Peach Ice Cream Cake

🧂 Ingredients

• 1 1/2 cups vanilla ice cream

  or peach ice cream, frozen
• 2 large eggs
• 2 tsp. real vanilla extract
• 2 cups granulated 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 pecans

  or walnuts, chopped
• 1 cup powdered sugar
• 2-3 tbsp. milk

  or 5-6 tbsp. cream
• 1 tsp. cinnamon

  for garnish

Instructions

• 1 Beat together ice cream, sugar, eggs, vanilla, cinnamon, baking soda and salt in
  a large mixing bowl with an electric mixer until smooth and creamy.
• 2 Stir in flour, peaches, and nuts.
• 3 Pour into well-greased and floured bundt pan.
• 4 Bake 1 ¼ hours to 1 ½ hours at 350° or until knife or bamboo skewer inserted in
  center comes out clean.
• 5 Cool cake completely.
• 6 Using a rubber spatula, carefully ease the cake away from the edges of the bundt
  pan all the way around.
• 7 Invert cake onto a plate.
• 8 Whisk powdered sugar with milk or cream.
• 9 Drizzle over cake.
• 10 If desired, sprinkle lightly with cinnamon.
• 11 Let cake icing dry about 15 minutes before cutting or wrapping cake with plastic
  wrap.

Nutrition Info