Peach Ice Cream Cake

This Peach Ice Cream Cake is made with layers of peach and vanilla ice cream over a no-bake grain-free crust. A light and refreshing dessert perfect for summer birthdays or any celebration. Gluten-free, grain-free, dairy-free, vegan with paleo-friendly and low carb keto options.  

PIN HERE and follow ME ON PINTEREST for more delicious recipes

Updated July 2021

Peach Ice Cream Cake Recipe

Looking for a fun and whimsical dessert for peach season? This Peach Ice Cream Cake is made with layers of peach ice cream, vanilla ice cream over a no bake cinnamon cereal crust. It’s light, refreshing and perfect for any summer party, potluck and or any other special occasion.

This ice cream cake totally screams summer with the refreshing golden peaches and cream flavor. It comes together easily and the hardest part was just waiting for the layers to set up. And since it’s no-bake you can make it head of time and park it in the freezer.

The great thing about making ice cream cakes is that you can use your favorite ice cream recipe or store-bought for easier prep.

Looking for more ice cream cake recipes? We have a bunch we love including this Oreo Ice Cream Cake, Strawberry Shortcake Ice Cream Cake or this Blueberry Ice Cream Cake.

Ingredients you need:

• Grain-free cinnamon cereal – we like Love Bird Cinnamon, Forager Cinnamon, Nuco Cinnamon or Catalina Crunch for low carb / keto
• Vegan butter or refined coconut oil – melted
• Vanilla extract + sea salt – for flavor and to balance out the sweetness.

Ice Cream:

• Vegan Peach ice cream (recipe below) or your favorite homemade or store-bought ice cream.
• Vanilla ice cream – use our homemade vegan vanilla ice cream recipe or your favorite homemade or store-bought.

Optional Toppings:

• Grain-free Cinnamon Cereal – coarsely crushed. We like Love Bird Cinnamon, Forager Cinnamon, Nuco Cinnamon or Catalina Crunch for low carb / keto
• Sliced peaches: you can use fresh, frozen (thawed) or canned.
• Coconut whipped cream

For the vegan peach ice cream:

• Canned coconut cream – be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
• Full-fat coconut milk – be sure to buy the canned full-fat coconut milk and not lite coconut milk from a carton. We like Trader Joe’s or Aroy-D.
• Cashew butter – is what makes this ice cream extra creamy without any heavy cream. However, if you don’t have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream
• Maple syrup for vegan ice cream OR you may also sub with coconut flower nectar syrup, organic agave syrup or your favorite low carb keto liquid sweetener such as liquid monk fruit sweetener, stevia or Lakanto sugar-free maple syrup.
• Pure vanilla extract – to add flavor and balance out the sweetness.
• Fresh peaches –  peeled, pitted and chopped

How to make Peach Ice Cream Cake

1. Prepare pan: Line a 6” springform pan with wax paper and set aside.
2. Make the crust: In a food processor, pulse the cereal until finely crushed. Add melted vegan butter (or coconut oil), vanilla and continue to pulse until combined (it should hold together when you press with your fingers). Press crumbs down into the bottom of the prepared springform pan.
3. Assemble layers: Spread softened peach ice cream evenly over crust using an offset spatula. See recipe for homemade peach ice cream below.
4. Freeze: Place in freezer to harden for about 20 minutes.
5. Spread vanilla layer: Scoop softened vanilla ice cream over and spread evenly with an offset spatula.
6. Freeze again: Return to freezer to set up for about 3-4 hours.
7. Decorate and enjoy: Garnish with some crushed cereal, fresh sweet peaches, and whipped cream if desired. Serve immediately and return leftovers to freezer.

How to make Peach Ice Cream

1. Blend: Place the coconut cream, coconut milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined. Add peaches and blend again until smooth.
2. Ice cream maker instructions: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.
3. Without an ice cream maker: If you don’t have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.
4. Transfer to container: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.
5. Remove from freezer: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.

Variations for this healthy peach ice cream cake

• Cereal: Use gluten-free graham crackers or your favorite grain-free cookies instead of the cereal.
• Fruit: Instead of peaches, this would work well with mango or nectarines

Make ahead and storage instructions

The great thing about ice cream cakes is that you can easily make them 4-6 days ahead of time and store them in the freezer.

In order to keep its flavor and texture, simply wrap the ice cream cake in plastic wrap and store in an airtight container, a cake box or a cake caddy.

How to transport:

Speaking of cake caddies, they are perfect if you need to transport this ice cream cake to a party. There are lots of different variations you can get but we like this Wilton Cake Caddy whenever we’re making ice cream cakes to transport to our friends and families houses.

