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Strawberry-Peach Sunset Ice Cream Cake
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins

Strawberry and peach purees are swirled into vanilla ice cream and layered atop a crunchy, nutty base to create a dessert that looks like a summer sunset.

Inspired by the Peach Melba Popsicles at Smitten Kitchen

Course: Dessert
Cuisine: American
Keyword: fruit, ice cream, peaches, strawberries, summer
Servings: 10 servings
Calories: 226 kcal
  • 1 1/2 cup sliced almonds (or 1 1/4 cup ground almonds)
  • 1 1/2 tablespoons butter (or coconut oil for a vegan version)
  • 1/2 teaspoon vanilla extract *plus more
  • 1/4 teaspoon salt
  • 1/2 cup strawberries sliced
  • 1 cup peaches peeled and sliced
  • 4 cups vanilla ice cream (non-dairy for vegan option)
  1. Add the almonds, butter, 1/2 teaspoon vanilla extract and salt to a food processor and pulse until it forms a semi-course meal.  Pinch a clump with your fingers to make sure it holds together, if it doesn't add a bit more butter until it does. 

  2. Line a loaf pan with wax paper then add the almond mixture to the pan.  Spread the almond meal into the bottom of the pan, pressing with your fingers to make sure it is in an even layer along the bottom of the pan.  Set aside.

  3. While you are pureeing the fruit in the next step, let the ice cream sit on the counter until it is the consistancy of soft-serve.

  4. Puree the peaches in a blender or food processor until smooth then pour into a small bowl.  Repeat with the strawberries.  If you do the peaches first you shouldn't have to clean the blender between fruits to avoid mixing the colors. *If either fruit puree is too thick add a 1/4 teaspoon vanilla extract.

  5. Once the ice cream is a spreadable consistency, scoop 1/3 of it into the loaf pan and smooth flat.  Drizzle half of the peach puree over the ice cream and use a chopstick or a knife to swirl the puree into the ice cream a bit.  Add another 1/3 of the ice cream and repeat the process using all of the strawberry puree.  Add the remaining ice cream and top with the remaining preach puree, swirling it through the ice cream as well. 

  6. Cover the ice cream cake with another piece of wax paper and place it in the freezer for at least 2 hours. 

  7. Take the ice cream cake out of the freezer and grabbing ahold of the edges of the wax paper, remove the cake from the pan.  Let the cake sit on the counter for about 10 minutes to soften before serving.  Using a sharp knife slice off slabs of the cake.

Recipe Notes

To make this vegan just swap the ice cream out with a non-dairy option and replace the butter with coconut oil.