When you combine three epic desserts together, you get this Peach Cobbler Ice Cream Cake!
You heard me right, this decadent dessert is layered with a Vanilla Cake, naturally sweetened Peach Purée, a thick layer of Vanilla Ice Cream and is topped with juicy Peaches and a warm, delicious Streusel!
Would you believe me if I told you that all of this deliciousness is vegan and gluten-free?!
It’s true! For as indulgent this dessert is, it’s a lot healthier than the average ice cream cake.
It’s made with all natural, wholesome ingredients.
Peach Cobbler Ice Cream
Layered with a Vanilla Cake, naturally sweetened Peach Purée, a thick layer of Vanilla Ice Cream and is topped with juicy Peaches and a warm, delicious Streusel, this Peach Cobbler Ice Cream Cake is all vegan and gluten-free!
- 1/4 cup coconut sugar
- 2 tbsp gluten free all-purpose flour
- 2 tbsp coconut oil , solid at room temperature
- 1/2 tsp ground cinnamon
- 1/4 cup chopped pecans
- 1/4 cup chopped pecans
- 6 ripe medium peaches , chopped with skins and pit removed
- 4 tbsp maple syrup
- 4 tbsp lemon juice
- 1 1/4 cups gluten free all purpose flour
- 1 1/4 cups almond flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup coconut sugar
- 2/3 cup coconut oil , room temperature
- 2 flax-eggs *see notes
- 1 tbsp vanilla extract
- 3/4 cup water, almond milk or peach juice
- 2 pints of your favorite vanilla ice cream (I use Larry and Luna’s Coconut Bliss Vanilla Ice Cream)
Lightly grease a 9 inch round spring-form pan and preheat the oven to 350 degrees.
In a bowl add both of the flours, baking soda, baking powder and salt. Mix to combine.
In a separate bowl, with an electric mixer, beat the coconut sugar and the coconut oil together until smooth. Add the flax-eggs and vanilla and mix to combine.
Add the wet ingredients to the dry ingredients and stir together. Lastly, add the water (or almond milk or peach juice) and mix until until fully combined.
Pour the cake batter into the spring-form pan.
Bake for 30 minutes or until a tooth pick can be inserted in the middle and it comes out clean. Let the cake cool completely before assembling the cake.
While the cake is cooling, make the peach puree. In a large pot or saucepan, coat the chopped peaches with the maple syrup and lemon juice. Heat over medium-high heat until the peaches turn soft and start to bubble. Then, reduce heat and let cook for about 15 minutes. Make sure to stir every once in awhile to avoid burning!
Remove from heat. Then, remove 3/4 cup peaches with a slotted spoon and refrigerate for topping. Puree the remaining peaches and cooking liquid in a blender or food processor. Transfer to a bowl and refrigerator covered until cool. Once cool, pour over the cooled cake. Transfer cake to the freezer until the purée is firm, about an hour.
In the meantime, make the streusel topping. Line a baking sheet with parchment and set aside. Mix the streusel ingredients together in a bowl and then transfer to the prepared pan. Bake for 5 minutes at 350 degrees F. Let cool, then crumble it up with your fingers and set aside.
While the streusel is baking, let the ice cream pints sit on top of the oven to soften (or even melt!)
Once the purée is firm, add a thick layer of soften vanilla ice cream. Then, return the cake to the freezer until ice cream is firm. This can take an hour- a few hours, depending on the brand/type of ice cream.
Remove from freezer and let it thaw out for 5-10 minutes. While it’s thawing, you can add the peaches and streusel to the top of the cake.
Slice, eat and enjoy! Keep leftovers in the freezer.
Notes: To make the flax-egg, mix together 1 tbsp ground flax seeds and 3 tbsp water. Let sit for 10 minutes before use.