More ice cream recipes:

Strawberry Cheesecake Ice Cream

No Churn Cookies and Cream Ice Cream

Cake Batter Ice Cream Funfetti

Mango Ice Cream

5 from 4 votes

Print

Peach Ice Cream Cake

Prep Time

20 mins

Chill Time

4 hrs

Total Time

4 hrs 20 mins

 

This Peach Ice Cream Cake is made with layers of peach and vanilla ice cream over a no-bake grain-free crust. A light and refreshing dessert perfect for summer birthdays or any celebration. Gluten-free, grain-free, dairy-free, vegan and paleo-friendly.  

Course: Dessert

Cuisine: American

Keyword: birthday ice cream cake, dessert with peaches, ice cream cake recipe, peach ice cream cake, vegan ice cream cake

Servings: 8 servings

Calories: 488 kcal

Author: Kelly

Ingredients

For the no bake crust:

• 4 1/2 cups grain-free cinnamon cereal , we like Love Bird Cinnamon, Forager Cinnamon, Nuco Cinnamon or Catalina Crunch for low carb / keto
• 8 tablespoons vegan butter (or refined coconut oil) , melted
• 1 teaspoon vanilla
• 1/8 teaspoon fine sea salt

Ice Cream:

• 2 cups vegan peach ice cream (recipe below) , or your favorite homemade or store-bought ice cream, softened
• 2 cups vegan vanilla ice cream , softened - or your favorite homemade or store-bought vanilla ice cream

Optional Toppings:

• 1/4 cup grain-free cinnamon cereal , coarsely crushed
• 1 peach (fresh and ripe or canned) , sliced
• coconut whipped cream , for garnish

No Churn Peach Ice Cream

• 1.5 cups Canned coconut cream  , be sure to only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water. Do not use brands with Guar gum or other fillers or the ice cream will not turn out properly). If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
• 2 14-ounce cans full-fat coconut milk , chilled for at least 4 hours
• 1/4 cups creamy cashew butter , if you don't have cashew butter, you can sub another nut butter such as almond butter or even homemade cashew cream 
• 1/2 cup maple syrup OR sub with any liquid sweetener of choice
• 1 teaspoon pure vanilla extract
• 4-5 cups fresh peaches peeled, pitted and chopped

Instructions

1. Line a 6” springform pan with wax paper and set aside.

2. In a food processor, pulse the cereal until finely crushed. Add melted vegan butter (or coconut oil), vanilla and continue to pulse until combined (it should hold together when you press with your fingers). Press crumbs down into the bottom of the prepared springform pan.

3. Spread peach ice cream evenly over cereal crust using an offset spatula. See recipe for homemade peach ice cream below

4. Place in freezer to harden for about 20 minutes.
5. Scoop softened vanilla ice cream over and spread evenly with an offset spatula. Return to freezer to set up for about 3-4 hours.

6. Garnish with some crushed cereal, fresh sweet peaches, and whipped coconut cream if desired. Serve immediately and return leftovers to freezer.

To Make Peach Ice Cream:

1. Blend: Place the coconut cream, coconut milk, nut butter, sweetener and vanilla into a Vitamix or a high-speed blender. Blend on high for 30 seconds, or until smooth and the mixture is combined. Add peaches and blend again until smooth.

   Ice cream maker instructions: If you have an ice cream maker, have it ready and the bowl chilled prior to starting. Pour the blended mixture directly from your blender into the ice cream maker while it is moving. Churn for 20-25 minutes until it becomes a firm ball or the ice cream maker stops rotating.

   Without an ice cream maker: If you don't have an ice cream maker, pour the mixture into ice cube trays for 2 hours, or until frozen. Blend frozen ice cubes in a high-speed blender until smooth.

   Transfer to container: Spoon the ice cream mixture into a 9 x 5 loaf pan or 2-quart ice cream container. Cover and freeze for at least 4 hours or overnight.

   Remove from freezer: When ready to serve, remove from freezer and allow to stand at room temperature for at least 20 minutes to slightly soften.

Nutrition Facts

Peach Ice Cream Cake

Amount Per Serving (1 slice (1.8 of cake))

Calories 488 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 24g120%

Cholesterol 129mg43%

Sodium 223mg9%

Potassium 354mg10%

Carbohydrates 34g11%

Fiber 3g12%

Sugar 24g27%

Protein 4g8%

Vitamin A 1970IU39%

Vitamin C 6.8mg8%

Calcium 103mg10%

Iron 3mg17%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.