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Home  >  Inspire & Create  >  Christmas  >  Peach Ice Cream Cake


Peach Ice Cream Cake


20 mins (+ cooling & 4 hours freezing time)


5 mins





Peach Ice Cream Cake


  • 3 just-firm yellow peaches, stoned, coarsely chopped
  • ¼ cup (55g) caster sugar
  • 1 tsp vanilla extract
  • 50g butter, chopped
  • 1 cinnamon stick or quill
  • ¼ cup (60ml) Coles Finest Maple Syrup
  • 450g Coles Bakery Unfilled Double Sponge Cake
  • 1L vanilla ice cream, softened
  • ¼ cup (30g) granola
  • Granola, extra, to serve
  • Icing sugar mixture, to dust


  1. Combine peach, sugar and vanilla in a large bowl. Set aside for 5 mins or until peach releases its juice. Melt butter in a large non-stick frying pan over high heat. Add peach mixture and cinnamon. Cook, tossing gently, for 4 mins or until peach begins to soften. Add maple syrup. Cook for 1 min or until syrup thickens slightly. Set aside to cool. Discard cinnamon.
  2. Grease a 7cm-deep, 10cm x 20cm (base measurement) loaf pan and line the base and sides with baking paper, allowing the sides to overhang.
  3. Cut 1 cake layer into a 10cm x 20cm rectangle. Place in the prepared pan. Reserve half the peach mixture in a bowl. Cover and place in the fridge. Place the remaining peach mixture in a bowl. Lightly crush with a fork.
  4. Spoon one-third of the ice cream over the cake in the pan. Drizzle over one-third of the crushed peach mixture and swirl to marble. Sprinkle with one-third of the granola. Repeat layering with remaining ice cream, crushed peach mixture and granola.
  5. Top with the remaining cake layer, trimming to fit. Place in the freezer for 4 hours or until set.
  6. Place the reserved peach mixture in a small saucepan over low heat. Stir until heated through. Invert cake onto a serving platter. Top with peach mixture and extra granola. Dust with icing sugar.

NUTRITION INFORMATION (per serve without extra granola & icing sugar)
Energy 1206kJ/Cals 289 Protein 5g Fat 11g Sat Fat 6g Sodium 228mg Carb 44g Sugar 33g Dietary Fibre 1g

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