackers, and toss with the 1/4 cup of granulated sugar, pecans, and melted butter. Spread the mixture out in a thin layer on the prepared baking sheet for 7 minutes. Then, toss the crumble and continue baking until golden brown, 8-10 minutes. Allow it to cool and harden; then crumble and set aside.
- To Assemble the Cake: Allow 2 pints of the vanilla ice cream to soften until spreadable. Coat a 9-inch spring form pan with cooking spray, then line the bottom and sides with plastic wrap, leaving a 2-inch overhang. Spread the ice cream into the bottom of the pan. Then, spread the peach filling evenly over the ice cream. Freeze until firm, about 45 minutes.
- Allow the remaining 2 pints of ice cream to soften. Then, spread it over the peach filling. Sprinkle one cup of the crumble over the ice cream and press it down a bit. Place the pound cake round on top of the crumble layer. Cover the entire cake with plastic wrap and freeze overnight.
- For the Whipped Cream: Beat the heavy whipping cream, confectioner’s sugar, and vanilla with an electric mixer on medium speed until soft peaks form. Uncover the cake and invert it onto a plate, removing the springform ring. Spread the whipped cream evenly over the cake and top with the reserved peaches and crumble. Freeze for 1 hour.
*Let the cake sit for a few minutes before you slice it. Nobody wants to cut or eat a rock.
Pheww!! Enjoy 🙂