Ice Cream Cake with Fredericksburg Peach Dessert Sauce

Purchase Ice Cream Cake with Fredericksburg Peach Dessert Sauce

Ice Cream Cake with Fredericksburg Peach Dessert Sauce :
For those times when you really want something ooey-gooey sweet and decadently calorie-laden, but a hot dessert simply will not do, try this frosty cool and delicious treat.

1 frozen 16-ounce pound cake, purchased from grocer's frozen dessert case, thawed
1-1/2 pints (3 cups) rich butter pecan ice cream
3 Tablespoons Amaretto liqueur
2 fresh peaches, about 18 ounces total, peeled and thinly sliced
Fischer & Wieser's Fredericksburg Peach Dessert Sauce
Mint sprigs as garnish

Using a serrated bread knife, slice the pound cake into three equal slices lengthwise. Separate the pieces and set the bottom slice on a 12-inch square piece of parchment paper; set aside. Combine the ice cream and Amaretto in work bowl of food processor fitted with steel blade. Process quickly to blend well. Working quickly with a metal cake frosting spatula, spread half of the ice cream on the bottom cake slice, taking care to spread it evenly and all the way to the edges of the cake. Lay half of the sliced peaches over the ice cream in a single layer. Place the middle cake slice on top of the ice cream/peaches and repeat with the remaining half of the ice cream and peaches. Place the top layer of cake over the second layer of ice cream and peaches. Using the spatula, straighten all edges, scraping off any overlapping ice cream and filling in any gaps with ice cream. Place the cake in the freezer and freeze until ice cream is very firm, about 4 hours. When ready to serve, slice the cake into 1-1/2-inch thick slices. Lay the slices flat on serving plates and drizzle desired portion of Fredericksburg peach Dessert Sauce over the cake. Garnish with mint sprigs at serve at once. Serves 8 to 10.

Purchase Ice Cream Cake with Fredericksburg Peach Dessert Sauce

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