Peach Ice Cream Cake

Teresa Ambra

This lovely cake substitutes ice cream for oil, making a fantastic tasting cake you will love. Peaches, walnuts and cinnamon add great flavor. The powdered sugar icing will have you drooling!

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Prep Time 20

Cook Time 1 30

Total Time 1 50

Course Cakes and Cheesecakes

Cuisine Southern

Servings

Calories 300 kcal

Ingredients

1 1/2 cups vanilla or peach ice cream frozen
2 large eggs
2 tsp. real vanilla extract
2 cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
3 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
3 cups peaches peeled and diced
1 cup chopped pecans or walnuts
1 cup powdered sugar
2-3 tbsp. milk or 5-6 tbsp. cream
cinnamon for garnish

Instructions

Beat together ice cream, sugar, eggs, vanilla, cinnamon, baking soda and salt.
Stir in flour, peaches, and nuts.
Pour into greased and floured bundt pan.
Bake 1 ¼ hours to 1 ½ hours at 350° or until knife inserted in center comes out clean.
Cool cake completely.
Using a rubber spatula, carefully ease the cake away from the edges of the bundt pan all the way around.
Invert cake onto a plate.
Whisk powdered sugar with milk or cream.
Drizzle over cake.
If desired, sprinkle lightly with cinnamon.
Let cake icing dry about 15 minutes before cutting or wrapping cake with plastic wrap.

Notes

[nutrition-label]

Nutrition

Calories: 300kcalCarbohydrates: 55gProtein: 5gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 33mgSodium: 230mgPotassium: 216mgFiber: 1gSugar: 37gVitamin A: 150IUVitamin C: 1.7mgCalcium: 50mgIron: 0.9mg

Keyword cake, dessert, peach dessert, peaches

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