I am trying to have more fun in the kitchen. Actually, I’m just trying to have fun more generally. On a picnic next to the lake in one of the first warm days of the Chicago season, I mentioned my friends that this is my summer of itself, and I am excited to support myself in the fun of everything. That means saying yes to exits, new restaurants, trying new hobbies and saying that to play with more flavors and ingredients in the kitchen.
While I am definitely trying to change my weekly meal planning of my usual trends, I am also extending philosophy to my desserts. Like some with a great sweetness, I always need a dessert in the house. This summer, I want to have fun with the sweets that I am baking, and this peach crumble ice cream cake marks all those boxes and more.
An ice cream cake in its most basic form is simply cookies and beaten cream in layers together, then cools so that it can cut it and serve. Basically, it is the dessert OG No-Bake. It is easy to prepare, a dream to go in front, and always comes to the place. I have made some ICSBOX cakes in my day, but in an effort to bow more, I wanted to play in the flavors of summer and create many layers. This cake takes the classic flavors of a peach crumble, one of Summer’s best desserts, and uploads the bet with some fun flavors and textures.
Ingredients for this peach crumble ice cream cake
- Flour
- Butter
- Oatmeal
- Brown sugar
- Peaches
- Lemon
- Cardamom
- Whipped cream
- Cream cheese
- Cookies
- Peach preservation
- Vanilla ice cream
How to assemble an ice cream cake
While an ice cream cake with many layers can be elegant and impression when it is cut, it is really very easy to make, with some important notes.
First, whatever the container you are using: a pan, a brownie tray, etc., align the pan with plastic wrap and/or parchment paper. If you use only a plastic wrap, keep in mind that the exterior of the cake will sometimes collect wrapping lines that you will want to cover or soften if you care about aesthetics. If I use parchment paper, I like to overlap both directions to prevent any of the ingredients from adhereing to the edges where there would be paper otherwise.
To place, I like adding heavier ingredients, such as ice cream, at the bottom of the pan. When turning to serve, this will be the upper part of the portion. I find that ice cream and James filter a little more when they are assembled, so to create clean layers, I like to add them first. We want the cookies to soften, so it is also important to ensure that they are completely covered by the cream to configure as we want. Be generous with layers, textures and flavors, and will have the perfect cake.
Also be sure to let the cake cool completely in the freezer to prepare for an easy cut!
How to make the components for this ice cream cake in advance
For this ice cream cake, we have many layers, but everything or can be done in advance.
The crumble is the only component that must bake to be super crunchy. Mix crumble ingredients and add large pieces of the dough to a pan. Bake until golden brown and let cool completely. Then you can store in an Airtht container until it is ready to assemble. If you do not want to make crumble, you could also replace your favorite farola.
The peaches can also be cooked in advance, since they must cool before assembly. I like to do the thesis and collapse on the day in advance when I am doing the cake, so it is easy to have all the components of the layer ready to work.
For cookies, you will want to wear a thin cookie to soften in the cake while adjusting. I like the thin cookies of Tate Bakeshop for an ice cream cake like this. I used the snickerDoodle variety in this version, but I have used lemon cookies in another version that I also love!
There are many ways to customize this cake. I think adding some cherries to the peaches could be a fun combination of fruits, or could use a small layer of strawberry canned to add an extra flavor. As I mentioned, you can change the crumble for a granola if you want it, and you can always wear a thin layer of cake instead of the cookies, if you prefer. The options are endless!
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Description
An easy summer dessert full of classic flavors of Peach Croble.
For crumble:
- 4 tablespoons butter
- 1/2 cup Brown sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon cinnamon
- 1/2 flour
- 1/4 cup Enrolled Avena
For peaches:
- 1 tablespoon butter
- 1/2 teaspoon Earth cardamom
- 1– 2 tablespoons of brown sugar
- 1/2 teaspoon Salt
- 1 8 oz bag or frozen slices or 3 large peaches, slices
- lemon juice
For the cake:
- 8 oz Heavy beating cream
- 4 oz Cream cheese
- 1/4 cup Icing sugar
- 1/2 teaspoon Salt
- 1/2 teaspoon vanilla
- 1 pint Vanilla ice cream, soft
- 1 JAR Durazno preservation (optional)
- 1 Package of thin cookies of choice (like Tate’s)
- Prepare the crumble. In a safe microwave bowl, the butter melt in 15 second increases. Let cool slightly, then add brunette sugar, salt and cinnamon. Stir to dissolve the brown sugar and the mixture is thick. Add the flour and rolled oatmeal, and stir to combine. The mixture must sustain its shape when pressed in your hand. Focus a leafy tray with parchment paper and baked pre -baked at 375 degrees F. Mix of crumble in the leaf tray, creating pieces and spreading on the tray. Bake for about 12 to 15 minutes until golden brown. Remove from the oven and let cool completely. Set aside.
- Prepare the peaches. Take a stove skillet to a low medium heat. Add the butter and melt. Add cardamom, brunette sugar and salt. Stir until brown sugar begins to dissolve and bubble slightly. Add the peaches and stir to cover all peaches. Cook for about 10 minutes until the peaches are tender and most of the liquid has evaporated. Remove from heat, add a lemon squeeze and reserve to cool.
- Prepare the cream. Add the heavy whipped cream, cream cheese, powdered sugar, salt and vanilla to a bowl or bowl of a standing blender. Mix high until you get semi soft peaks. Set aside.
- Prepare the cake. Once all components are prepared, you can start placing the cake. Focus a bread tray with parchment or plastic wrap on both sides. Start with the crumble layer at the bottom. Then add a softened ice cream layer, then a layer of the whipped cream. Then add a layer of cookies. Then add a small layer of peach canning and cooked and cooled peaches. Finish with a layer of whipped cream. Cover with more scroll or plastic wrap, and let the freezer place during the night.
- Whenever it is ready to serve, let the cake feel for a few minutes and wear a hot knife, cut in the portions. Enjoy!
- Preparation time: overnight
- Cooking time: 20 minutes
- Category: cake