Peach Cobbler Ice Cream Cake
Votes: 2
The recipe's name comes from the American fruit pie cobbler, which is made by layering fruit and sugar in a baking dish and topping it with pastry.
Time: 1 hour 40 min.
Complexity: average
Servings: 12
Complexity: average
Servings: 12
Peach Cobbler Ice Cream Cake Recipe. The cake is made with layers of sponge cake, ice cream, peach puree, and a nut mixture topped with whole-grain graham crackers. The cake is topped with whipped cream, peaches in syrup, and a nut mixture.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 peach, peeled and cut into 2 cm pieces.
- 2 liters of vanilla ice cream
- 1/2 cup chopped pecans
- 1.5 cups granulated sugar
- Juice of 1 lemon
- 150 gr. whole grain crackers
- 4 tablespoons melted unsalted butter
- Special spray for lubrication
- 1.5 cups cold whipped cream
- 3 tablespoons powdered sugar
- 2 tsp vanilla extract
- 550 – 600 g of ready-made pound cake
(cupcake recipe, the main ingredients of which are flour, sugar, butter and eggs)
We recommend
Recipes with similar ingredients: vanilla ice cream, vanilla extract, peaches, cupcake, crackers, lemon juice, powdered sugar, pecans, cream
Cooking the dish according to the recipe:
- In a large saucepan, combine 1 1/4 cups granulated sugar, lemon juice, and peaches. Let sit for 15 minutes.
Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15 minutes, until the peaches are tender. Remove 3/4 cup of the peaches with a slotted spoon and refrigerate. They will be used for garnish.
Puree the remaining peaches and liquid in a blender until smooth, place in a bowl and refrigerate for about 1 hour until the mixture thickens. - Meanwhile, preheat the oven to 350°F (175°C) and cover a baking sheet with foil. Coarsely crumble the graham crackers and toss them on the prepared baking sheet with the remaining 1/4 cup granulated sugar, pecans, and butter. Spread the mixture into a thin layer.
Bake for 7 minutes, then stir and continue baking for another 6-10 minutes until golden brown. Let cool and firm, then crumble and set aside. - Form the cake: Let 1 liter of ice cream sit at room temperature for 10 minutes until soft and pliable. Grease a 22-cm (9-inch) pan with cooking spray and line the bottom and sides of the pan with plastic wrap, leaving a 5-cm (2-inch) border.
Place the softened ice cream in the prepared pan and spread the peach puree on top in an even layer. Freeze for 45 minutes, until the puree is firm. - Soften the remaining 1 liter of ice cream for 10 minutes, then spoon it on top of the peach puree. Sprinkle with 1 cup of the pecan mixture, pressing it into the top layer of ice cream.
Cut the pound cake lengthwise into 4-cm-thick slices and arrange them on top of the ice cream in a single layer. Cover with plastic wrap and freeze for at least 6 hours, or overnight if desired. - In a bowl, beat the heavy cream, powdered sugar, and vanilla with a mixer on medium speed until thick foam forms.
Remove the film from the cake, invert it onto a plate, and remove the pan and remaining film. Frost the top and sides with whipped cream.
Top with the reserved peaches and pecan mixture. Freeze for another 1 hour.
Categories:
Similar recipes
