Blueberry Peach Ice Cream Cake
Wild blueberries are smaller and more flavorful than domestically grown blueberries. But if wild blueberries aren't available to you, feel free to substitute regular blueberries.
INGREDIENTS | SERVES 12
- 3 peaches, peeled, pitted, and diced
- 1½ tablespoons sugar
- 2 teaspoons lemon juice
- 2 (9) Lemon Cakes
- 1 quart Blueberry Peach Sherbet
- 1 pint fresh wild blueberries
- ½ cup White Chocolate Ganache (see below)
In a medium bowl, stir peaches with sugar and lemon juice. Set aside.
Place one cake round in the bottom of a 9 springform pan.
Spread half of the sherbet on the cake round. Top with half of the blueberries and half of the peaches.
Place the other cake round on top, sprinkle on the remainder of the berries and peaches, then spread the rest of the sherbet on top of that. Cover and freeze at least 2 hours.
When ready to serve, remove cake from freezer and allow to soften for 10 minutes before serving. Remove the sides of pan and drizzle White Chocolate Ganache over the cake. Garnish with fresh blueberries and fresh peach slices, as desired.
White Chocolate Ganache
In a small saucepan, bring ⅓ cup heavy cream to a simmer over medium heat. Remove from heat and stir in ¼ cup white chocolate chips. Allow to sit for 30 seconds, then stir until smooth. Use as needed.
