Grilled Peach Cobbler Delight Ice Cream Cake
Indulge in the ultimate summer dessert with this Grilled Peach Cobbler Delight Ice Cream Cake. Featuring layers of moist pound cake, luscious peach preserves, and rich vanilla ice cream with chunks of fresh peaches, this cake brings together the classic flavors of peach cobbler in a fun and refreshing ice cream format. It’s topped with creamy buttercream and decadent grilled peaches, making it the perfect showstopper for your next gathering. Enjoy the delightful combination of textures and flavors that will have everyone coming back for seconds!
N/A
Servings
586
Calories
21
Ingredients
Ingredients
Unsalted butter
1/2 cup, softened (Softened)
Granulated sugar
1 1/2 cups (N/A)
Large eggs
3 (Room temperature)
Vanilla extract
1 teaspoon (N/A)
All-purpose flour
1 1/2 cups (Sifted)
Baking soda
1/8 teaspoon (N/A)
Salt
1/4 teaspoon (N/A)
Sour cream
1/4 cup (N/A)
Fresh peaches
3 cups, chopped, peeled (N/A)
Store-bought peach preserves
2 (18 ounce) jars (N/A)
Bourbon (optional)
1 tablespoon (N/A)
Buttermilk
1 3/4 cups (N/A)
Sugar for topping
2 tablespoons (N/A)
Vanilla ice cream
1 (1 1/2 quart) container (Softened)
Peach sorbet
3 (14 ounce) containers (N/A)
Heavy cream
1/4 cup (N/A)
Vanilla bean
1 (Seeded)
Powdered sugar
7 cups (N/A)
Milk
1 tablespoon (N/A)
Orange food coloring
As needed (N/A)
Canola oil
2 teaspoons (N/A)
Instructions
1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
2
For the Pound Cake: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing well after each addition, followed by the vanilla extract.
3
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the butter mixture, stirring until just combined. Finally, stir in the sour cream. Divide the batter between the prepared cake pans and level with a spatula.
4
Bake in the preheated oven for 18 to 22 minutes or until golden brown and a toothpick comes out clean. Remove from oven and let cool completely.
5
For the Peach Jam Layer: In a mixing bowl, combine the peach preserves, chopped peaches, and bourbon (if using). Mix well and refrigerate until needed.
6
For the Cobbler Biscuit Pieces: In a large bowl, whisk together flour, baking soda, and salt. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined. Using a small ice cream scoop, place spoonfuls of the dough onto baking sheets lined with parchment paper. Brush tops with melted butter and sprinkle with sugar. Bake for 12 to 15 minutes until golden brown. Allow to cool completely.
7
To Prepare the Ice Cream Layers: Let the vanilla ice cream soften slightly. In a large bowl, fold in chopped fresh peaches and peach preserves. Pour into one of the lined 9-inch cake pans and smooth the top. Cover and freeze for at least 4 hours until firm.
8
For the Peach Sorbet Layer: Pour the softened peach sorbet into a second lined 9-inch cake pan, smooth the top, cover, and freeze for another 4 hours until firm.
9
For the Caramel Sauce: In a medium saucepan, combine sugar and water over medium-high heat. Swirl gently until it turns dark amber. Carefully whisk in the heavy cream, then add bourbon, vanilla bean seeds, and salt. Allow to cool before storing in the fridge.
10
To Assemble: Line a 9-inch springform pan with parchment paper. Trim the tops of the cooled pound cake layers to level them. Place one layer of pound cake in the pan, add half of the peach jam, and freeze for 1 hour. Sprinkle crumbled biscuits over the jam, layer the peach ice cream, then top with the second pound cake layer. Spread the remaining peach jam on top and chill in the fridge for 1 hour. Finish with more crumbled biscuits and the peach sorbet layer, then freeze for 3 hours.
11
For the Buttercream: Beat softened unsalted butter until creamy. Gradually add powdered sugar, mixing well. Stir in milk, vanilla extract, and salt. Divide into three bowls, tint one dark orange, one lighter orange, and leave one white. Transfer to piping bags.
12
Remove the cake from the freezer and discard parchment. Pipe the colored buttercream around the sides and top of the cake, smoothing with a spatula. Coat the bottom with crumbled biscuits and return to the freezer.
13
For the Grilled Peaches: Heat a grill pan over medium-high heat. Brush with canola oil, then place peach halves cut-side down for 1 to 2 minutes until grill marks appear. Let cool and slice if desired.
