Strawberry peach ice cream cake – with peach ice cream, strawberry peach jam, brown sugar cinnamon streusel, and a cream puff as the cake.
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strawberry peach cream puff ice cream cake
Hello hello! It’s still veery much hot outside at the moment so I am back with another ice cream cake. This isn’t your typical ice cream cake though, because the cake part is actually just a giant cream puff. It’s filled with peach ice cream, a delicious strawberry peach jam, brown sugar cinnamon streusel – and it’s topped off with a fresh whipped cream and more strawberries and peaches.
The only thing special you’ll need is a 7″ springform pan – you can find the one I used here. But other than that, this cake is super easy to make. So let’s get into it! 🙂
why you’ll love this strawberry peach ice cream cake
- Choux pastry: a super delicious alternative to cake that’s easier to make than it might seem.
- Strawberries & peaches: a delicious combo that’s perfect for the summer.
expert baking tips
Weigh your ingredients:
My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.
LINE THE CAKE PAN WITH PLASTIC WRAP WHEN ASSEMBLING:
When it’s time to assemble the ice cream cake, I *strongly* recommend lining the pan with plastic wrap so that it’s much easier to get your cake out when it’s time to eat it.
A note on oven temperature:
Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.
ingredients for strawberry peach ice cream cake:
Choux pastry:
- Whole milk: adds some richness and softness to the dough.
- Water: for moisture
- Unsalted butter: for richness, tenderness, and flavor. You can use salted butter here, just be sure to omit the extra salt from the dough. You’ll also need a little bit to brush on top of the choux pastry before baking it.
- Granulated sugar: just a tiny bit for a touch of sweetness.
- Salt: to balance and bring out the flavor of the dough.
- All purpose flour: for structure.
- Egg: for binding the dough together and for richness.
strawberry peach JAM:
- Strawberries & peaches – fresh or frozen will work.
- Granulated sugar: to sweeten up the jam.
- Lemon: for flavor – you’ll want the zest and the juice from 1 small lemon.
- Cornstarch: for thickening up the jam.
Streusel:
- Unsalted butter: the base of the streusel, really what makes it buttery and delicious. You can use salted butter here as well!
- Light brown sugar: sweetens and adds flavor to the streusel. In a pinch granulated sugar will work here as well, just note that the streusel will be lighter in color.
- All purpose flour: adds structure to the streusel.
- Cinnamon: for flavor! If you’re not a fan of cinnamon you can omit this and add in 1/4 tsp. of vanilla extract.
filling & whipped cream:
- Peach ice cream: I used peach ice cream but you can use strawberry ice cream, vanilla ice cream, or a combination!
- Heavy whipping cream: the base of the whipped cream.
- Granulated sugar: to slightly sweeten up the whipped cream.
- Salt: to balance and bring out the sweetness of the whipped cream.
- Vanilla bean paste: for flavor – vanilla extract would work perfectly here as well.
how to make strawberry peach ice cream cake:
Below are some images of what the cake looks like at various points of the process. You can find the full recipe at the end of the blog post!
strawberry peach ice cream cake
recipe q&a
can i make a different flavored jam?
Definitely! You could use plums or apricots in place of the peaches and raspberries, blueberries, or blackberries in place of the strawberries.
Can I bake this cake in a different sized pan?
I would not recommend baking this in a pan bigger than 7″ as the choux pastry is already spread pretty thin in the 7″ springform.
can I make the components ahead of time?
Yes! You can make the jam up to 3 days in advance and keep them stored in an airtight container in the fridge until you’re ready to assemble the cake. You can also make the streusel and keep it stored in the fridge for 3 days before baking it off.
how to store ice cream cake
The cake will need to be stored in an airtight container in the freezer.
tools and ingredients:
You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!
other recipes you might enjoy:
did you make this recipe?
I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery
Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.
Strawberry Peach Ice Cream Cake
Ingredients
Choux Pastry
- 60 g whole milk (2 oz.)
- 100 g water (3 ⅓ oz.)
- 85 g unsalted butter sliced (6 tbsp.)
- 1 tbsp. granulated sugar
- ¼ tsp. salt
- 90 g all purpose flour (¾ c.)
- 150 g egg room temperature (~3 large eggs)
- 14 g unsalted butter (1 tbsp.)
Strawberry Peach Jam
- 200 g peaches fresh or frozen, sliced (1 c. + 3 tbsp.)
- 200 g strawberries fresh or frozen, sliced (1 c. + 3 tbsp.)
- 100 g light brown sugar (½ c.)
