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Monday, June 20, 2011

Peach Melba Ice Cream Cake!!!

Summer officially starts this week!
 (Although I am positive it found Texas early!!!)
This is one of my favorite summer desserts.
Super easy, quick to put together and it requires no baking to heat up the house.
Perfect, hope you enjoy it as much as we do...

Peach Melba Ice Cream Cake
Serves 8     20 minute prep + 5 hrs of chill time
1 ring shaped angel food cake (about 13 0z)                                1 pint frozen raspberry sherbet, slightly softened
¼ C raspberry pie filling
2 med. sized fresh peaches, cut into small chunks      1 C fresh raspberries          ½ C raspberry pie filling
1.       Place the cake, top side down, on a plate. Using a long serrated knife, slice a ½ inch layer from the top of the cake, lift the slice off in one piece and reserve.
2.       Using a small serrated knife, cut a trench in the cake ½ inch in from the inner and outer edges to within a ½ inch from the bottom. Carefully remove the center without breaking through the bottom or sides.
3.        Spoon 1 cup of the sherbet into the trench. Spread evenly with the back of a spoon, around the trench. Drizzle with the pie filling and top with the remaining sherbet. Replace the reserved cake top onto the cake and gently press down.
4.       Freeze for 1 hour, then wrap loosely and freeze for at least 4 hours, or overnight.
5.       Make the topping: In a med. bowl, gently mix the peaches, raspberries, and pie filling.
To serve, remove the cake from the freezer and invert it onto a serving plate. Spoon the topping into the center and serve right away.

*I added about a cup of blueberries to the fruit mix cause everything is better with a blueberry on it!

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