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This Peach ice-cream cake recipe is the ultimate dessert. Topped with crunchy granola and icing sugar, this sweet dish is sure to be a hit.

  • Serves12
  • Cook time5 minutes
  • Prep time20 minutes, + cooling & 4 hours freezing time
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

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 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. Step 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. Step 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. Step 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. Step 5

    Top with the remaining cake layer, trimming to fit. Place in the freezer for 4 hours or until set.
  6. Step 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.