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Side shot of one slice of peach ice cream cake on a white plate with a fork

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 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
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8 servings
Calories 488 kcal
Author Kelly


For the no bake crust:

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. 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.