Delicious Peach Cobbler Ice Cream Cake Recipe

As a lover of peaches and ice cream, I am excited to share this recipe for Peach Cobbler Ice Cream Cake with you. This indulgent dessert is the perfect treat for any summer occasion or even as a birthday cake alternative.

I guarantee that when you take a bite of this creamy and fruity creation, you’ll feel like you’re in heaven. The combination of soft cobbler pound cake, fresh peaches, and rich vanilla ice cream is a match made in dessert heaven.

Don’t let the multi-step process of creating this ice cream cake intimidate you. With the right ingredients, tools, and patience, you’ll be able to make your peach dreams come true. Trust me; it’s worth it.

So what are you waiting for? Grab the canola oil, vanilla extract, Bourbon(if you like), and let’s get baking!

Why You’ll Love This Recipe

Peach Cobbler Ice Cream Cake
Peach Cobbler Ice Cream Cake

If you’re looking for a mouthwatering dessert that will impress your guests, look no further than this Peach Cobbler Ice Cream Cake. This recipe is an ideal treat for peaches and cream lovers, as it combines the perfect elements of light cake, indulgent ice cream and juicy fruit cobbler.

The layers of moist pound cake and delicious vanilla ice cream, combined with the bold flavors of Southern Peach Cobbler, make this dessert the ultimate showstopper. It’s a dish that makes every celebration feel like a special occasion, from summer barbeques to birthdays.

What makes this recipe even more irresistible is its versatility. You can use fresh or canned peaches depending on what’s available, and adding Bourbon to the peach filling gives it a delightful boozy note. Plus, if you’re short on time or don’t feel like baking from scratch, you can use pre-made pound cake or cake mix to speed up the process.

This Peach Cobbler Ice Cream Cake is not only visually appealing but also incredibly easy to make. Even if you don’t consider yourself an experienced baker, you’ll be able to pull off this dessert with ease. So why not give it a try? Trust me; your taste buds will thank you!

Ingredient List

“This Peach Cobbler Ice Cream Cake is the definition of a ‘cool’ dessert!”

Here are the ingredients you need to make this delicious Peach Cobbler Ice Cream Cake:

For the Peach Cobbler Layer:

  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • Pinch of salt
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon (optional)
  • 2 cups peaches, peeled and cut into inch pieces
  • Juice of 1 lemon

For the Vanilla Ice Cream Layer:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
  • Pinch of salt
  • 1 cup granulated sugar

For the Bourbon Caramel Sauce:

  • 1 cup granulated sugar
  • 1/4 cup water
  • Dash of lemon juice (optional)
  • 6 tablespoons unsalted butter, cut into pieces
  • Pinch of salt
  • 3/4 cup heavy cream
  • 2 tablespoons bourbon (optional)

For the Cake Base:

There are two options for this layer. You could use either one.

Option One: Using Pound Cake

You can use a store-bought or homemade pound cake.

Option Two: Using Dump Cake

You can use a cake mix or make it homemade using Preppy Kitchen’s popular Cinnamon Toast Crunch Dump Cake Recipe.

Optional Toppings:

You can add additional toppings to your liking, such as whipped cream, chopped nuts, or peach pie filling.

The Recipe How-To

“The ultimate way to beat the heat? This Peach Cobbler Ice Cream Cake, of course!”

After gathering all the ingredients, it’s time to dive into the recipe itself. This peach cobbler ice cream cake recipe is a bit complex, but don’t fret– with some patience and focus, you’ll be able to make your very own delicious cake.

Preparing the Peach Filling:

The first step in the recipe is preparing the peach filling. First, you need to add canned peaches, granulated sugar, and lemon juice in a saucepan over high heat. Stir to dissolve the sugar and bring to a boil. Then reduce the heat and let it simmer for 15 minutes.

Next, mix in Brown Sugar and Butter until melted into hot peach mixture. This will give the peaches an amazing caramel-like flavor that perfectly complements the Bourbon Vanilla ice cream.

Baking the Cake Layers:

While your peach filling is cooking, it’s time to start working on your cake layers. Preheat your oven to 350°F and grease two 9-inch round cake pans with canola oil or butter, making sure to dust them with flour or parchment paper.

In a medium-sized mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking soda, and salt until well combined. In another mixing bowl, beat together the wet ingredients: 3/4 cup of softened unsalted butter, 2 large eggs, 1/2 cup of sour cream, and 1 teaspoon of vanilla extract.

Gradually add in your dry mix into your wet mix until fully incorporated, then divide your batter equally between your two cake pans before baking for about 20-25 minutes or until they spring back when pressed lightly with finger.

