Peach Cobbler Ice Cream Cake Recipe

How to Make Peach Cobbler Ice Cream Cake

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. **Make the Pound Cake:**
3. Cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar until light and fluffy (about 5 minutes).
4. Add 4 large eggs one at a time, mixing well after each addition.
5. Stir in 1 teaspoon vanilla extract.
6. In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
8. Stir in 1 cup sour cream.
9. Divide batter evenly between prepared cake pans. Tap pans gently to release air bubbles.
10. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cakes cool completely before frosting.
12. **Make the Peach Jam Layer:**
13. In a bowl, combine 1 cup peach preserves, 1 cup chopped fresh peaches, and 1 tablespoon bourbon (optional).
14. Cover and refrigerate until ready to use.
15. **Make the Cobbler Biscuit Pieces:**
16. In a large bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt.
17. Cut in ½ cup cold unsalted butter using a pastry blender or your fingers until mixture resembles coarse crumbs.
18. Stir in ½ cup buttermilk until just combined.
19. Scoop batter onto two parchment-lined baking sheets using a small ice cream scoop.
20. Brush with melted butter and sprinkle with granulated sugar.
21. Bake for 12-15 minutes, or until golden brown.
22. Let cool completely.
23. **Assemble the Peach Ice Cream Layers:**
24. Soften 2 pints vanilla ice cream slightly.
25. Gently fold in 1 cup chopped fresh peaches and ½ cup peach preserves.
26. Pour into a 9-inch round cake pan lined with plastic wrap.
27. Press down to create an even layer.
28. Cover and freeze for at least 4 hours.
29. Repeat with 1 pint peach sorbet in a separate 9-inch round cake pan.
30. **Make the Caramel Sauce:**
31. Combine ½ cup granulated sugar and 2 tablespoons water in a saucepan over medium-high heat.
32. Swirl the pan constantly until sugar turns dark amber.
33. Carefully whisk in ½ cup heavy cream (it will bubble).
34. Stir in 1 tablespoon bourbon, 1 teaspoon vanilla bean seeds, and a pinch of salt.
35. Cool to room temperature and refrigerate.
36. **Assemble the Cake:**
37. Line the sides of a 9-inch springform pan with parchment paper.
38. Trim pound cake layers to make them even.
39. Place one cake layer, upside down, in the springform pan.
40. Spread half the peach jam over the cake layer.
41. Freeze for 1 hour.
42. Sprinkle with crumbled cobbler biscuits.
43. Remove peach ice cream from its pan and place on top of the biscuit layer.
44. Add the second cake layer, remaining jam, and more crumbled biscuits.
45. Chill for 1 hour.
46. Top with the peach sorbet layer.
47. Freeze for at least 3 hours.
48. **Make the Buttercream:**
49. Beat 1 cup (2 sticks) unsalted butter until light and fluffy (about 5 minutes).
50. Gradually add 4 cups powdered sugar, beating well after each addition.
51. Stir in ¼ cup milk, 1 teaspoon vanilla extract, and a pinch of salt.
52. Beat until smooth and creamy.
53. Divide buttercream into 3 bowls; tint one dark orange, one light orange, and leave one white.
54. Transfer to piping bags.
55. Remove cake from freezer and springform pan.
56. Pipe buttercream layers onto the cake, alternating colors.
57. Smooth buttercream with an offset spatula.
58. Coat the bottom of the cake with crumbled cobbler biscuits.
59. Freeze while preparing the topping.
60. **Grill the Peaches:**
61. Grill peach halves (about 4 large peaches) cut-side down over medium-high heat for 1-2 minutes per side, until grill marks appear.
62. Cool completely and slice, leaving two whole.
63. **Decorate:**
64. Drizzle caramel sauce down the sides of the cake.
65. Arrange grilled peaches and crumbled biscuits on top.
66. Serve immediately or freeze until ready to serve.