14
To Decorate: Drizzle caramel sauce over the edges of the cake, allowing it to drip. Top with grilled peaches and crumbled cobbler biscuit pieces. Serve immediately, or return to freezer until ready to serve.
Nutrition Information
32g
Fat
72g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Grilled Peach Cobbler Delight Ice Cream Cake?
It is a layered summer dessert that combines moist pound cake, peach preserves, fresh peach vanilla ice cream, peach sorbet, and cobbler biscuit pieces, topped with buttercream and grilled peaches.
What are the components of the pound cake layer?
The pound cake is made from unsalted butter, granulated sugar, large eggs, vanilla extract, all-purpose flour, baking soda, salt, and sour cream.
How long should I bake the pound cake layers?
Bake the pound cake layers at 350°F (175°C) for 18 to 22 minutes or until a toothpick comes out clean.
What is in the peach jam layer?
The jam layer consists of store-bought peach preserves, chopped fresh peaches, and an optional tablespoon of bourbon.
How do I make the cobbler biscuit pieces?
Whisk flour, baking soda, and salt; cut in cold unsalted butter; stir in buttermilk; then bake small spoonfuls topped with melted butter and sugar for 12 to 15 minutes.
How is the ice cream layer prepared?
Soften vanilla ice cream and fold in chopped fresh peaches and peach preserves, then freeze in a lined 9-inch pan for at least 4 hours.
Is there a sorbet layer in this cake?
Yes, there is a dedicated layer of softened peach sorbet that is frozen into a 9-inch cake pan shape for 4 hours.
What ingredients are used for the homemade caramel sauce?
The caramel sauce is made with sugar, water, heavy cream, bourbon, vanilla bean seeds, and a pinch of salt.
How do I assemble the cake layers?
In a springform pan, layer pound cake, peach jam, crumbled biscuits, peach ice cream, another pound cake layer, more jam, more biscuits, and finally the peach sorbet layer.
How many colors of buttercream are used?
The buttercream is divided into three parts: one dark orange, one lighter orange, and one white for a decorative effect.
How do I prepare the grilled peaches for the topping?
Heat a grill pan over medium-high heat, brush with canola oil, and grill peach halves cut-side down for 1 to 2 minutes until grill marks appear.
How many calories are in one serving?
Each serving of the Grilled Peach Cobbler Delight Ice Cream Cake contains approximately 586 calories.
What is the fat content per serving?
There are 32 grams of fat in each serving of this ice cream cake.
How many carbohydrates are in a serving?
Each serving contains 72 grams of carbohydrates.
How much protein is in the cake?
There are 7 grams of protein per serving.
Is bourbon required for the recipe?
No, bourbon is an optional ingredient in both the peach jam layer and the caramel sauce.
What type of pan is used for assembly?
A 9-inch springform pan lined with parchment paper is used to assemble and freeze the cake layers.
How long should the cake freeze after assembly?
After the final sorbet layer is added, the cake should be frozen for at least 3 hours before frosting.
What size jars of peach preserves are needed?
The recipe calls for two 18-ounce jars of store-bought peach preserves.
How much powdered sugar is in the buttercream?
The buttercream frosting requires 7 cups of powdered sugar.
What should the consistency of the pound cake butter be?
The unsalted butter should be softened to room temperature for the best creaming results.
How do I decorate the outside of the cake?
Pipe colored buttercream on the sides, coat the bottom edge with crumbled biscuits, drizzle with caramel sauce, and top with grilled peaches.
How many peaches are needed in total?
The recipe requires approximately 3 cups of chopped, peeled fresh peaches plus additional peaches for grilling.
Can I use store-bought ice cream?
Yes, the recipe uses a 1.5-quart container of store-bought vanilla ice cream and three 14-ounce containers of peach sorbet.
What role does sour cream play in the cake?
Sour cream adds moisture and a slight tang to the pound cake layers.
How long should I cream the butter and sugar?
Cream the butter and granulated sugar for about 5 minutes until the mixture is light and fluffy.
How do I prepare the vanilla bean for the caramel?
The vanilla bean should be split open and the seeds scraped out to be used in the caramel sauce.
What is the order of freezing during assembly?
Freeze after the first jam layer for 1 hour, then after the second jam layer for another 1 hour, followed by a final 3-hour freeze.
Should the pound cake be cooled before assembly?
Yes, the pound cake layers must be allowed to cool completely before you begin trimming and assembling the cake.
How should the cake be served?
The cake can be served immediately after the final decorations are added, or returned to the freezer until ready to serve.