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Peaches and Blueberry Ice Cream Cake

Start with a frozen pound cake, and build a spectacular ice cream dessert!

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  • prep time 45 min
  • total time 10 hr 0 min
  • ingredients 9
  • servings 12
 

Ingredients

1
(10.75-oz.) pkg. frozen pound cake, thawed
1/2
gallon (8 cups) vanilla ice cream
2
medium peaches, peeled, pitted and chopped (1 1/2 cups)
2
tablespoons amaretto or 1/2 teaspoon almond extract
1
cup fresh blueberries, chopped
3
tablespoons peach preserves
1
cup whipping cream
3
tablespoons powdered sugar
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Line 9x5-inch loaf pan with plastic wrap. Cut pound cake horizontally into 4 equal slices; cut 1 slice in half. Line plastic wrap-lined loaf pan with cake slices, using half slices on ends.
  • 2 Working fast, scoop 2 1/2 cups of the ice cream into medium bowl; mash slightly. Gently fold in 1/2 cup of the peaches and 1 tablespoon of the amaretto. Spoon into loaf pan; spread evenly. Freeze 30 minutes or until slightly firm.
  • 3 Meanwhile, in small bowl, combine blueberries and preserves; mix well. Pour blueberry mixture over frozen peach ice cream; spread evenly. Freeze 20 minutes or until slightly firm.
  • 4 Again working fast, in same medium bowl, slightly mash remaining 5 1/2 cups ice cream. Fold in remaining 1 cup peaches and remaining tablespoon amaretto until well combined. Gently spoon over blueberry layer; spread evenly. Cover with plastic wrap; freeze at least 8 hours or overnight until firm.
  • 5 In small bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Invert frozen dessert onto serving platter; remove pan and plastic wrap. Spread whipped cream over sides and top of dessert. Freeze at least 15 minutes or until serving time.
  • 6 Remove dessert from freezer. Cut into slices; place on individual dessert plates. If desired, garnish each serving with additional fresh peach slices and blueberries. Let stand 5 to 10 minutes before serving.
  • 1 Line 9x5-inch loaf pan with plastic wrap. Cut pound cake horizontally into 4 equal slices; cut 1 slice in half. Line plastic wrap-lined loaf pan with cake slices, using half slices on ends.
  • 2 Working fast, scoop 2 1/2 cups of the ice cream into medium bowl; mash slightly. Gently fold in 1/2 cup of the peaches and 1 tablespoon of the amaretto. Spoon into loaf pan; spread evenly. Freeze 30 minutes or until slightly firm.
  • 3 Meanwhile, in small bowl, combine blueberries and preserves; mix well. Pour blueberry mixture over frozen peach ice cream; spread evenly. Freeze 20 minutes or until slightly firm.
  • 4 Again working fast, in same medium bowl, slightly mash remaining 5 1/2 cups ice cream. Fold in remaining 1 cup peaches and remaining tablespoon amaretto until well combined. Gently spoon over blueberry layer; spread evenly. Cover with plastic wrap; freeze at least 8 hours or overnight until firm.
  • 5 In small bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. Invert frozen dessert onto serving platter; remove pan and plastic wrap. Spread whipped cream over sides and top of dessert. Freeze at least 15 minutes or until serving time.
  • 6 Remove dessert from freezer. Cut into slices; place on individual dessert plates. If desired, garnish each serving with additional fresh peach slices and blueberries. Let stand 5 to 10 minutes before serving.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe
Calories
400
(
Calories from Fat
205),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
13g,
13%
),
Cholesterol
90mg
90%;
Sodium
100mg
100%;
Total Carbohydrate
43g
43%
(Dietary Fiber
1g
1%
  Sugars
30g
30%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
2%;
Calcium
14%;
Iron
2%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.