Freezing Your Ice Cream:

While waiting for your cakes to bake and cool down to room temperature, it’s time to freezing our ice cream. In a large mixing bowl mix together thoroughly 3 cups heavy cream with 1 can sweetened condensed milk and 2 tablespoons bourbon (optional) for 2-3 minutes using an electric mixer until you get a creamy fluffy mixture.

Then add in chunks of broken up pound cake or even leftovers like this Cinnamon Toast Crunch Dump Cake by Preppy Kitchen. When have all combined then fold in fresh sliced peaches from about ~~four~~ three large peaches into half inch chunks each then pour this mixture on top of one of the baked and cooled vanilla cakes then pop it into freezer until firm

Layering Your Cake:

Once everything has cooled down accordingly, begin u*n-molding one of your entirely chilled vanilla cakes using a rubber spatula helping pry around edges after letting it sit out on counter for five minutes.

Next place it bottom side up on serving plate or board wider than when assembly is done for stability

Substitutions and Variations

“Ready for a slice of heaven? Look no further than this Peach Cobbler Ice Cream Cake.”

Variety is the spice of life, and when it comes to cooking, you can take that saying to heart. Here are some substitutions and variations for this peach cobbler ice cream cake recipe:

– Flour: You can use gluten-free flour or almond flour for a healthier option.

– Peach Pie Filling: If you don’t have canned peaches on hand, try using peach pie filling instead.

– Bourbon: If you don’t like the taste of bourbon, you can substitute it with rum, whiskey or brandy.

– Vanilla Bean: Instead of vanilla extract, split a fresh vanilla bean and scrape out the seeds for an intense flavor.

– Pound Cake: Instead of using store-bought pound cake, make your own! You can add flavors like cinnamon or lemon zest for extra hints of flavor.

– Ice Cream Flavors: Although this recipe calls for vanilla ice cream, you could substitute it with other flavors such as caramel, strawberry, or peach ice cream. You could also try mixing two different flavors together for an even more unique taste.

– Toppings: You could add toppings such as whipped cream, chocolate syrup or fresh fruit to add color and flavor to your dessert.

Keep in mind that these substitutions and variations will change the flavor profile of the dish slightly. Have fun experimenting and figuring out what combination works best for you!

Serving and Pairing

“When peaches meet ice cream, magic happens. Just take a look at this Cake!”

Now that you have crafted this Peach Cobbler Ice Cream Cake masterpiece, it’s time to serve and enjoy it. There are a couple of ways to serve this dessert – either slice it as a cake or use an ice cream scoop and serve in bowls. However, I prefer to do both.

If you’re serving this dessert as a cake, cut your desired slice (which could be generous) and place it on a plate. Allow it to sit for two minutes to slightly soften before serving. Alternatively, if you’re serving this dessert in bowls, scoop equal portions into each serving bowl and allow them to thaw slightly for about 5-10 minutes before eating.

This dessert is perfect for any occasion, whether it’s a birthday party, housewarming party or family gathering. You can pair peach cobbler ice cream cake with a glass of cold milk or hot coffee. This dessert also goes great with whipped cream, caramel sauce, or chocolate syrup poured over the top of the ice cream cake.

If you’re feeling adventurous, try pairing this dessert with some fresh fruits like sliced peaches or berries on the side. The fruity goodness complements the rich vanilla ice cream perfectly.

Overall, there is no limit to how you can serve and pair this decadent peach cobbler ice cream cake recipe. Let your imagination run wild and create the ultimate dessert experience.

Make-Ahead, Storing and Reheating

“From the fruity peaches to the crumbly cobbler, every bite of this cake is a flavor explosion.”

As with most ice cream cakes, this peach cobbler ice cream cake recipe can be made well in advance and kept in the freezer until needed. Once you have finished assembling the cake, cover it tightly with plastic wrap or aluminum foil and store it in the freezer. It should keep well for up to 1 week.

When it comes time to serve the cake, you will need to allow it to thaw slightly at room temperature for around 10-15 minutes before slicing into it. If you’re having trouble getting the slices out of the pan, you can try dipping a knife into hot water before cutting. The warmth from the knife should help to melt the ice cream slightly and make it easier to slice through.

If there are any leftovers after serving, simply cover them again with plastic wrap or aluminum foil and return them to the freezer. The cake may become a bit more icy after being stored again, but it will still be just as delicious!

To reheat individual slices of peach cobbler ice cream cake, microwave them for around 10-15 seconds on high heat. This should be enough to soften the ice cream slightly without completely melting it. Try serving with a dollop of whipped cream or a drizzle of caramel sauce for an extra special treat!

Tips for Perfect Results

“Who needs a spoon when you can just dive right into this Peach Cobbler Ice Cream Cake

Making an ice cream cake is not always as simple as it seems. There are some tips and tricks that can help you perfect this recipe.

