Caramel & Cobbler Ice Cream Cake

⏱ 70 mins 🍽 1 9-inch round cake 🏷 Ice Cream

This impressive frozen dessert features two layers of vanilla cake, a filling of vanilla ice cream swirled with peach preserves, and a crumble of baked buttermilk biscuits. It is assembled in a springform pan, frozen solid, then coated in a peach-coloured buttercream icing and finished with a caramel drizzle and more biscuit crumble. The recipe requires about 70 minutes of active preparation time, plus several hours for freezing, and yields one 9-inch round cake.

Caramel & Cobbler Ice Cream Cake

Ingredients

  • 1 1/2 cups flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, room temperature
  • 1 1/2 cups granulated sugar, plus 1 tablespoon
  • 3 large eggs
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 peach, peeled and chopped
  • 1 (16 1/3 ounce) can buttermilk biscuits
  • 1 1/2 quarts vanilla ice cream, slightly softened
  • peach preserves
  • 1/3 cup caramel sauce, for topping
  • 2 cups butter, softened to room temperature
  • 5 cups confectioners' sugar
  • 1 -2 tablespoon milk
  • 1/4 teaspoon orange food coloring

Method

  1. Preheat your oven to 350 degrees F. Grease two 9-inch round cake pans with nonstick spray, line the bottoms with parchment paper rounds, and spray the rounds. Also spray the bottom and sides of a 9-inch springform pan with baking spray and line its bottom with a parchment round.
  2. Whisk the flour, baking soda and salt together in a large bowl, then set this mixture aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, which should take about 3 minutes. Add the eggs one at a time, mixing until fully incorporated. Reduce the mixer speed to low and mix in the flour mixture. Stir in the sour cream, vanilla extract and chopped peaches until just combined.
  4. Divide the cake batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-28 minutes until the cakes are cooked through. Transfer them to a wire rack to cool completely before inverting to remove them and peeling off the parchment rounds.
  5. Place the biscuit dough pieces on a parchment-lined baking sheet and sprinkle 1 tablespoon of sugar over their tops. Bake according to the package directions until golden, about 13-16 minutes. Transfer the baked biscuits to a wire rack to cool.
  6. Place the slightly softened vanilla ice cream in a large mixing bowl and fold in 6 ounces of peach preserves until well combined. Return this mixture to the freezer until you are ready to assemble the cake. You could use store-bought peach ice cream as an alternative.
  7. To assemble, place one cake layer in the bottom of the prepared springform pan. Top it with 10 ounces of peach preserves and crumble 3 of the baked biscuits over the top. Spread the prepared ice cream over this in an even layer. Add another 10 ounces of peach preserves, followed by 3 more crumbled biscuits and a final 10 ounces of peach preserves. Place the second cake layer on top. Freeze the assembled cake for at least 3 hours.
  8. For the buttercream icing, beat the softened butter in a stand mixer with the paddle attachment until fluffy. Reduce the speed to low and gradually add the confectioners' sugar. Beat until smooth, then beat in the milk. Remove the bowl from the mixer and fold in the orange food colouring to achieve a peach colour.
  9. Working quickly so the buttercream does not set, frost the entire frozen cake with the icing. Crumble the remaining 2 biscuits over the top, then drizzle caramel sauce all over the cake. Slice and serve immediately.

Nutrition (per serving)

Sodium10251900 mg

Recipe details

CategoryIce Cream
AuthorGenius Kitchen