Peach and raspberry ice cream cake with biscuit base – fruity, creamy & perfect for hot days
This ice cream cake is every summer dessert's dream: a crispy biscuit base meets melting peach ice cream, topped with fruity raspberry ice cream in the shape of a gnocchi. Refined with vanilla, yogurt, and a hint of rose syrup, it's a creamy, light dessert that not only tastes great but is sure to turn heads on any table. Ideal for birthdays, garden parties, or simply as a special refreshment between meals.
Zutaten:
For the biscuit base:
- (1 springform pan with 18 cm diameter and 9 cm height)
- 100 g wholemeal biscuits
- 1 pinch of cinnamon
- 50 g melted butter
For the peach ice cream:
- 3–4 large peaches, peeled and pitted
- 3 tbsp raw cane sugar
- 1/2 tsp vanilla sugar
- 1 pinch of vanilla powder 200 g Greek yogurt
- 50 g powdered sugar
- Rose syrup as needed
- 200 ml cream
For the raspberry ice cream:
- 300 g raspberries
- 4 tbsp raw cane sugar
- 1/2 tsp vanilla sugar
- 1 pinch of vanilla powder
- 200 g Greek yogurt
- 50 g powdered sugar
- 250 ml cream
Here’s how to prepare it:
biscuit baseLine the springform pan with parchment paper. Using a food processor, grind the whole-wheat biscuits into biscuit crumbs. Add the cinnamon and butter and knead with your hands. Spread the biscuit crumbs onto the bottom of the springform pan and press down lightly with your fingers. Then freeze until ready to use.
Peach ice creamQuarter the peaches and heat them in a saucepan with the sugar, vanilla sugar, and vanilla powder. Simmer until the peaches are soft. Then puree and let cool completely. Pour the Greek yogurt into a bowl. Sift the powdered sugar over the peach and stir until smooth. Add the peach puree and a little rose syrup, to taste, and stir. Whip the cream until light and fluffy and fold into the peach and yogurt mixture. Refrigerate for at least half an hour or freeze for 15 minutes. Then freeze the mixture in an ice cream maker. Make sure the ice cream is still spreadable. When the ice cream is ready, pour it onto the biscuit base and smooth it down. Then place the ice cream cake in the freezer for several hours.
Raspberry ice creamPre-chill a container or tin in the freezer. Heat the raspberries in a saucepan with the sugar, vanilla sugar, and vanilla powder and simmer for a few minutes. Purée and pass through a sieve to remove the seeds. Allow the raspberry puree to cool completely. Pour the yogurt into a bowl. Sift the powdered sugar over it and mix until smooth. Add the raspberry puree and stir. Whip the cream until light and fluffy and fold in. Refrigerate for at least half an hour or freeze for 15 minutes. Freeze the ice cream mixture in the ice cream maker. Pour the ice cream into the chilled bowl and freeze.
Decorate cakeWhen the peach ice cream is firm enough, loosen the sides of the springform pan and place the cake on a cake stand or plate. Remove the raspberry ice cream from the freezer and use two tablespoons to form scoops into flower shapes. Place them on top of the peach ice cream. Decorate with one unsprayed rose petal. If the raspberry ice cream is too firm, let it thaw slightly, then use an ice cream scoop to form balls and place them on the cake.
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The content of this article is from the book:
Judith Bedenik
Chic layers
Price: € [D] 17.00 / € [A] 17.50
ISBN: 978-3-86355-954-0
Cakes are true classics, but always new, exciting, and above all, delicious and beautiful. Whether it's lilac lemon cake, pancake cake, blackberry tart, fig chocolate cake, or poppy seed cake with berries and coconut chips, there's a delicious and beautifully decorated cake for every season and occasion! Both chocolate lovers and fruit fans will find something to their liking with these recipes. Current trends like naked cakes, gradient cakes, and ice cream cakes are also included!
