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Peach Melba Ice Cream Cake

Peach Melba Ice Cream Cake

Nutrition Facts
  • cal. (kcal) 376
  • Makes: 6 servings
  • Yield: servings
  • Prep: 20 mins
  • Cook: 10 mins
  • Freeze: overnight
  • Stand: 10 mins
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  • 1 pkg (10 oz) shortbread cookies (such as Lorna Doone), finely crushed
  • 1/4 cup unsalted butter, melted
  • 2 pkg (6 oz each) raspberries (3 cups)
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 3 containers (14 oz each) vanilla ice cream (such as Haagen-Dazs), softened slightly
  • 4 fresh peaches, peeled and cut into 1/4-inch slices
  • 3 tablespoons toasted sliced almonds


  1. Place crushed cookies in a large bowl; stir in butter until thoroughly combined. Press mixture into the bottom and partially up the side of a 9-inch springform pan. Refrigerate until ready to fill.
  2. Place raspberries, 2 tbsp of the sugar and the cornstarch in a small saucepan. Over medium heat, bring to a gentle simmer; cook 10 minutes, stirring occasionally. Strain and let cool.
  3. Stir 1/3 cup of the raspberry puree into softened ice cream and swirl. Spoon into springform pan and level off with a small spatula. Freeze overnight.
  4. Remove cake from freezer and let stand at room temperature for 10 minutes. Toss peaches with remaining 1 tbsp sugar; fan over top. Wrap sides of pan in a warm damp towel. Run a spatula around sides; carefully remove side of pan.
  5. Garnish with toasted almonds and serve with remaining raspberry puree.

Nutrition Information for Peach Melba Ice Cream Cake

Servings Per Recipe: 6
PER SERVING: 376 cal., 23 g total fat (12 g sat. fat), 89 mg chol., 136 mg sodium, 38 g carb. (2 g fiber), 6 g pro.