- zest of 1 large lemon
- 60 g lemon juice divided (2 oz.)
- 2 tbsp. cornstarch
Cinnamon Streusel
- 42 g unsalted butter (3 tbsp.)
- 75 g light brown sugar (¼ c. + 2 tbsp.)
- 70 g all purpose flour (½ c. + 1 tbsp.)
- 1 tsp. ground cinnamon
Filling & Whipped Cream
- 1 qt peach ice cream (32 oz.)
- 170 g heavy whipping cream (5 ⅔ oz.)
- 2 tbsp. granulated sugar
- ⅛ tsp. salt
- 1 ½ tsp. vanilla bean paste
Instructions
Choux Pastry
- Preheat the oven to 425℉ / 220℃. Line the bottom and sides of two 7” springform pans with parchment paper. Set aside.
- Add the milk, water, butter, sugar, and salt to a medium-sized saucepan. Set the mixture over medium heat, stirring occasionally until the mixture starts to boil.
- Once boiling, vigorously mix in the flour until the mixture thickens and clumps up into one cohesive dough. Continue to cook the mixture, continuously mixing, for one more minute.
- Remove the dough from the heat and transfer it into a medium sized mixing bowl. Set the dough aside to cool down for 5-10 minutes, until the dough temperature is around 120℉ / 50℃ (or just not too hot to touch.)
- While the dough is cooling down, whisk your eggs together in a small bowl.
- Once the dough has slightly cooled, slowly beat the whisked eggs into the dough. Have a stand mixer or hand mixer running, and slowly stream in 1/4 of the egg mixture. Beat for ~30 seconds, then beat in another 1/4 of the mixture. Continue until you’ve used up all of the egg, then beat the dough for another minute.
- Split the dough between the two lined springform pans. Spread the dough into an even layer. Use the back of a spoon or an offset spatula to form little swoops to make the top of the dough uneven.
- Melt 1 tbsp. of butter and brush it over the pastry.
- Bake for 8 minutes, then, without opening the oven door, reduce the heat to 375℉ / 190℃. Bake for another 18-20 minutes, until the top of the pastry is golden brown. Turn off the oven and crack the oven door. Leave the pastry in the oven for 10 minutes, then remove it and let it cool to room temperature.
- While the pastry is baking, start on the strawberry peach jam.
Strawberry Peach Jam
- Add the peaches, strawberries, sugar, lemon zest, and 30g (1 oz.) of lemon juice to a small saucepan set over medium heat. Stir the mixture frequently, mashing down the fruits as they soften.
- Stir occasionally until the mixture comes to a simmer.
- In a small bowl, mix together the cornstarch and remaining lemon juice. Once the jam mixture is simmering, mix the cornstarch slurry in to it, stirring until the jam thickens.
Cinnamon Streusel
- In a small microwave-safe bowl, melt the butter.
- Add in the sugar, flour, and cinnamon, stirring until the mixture is cohesive and you have little clumps of dough.
- Place the streusel in the freezer for 5 minutes to firm up.
- Remove the streusel from the freezer and spread it over a parchment-lined baking sheet. Bake (at 375℉) for 10 minutes. Set the streusel aside to cool.
Filling / Assembly
- Allow the pastries to come to room temperature before starting assembly. Once you’re ready to assemble the cake, take out the ice cream to let it soften for 10-15 minutes at room temp.
- Take both pastries out of their springform pans, and line one of the springform pans with plastic wrap.
- Choose the pastry that has the least amount of peaks on top to be the bottom pastry. Put it right side up into the springform pan and press down on it to flatten it.
- Top the pastry with ⅓ of the ice cream, then gently spread the ice cream around into a smooth layer. Top it with ½ of the strawberry peach jam.
- Add on ½ of the remaining ice cream, then sprinkle the streusel over the ice cream. Top with the remaining ice cream and remaining strawberry peach jam.
- Place the other pastry on top of the ice cream, then cover the whole thing with plastic wrap. Place the cake in the freezer to firm up for at least 4 hours, and place the remaining lemon curd and raspberry jam in the fridge.
Whipped Cream
- Hold off on this part until you're ready to serve the cake.
- Add the heavy whipping cream, sugar, salt, and vanilla to a medium sized mixing bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to beat the cream until soft peaks form.
- Remove the cake from the springform pan, top it with the whipped cream and fresh strawberries and peaches – then slice, serve, and enjoy!
Hi Erin, would I be able to freeze this cake 2 days in advance and do the final components on the day of serving?
Hi Mitsy! Sorry for the late response – you can definitely do that with no problems! ☺︎