One important tip is to make sure that your ice cream is soft enough to spread evenly. You can use a spoon or spatula to soften the ice cream before spreading it onto the cake. Another option is to briefly microwave it until it reaches the ideal consistency.

It’s also important to freeze your cake layers before assembling them with the ice cream. This will help prevent the ice cream from melting too quickly and make the cake easier to cut.

When making the peach cobbler filling, try to use fresh peaches if possible, as they will provide a more vibrant flavor than canned peaches. If using canned peaches, make sure to drain them thoroughly before adding them to the recipe.

To add an extra kick of flavor, try using bourbon in both the peach cobbler filling and the ice cream. Bourbon adds a deep, rich flavor that complements the sweetness of the peaches and vanilla.

When serving, let the cake thaw slightly at room temperature for 10-15 minutes before cutting into slices. This will help make cutting easier, without letting it melt too much. And for a little extra texture, try sprinkling some Cinnamon Toast Crunch on top of each slice before serving.

Follow these tips, and you’ll be well on your way to creating a perfect Peach Cobbler Ice Cream Cake that will impress anyone who tries it!


Before we conclude this article about the Peach Cobbler Ice Cream Cake Recipe, let’s take a moment to address some commonly asked questions. Read on to quell any concerns and glean some additional tips for creating the perfect dessert.

What is the difference between ice cream and ice cream cake?

When it comes to ice cream cakes, there are different interpretations and methods for making them. However, in essence, an ice cream cake is a combination of baked cake and frozen ice cream. It’s like a Carvel dessert, which is famously known for being the ultimate ice cream cake experience. Jan 31, 2019

Is it better to use fresh or canned peaches for cobbler?

When it comes to making this recipe, any type of peaches will do the trick. Whether you have fresh, frozen or canned peaches on hand, you can still whip up a delicious treat. Although, if it’s peak peach season, opt for fresh peaches to achieve the best possible taste. However, if fresh peaches aren’t available, don’t worry, you can still make this recipe work with other types of peaches.

What is in the center of ice cream cake?

In this recipe, I will guide you on how to make a delectable ice cream cake that will remind you of the ones you get from your favorite ice cream shop. The cake has layers of vanilla and chocolate ice cream complemented with a filling of crushed Oreo cookies and hot fudge at the center. It is the perfect dessert to serve during special occasions or birthdays. So, let’s get started with the making of this scrumptious treat!

How do you keep peach cobbler from getting soggy?

To ensure that your cobbler is not too runny, be sure to mix your peaches thoroughly with a generous amount of cornstarch before baking. This will thicken the juices and make for a more cohesive filling. Keep an eye out for the filling to bubble vigorously before removing it from the oven to ensure best results.

Bottom Line

In conclusion, this Peach Cobbler Ice Cream Cake recipe is the ultimate summer dessert that combines the classic Southern flavors of peach cobbler with creamy vanilla ice cream. Using fresh or canned peaches and a pound cake base, this recipe is easy to make and can be customized with variations such as adding Bourbon for a boozy twist.

This dessert will surely become a crowd-pleaser for any occasion, from family gatherings to birthday parties. You can even impress your guests with your creativity by decorating it with fruit or topping it with whipped cream.

So why wait? Grab your ingredients and start baking this delicious Peach Cobbler Ice Cream Cake today! Trust me; your taste buds and the cookie monster in you will thank you.

Peach Cobbler Ice Cream Cake

Peach Cobbler Ice Cream Cake Recipe

This ultimate peach cobbler ice cream cake will leave you s-PEACH-less.
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Course: Dessert
Cuisine: American
Keyword: Dessert, Ice Cream
Prep Time: 13 hours
Cook Time: 50 minutes
Calories: 1527.3kcal



  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup sour cream
  • 1 cup chopped fresh peach, peeled and chopped


  • 2 (18 ounce) jars store-bought peach preserves
  • 1 cup chopped fresh peach, peeled and chopped
  • 1 tablespoon Bourbon (optional)


  • 3 cups all-purpose flour
  • 2 tablespoons baking soda
  • 1 pinch salt
  • 3/4 cup cold unsalted butter, diced
  • 1 3/4 cups buttermilk
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons granulated sugar, for topping


  • 1 (1 1/2 quart) container vanilla ice cream
  • 1 cup chopped fresh peach, peeled and chopped
  • 1/4 cup store-bought peach preserves
  • 3 (14 ounce) containers peach sorbet


  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup heavy cream
  • 2 teaspoons Bourbon
  • 1 vanilla bean, seeded
  • 1/4 teaspoon salt


  • 2 cups unsalted butter, softened
  • 7 cups powdered sugar
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • orange food coloring


