Peaches And Cream Ice Cream Cake Recipes

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

Steps:

• Preheat oven to 350 degrees. Butter an 8-by-12-inch cake pan, and line with parchment paper. Butter parchment; set aside. Sift flour, baking soda, baking powder, and salt into a medium bowl; set aside.
• Put butter and 3/4 cup sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Mix in egg yolks. Reduce speed to low. Add flour mixture in 3 batches, alternating with the buttermilk. Transfer batter to a medium bowl; set aside.
• Put egg whites into the clean bowl of mixer fitted with the whisk attachment; beat on medium-high speed until foamy. Gradually add remaining 1/4 cup sugar, beating until soft peaks form. Gently fold half of egg-white mixture into batter with a rubber spatula. Fold in remaining egg-white mixture. Transfer to prepared pan.
• Bake until light golden and a cake tester inserted into center comes out clean, 20 to 25 minutes. Let cool a wire rack 15 minutes. Invert onto rack; remove parchment. Let cool completely. Trim cake to 10 by 5 inches. Cake can be refrigerated, wrapped in plastic, up to 1 day.
• Coat a 10-by-5-inch loaf pan with cooking cooking spray; line with parchment, allowing a 1-inch overhang on long sides. Coat parchment with cooking spray. Line with plastic wrap, allowing a 3-inch overhang.
• Stir ice cream and peaches in a medium bowl; spread into prepared pan. Freeze until firm, about 2 hours. Spread 1 pint sorbet over ice cream; freeze until firm, about 1 hour. Spread with remaining pint sorbet; top with cake. Cover with plastic overhang. Freeze until firm, at least 2 hours or up to 4 days. To loosen cake from pan, wrap a damp, hot towel around pan. Lift out. Serve immediately.