Best Pecan Peach Ice Cream Cake Recipes

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PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE



Peach and Butter Pecan Ice Cream Icebox Cake image

A few tweaks to the standard icebox cake formula make this ice cream cake stand out: jam, Ritz crackers, and a layer of butter pecan ice cream.

Provided by Kendra Vaculin

Categories     Pecan     Milk/Cream     Jam or Jelly     Vanilla     Summer     Ice Cream     Dairy     Quick & Easy     Fourth of July     Mother's Day     Father's Day     Labor Day     Memorial Day     Nut     Peach     Dessert     Frozen Dessert

Yield Makes one 9x5" cake

Number Of Ingredients 8

¼ cup raw pecans
1½ cups chilled heavy cream
1 tsp. powdered sugar
⅔ cup peach jam or preserves
½ tsp. vanilla extract
Pinch of kosher salt
30 Ritz crackers
½ pint butter pecan ice cream, softened at room temperature until pliable

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
  • Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
  • Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
  • To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

PECAN-PEACH ICE CREAM CAKE



Pecan-Peach Ice Cream Cake image

This is wonderful dessert for the winter months. The taste of summertime peach is always welcome during the long winter.-Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

2-1/4 cups crushed pecan shortbread cookies, divided
1 cup chopped pecans, toasted, divided
1/4 cup butter, melted
1 loaf (10-3/4 ounces) frozen pound cake, thawed and cubed
1 carton (1-1/2 quarts) peach or vanilla ice cream, softened
1 cup peach preserves

Steps:

  • In a small bowl, combine 2 cups cookie crumbs, 1/2 cup pecans and butter. Press onto the bottom of a greased 9-in. springform pan., Top with half of the cake cubes, ice cream and preserves. Repeat layers. Sprinkle with remaining cookie crumbs and pecans. Cover and freeze for several hours or overnight. Let stand at room temperature for 10 minutes before cutting.

Nutrition Facts : Calories 505 calories, Fat 27g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 218mg sodium, Carbohydrate 63g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.

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