  • 2 fresh medium peaches, cut in half
  • 2 teaspoons canola oil


  • Preheat oven to 350 degrees F. Grease and flour two 9-inch cake rounds and set aside.
  • To Make the Pound Cake:
  • Cream together the butter and sugar until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  • In a separate bowl, whisk or sift together the flour baking soda and salt. Add to the butter mixture and stir until just combined. Stir in the sour cream. Divide the batter evenly among the prepared cake pans and gave them a few taps on the counter to dislodge any air bubbles. Bake until golden brown and a toothpick inserted in the middle comes out clean, about 18 to 22 minutes. Remove from the oven and let cool completely.
  • To Make the Peach Jam Layer:
  • In a large bowl, stir together the preserves, peaches, and bourbon if using. Cover with plastic wrap and store in the fridge until ready to use.
  • To Make the Cobbler Biscuit Pieces:
  • In a large bowl, combine the flour, baking soda, and salt. Add in the cold butter and work with your hands or a pastry blender until the butter resembles coarse crumbs. Gently stir in the buttermilk with a wooden spoon until the mixture comes together. Using a small ice cream scoop, scoop out the batter onto two baking sheets lined with parchment paper. Brush with melted butter on top and sprinkle with granulated sugar. Bake until golden brown, about 12 to 15 minutes. Remove from the oven and let cool completely.
  • To Assemble the Peach Ice Cream Layers:
  • Allow the vanilla ice cream to soften a bit. Then transfer to a large bowl. Fold in the peaches and preserves gently, until streaked throughout the vanilla ice cream. Pour into a 9-inch round cake pan that has been lined with plastic wrap. Press the peach ice cream down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours. Pour the softened peach sorbet into a 9-inch round cake pan that has been lined with plastic wrap. Press down into a smooth even layer. Cover with plastic wrap and freeze until firm, about 4 hours.
  • To Make the Caramel:
  • Place the sugar and water in a medium saucepan, set over medium-high heat. Gently swirl the pan constantly, without actually stirring the mixture, and cook until it becomes a dark amber color. Remove the saucepan from the heat and slowly whisk in the heavy cream. It’ll bubble up and get thick, but keep stirring until smooth. Whisk in the bourbon vanilla bean seeds and salt. Pour into a jar and allow to cool down to room temperature. Once cool, store in the fridge until ready to use.
  • To Assemble the Cake:
  • Line the sides of a 9-inch springform pan with parchment paper, to create high sides. Trim the top of the cooled pound cake layers to even them out. Place one layer of pound cake, upside down, into the spring-form pan. Pour half of the peach jam over the cake layer and spread out evenly. Freeze until firm, about 1 hour. Crumble a few of the biscuits and sprinkle them evenly over the jam layer. Carefully remove the peach ice cream from the cake pan and remove the plastic wrap. Place into the spring form pan on top of the cobbler layer. Then place the second pound cake layer inches Pour the remaining peach jam over the cake and spread out evenly. Chill in the fridge until firm, about 1 hour. Top with more crumbled cobbler biscuits and then finally the peach sorbet layer. Freeze once more until firm, about 3 hours.
  • To Make the Butter Cream:
  • Beat the butter until light and fluffy about 5 minutes. Add in the powdered sugar, a cup at a time, beating well after each addition. Add in the milk, vanilla extract and salt. Beat on high until creamy and smooth. Divide the buttercream into 3 separate bowls. Dye one a dark orange. One a lighter orange and then leave one white. Transfer each to disposable piping bags.
  • Remove the cake from the freezer and then carefully remove it from the springform pan, discarding the parchment paper from the sides. Starting from the bottom of the cake, pipe out two rows of dark orange buttercream all around the cake. Then pipe out two rows of the lighter orange buttercream around the cake, and then pipe out 2 rows of white buttercream around the sides and top of the cake. Pipe out light orange buttercream on the top center of the cake.
  • Using an offset spatula or a bench scraper, smooth out the buttercream on the sides and bottom. Coat the bottom of the cake with crumbled cobbler biscuits. Return to the freezer while you prepare the topping.
  • To Grill the Peaches:
  • Place a stovetop grill pan over medium-high heat, once hot, grease with canola oil and place the peach halves on top, cut side down. Cook for about 1 to 2 minutes or until grill marks form. Transfer to a cutting board and let cool down completely. Slice them in half, leaving two intact.
  • To Decorate the Top of the Cake:
  • Drizzle the edges of the cake with the caramel sauce so that it drips down the sides. Then arrange the grilled peaches on top along with some crumbled cobbler biscuit pieces. Cut and serve immediately or place in freezer until ready to serve.

Your Own Notes


Serving: 506g | Calories: 1527.3kcal | Carbohydrates: 228.6g | Protein: 11.6g | Fat: 64.8g | Saturated Fat: 39.7g | Cholesterol: 223.7mg | Sodium: 951.4mg | Fiber: 3.7g | Sugar: 170.2g

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