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Peach Melba Ice Cream Cake

Alright, I have a confession—this Peach Melba Ice Cream Cake is basically my all-time favorite summer treat, and it’s because it instantly takes me back to those slow, sun-drenched afternoons at my grandma’s house. She’d always have fresh peaches from the farmer’s market, and one dessert she made felt like a little bit of magic: layered ice cream with juicy peaches and a swirl of raspberry sauce. It’s cool, creamy, and just the right mix of fruity sweetness and velvety smoothness. If you love the idea of a no-bake dessert that’s fancy enough to impress but simple enough for a lazy weekend, you’re in for a real treat. Plus, I’ll share all my tips so your cake turns out perfectly every time!

Quick Facts

Yield: Serves 8
Prep Time: 25 minutes
Cook Time: 0 minutes (perfect for no-bake lovers!)
Total Time: 5 hours 25 minutes (includes freezing)

Ingredients

For the Main Dish:

1 1/2 cups vanilla ice cream, softened
1 1/2 cups peach ice cream, softened (or peach sorbet if preferred)
3 ripe peaches, peeled and sliced
1 cup raspberries (fresh or thawed if frozen)
1/4 cup granulated sugar
1 tbsp lemon juice
1 1/2 cups crushed vanilla wafers or digestive biscuits
3 tbsp unsalted butter, melted

For the Raspberry Sauce:

1 cup raspberries
2 tbsp sugar
1 tbsp water
1 tsp lemon juice

How I Make It

Step 1:

First, let’s make the raspberry sauce so it has time to cool and thicken. In a small saucepan, combine 1 cup raspberries, 2 tbsp sugar, 1 tbsp water, and 1 tsp lemon juice. Bring it to a gentle simmer over medium heat, stirring occasionally, until the berries break down—about 5 minutes. Strain out the seeds by pressing through a fine mesh sieve. Set the smooth sauce aside to cool.

Step 2:

Now, toss the sliced peaches with 1/4 cup sugar and 1 tbsp lemon juice in a bowl. Let them sit while you prepare everything else; this softens them up and brings out that juicy sweetness.

Step 3:

Mix the crushed vanilla wafers with melted butter until the crumbs feel like sandy wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan or cake pan with removable sides. This makes a crisp, buttery base that holds the layers beautifully.

Step 4:

Spoon the softened vanilla ice cream evenly over the crust. Smooth the top with a spatula. Then layer half of the marinated peaches, spreading gently. Follow with a thin drizzle of the raspberry sauce you made earlier (reserve some for garnish later).

Step 5:

Next, add the softened peach ice cream on top, smoothing it out carefully. Top this with the rest of your peaches and another generous drizzle of the raspberry sauce.

Step 6:

Cover the cake tightly with plastic wrap and freeze it for at least 5 hours, or overnight if you’re planning ahead. When you’re ready to serve, let it sit for about 10 minutes at room temperature before slicing so it cuts cleanly.

Variations & Tips

Use store-bought peach or vanilla sorbet if you prefer a dairy-free version.
Swap vanilla wafers for graham crackers or almond biscotti for different textures.
For extra crunch, sprinkle toasted sliced almonds between layers.
If peaches aren’t in season, frozen thawed peaches work just fine.
Play with the berries—blackberries or blueberries in the sauce add a fun twist.

How I Like to Serve It

This ice cream cake is a showstopper at summer BBQs or birthday parties. I love adding a sprig of fresh mint and a few whole raspberries on top for a pretty touch. It’s also perfect after a leisurely brunch or as a cool-down treat on a hot afternoon—just slice, serve, and watch the smiles roll in.

Notes

Store leftovers covered in the freezer for up to 3 days—let it sit a few minutes before slicing again.
To soften ice cream faster, leave it out at room temp for about 15 minutes before starting.

Closing: This Peach Melba Ice Cream Cake is proof that simple ingredients layered with love can create a dessert that’s always a hit, summer after summer.

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