Peach Melba Ice Cream Cake
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Peach Melba Ice Cream Cake
Peach Melba Ice Cream Cake
1 box yellow cake mix
1 cup raspberry preserves
2 tsp. almond extract
5 cups vanilla ice cream
1 cups ripe peaches, peeled and diced
1 (6-oz.) container fresh raspberries
2 cups whipping cream
1/4 cup powdered sugar
1/2 cup sliced almonds, toasted

Prep: 30 minutes  Cook: 25 minutes
Freeze: overnight  Serves: 16  

1. Line a 13 X 9-inch baking dish with parchment paper, pressing well into the corners. Prepare cake mix according to package directions and spread in pan. Bake according to package directions and let cool completely. 
2. Remove cake from pan by pulling up parchment paper. Carefully cut cake in half lengthwise and place the bottom half back into the pan.
3. Stir together preserves and extract and spread over cake bottom. Freeze for at least 1 hour. Place ice cream in a large bowl and stir with a wooden spoon until it’s just slightly softened and workable. Spread evenly over preserves and sprinkle fruit over the top. Place the top cake layer over ice cream and press down to compress. Freeze again for several hours. 
4. Beat cream and sugar in a large bowl until stiff peaks form. Spread over cake and sprinkle with almonds. Freeze again until firm.