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Peaches and Blueberry Ice Cream Cake

(13)

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/12 of Recipe

Calories: 400
Calories from Fat: 205

% Daily Value

Total Fat: 23g; 35%
Saturated Fat 13g 65%
Cholesterol: 90mg; 30%
Sodium: 100mg; 4%
Total Carbohydrate: 43g; 14%
Dietary Fiber 1g 4% Sugars 30g
Protein: 5g

% Daily Value*:

Vitamin A: 12%; 12%
Vitamin C: 2%; 2%
Calcium: 14%; 14%
Iron: 2%; 2%

Exchanges:

1 Starch; 2 Other Carbohydrate; 4 1/2 Fat;

Carbohydrate Choice

3

*Percent Daily Values are based on a 2,000 calorie diet.

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