In any case, I started making it late in the afternoon yesterday. This one is a little different from the Vanilla-Rasperry Ice "Cream" cake. For one, it is Vanilla-Peach, only three layer - the Vanilla-Rasperry was four layers of ice "cream" - of ice "cream, and it it is made with Tempt Vanilla Bean Hemp Milk Ice "Cream" which I think is the best out of all the alternative ice "creams" available. It has a very creamy texture, the flavor is just plain vanilla without a hint of coconut, or soy. Oh, and I just realized that I also used a little more ice "cream" for this cake but it worked out great.
Vanilla-Peach Ice "Cream" Cake
- yellow cake mix, or biscuit from scratch
- 2 half pints of Peach Sorbet (app. 500 ml each)
- 3 half pints of Vanilla Bean Hemp Milk ice "cream"
- 2 fresh peaches sliced, and 1/2 cup of fresh blueberries
- 2 half pints of Peach Sorbet (app. 500 ml each)
- 3 half pints of Vanilla Bean Hemp Milk ice "cream"
- 2 fresh peaches sliced, and 1/2 cup of fresh blueberries
1. Put ice "cream" in the fridge before you start with #2
2. Bake the cake in a round springform cake pan. Let it cool throughly
3. Smooth 1-1/2 half pints over the cooled cake, and cover with foil
4. When the first layer is frozen and firm, smooth the sorbet over the vanilla ice "cream". Cover with
2. Bake the cake in a round springform cake pan. Let it cool throughly
3. Smooth 1-1/2 half pints over the cooled cake, and cover with foil
4. When the first layer is frozen and firm, smooth the sorbet over the vanilla ice "cream". Cover with
foil and put back in the freezer
5. When ice "cream" is firm repeat step 3 and decorate the cake with the peach slices, blueberries and
5. When ice "cream" is firm repeat step 3 and decorate the cake with the peach slices, blueberries and
freeze.
It takes about 24 hrs - so you have to be prepared. Be sure to take it out of the freezer at least 45 minutes before serving. Enjoy!
Happy Birthday, Ron!
