Peach Angel Food Cake Ice Cream Cake with Boozy Berries

Level: Easy
Servings: 8
Total Time: 5 hours
Active Time: 30 minutes
Nutritional Information Per Serving: Calories 670, Total Fat 35 g, Saturated Fat 21 g, Carbohydrates 84 g, Dietary Fiber 4 g, Sugar 57 g, Protein 7 g, Cholesterol 126 mg, Sodium 363 mg

Indulge in this stunning layered dessert that combines the delicate texture of angel food cake with cool, creamy peach sorbet and peach ice cream, all topped with a bright lemon whipped cream frosting. Rum-infused raspberries add a sophisticated, fruity touch that elevates this elegant treat to an impressive finish for any gathering.

Ingredients

Ice Cream Cake:

Unsalted butter (for greasing the pan)
One 10 1/2-ounce angel food cake, sliced into 1/2-inch pieces
One 6-ounce container of raspberries
1 tablespoon granulated sugar
1 tablespoon rum
1 quart peach sorbet, brought to room temperature
1 quart peach ice cream, brought to room temperature

Lemon Whipped Cream Frosting:

2 cups heavy cream
3 tablespoons lemon curd
2 tablespoons powdered sugar
1/2 teaspoon pure vanilla extract
1/4 cup plain granola

Instructions

Prepare a 9-inch springform pan by buttering it and lining the bottom with a circle of parchment paper.
Arrange the angel food cake slices evenly on the bottom of the pan, using any leftover pieces to line the sides if desired. In a medium bowl, toss the raspberries with granulated sugar and rum to combine.
Layer the sorbet over the cake base, pressing it firmly to create a solid layer. Spread the rum-soaked berries evenly over the sorbet, then top with the peach ice cream. Smooth the ice cream layer using an offset spatula. Cover with plastic wrap and freeze for 2 to 2 1/2 hours until firm.
To unmold, run a knife along the cake edges, then release the springform pan side. Invert the cake onto plastic wrap, remove the pan bottom and parchment, place a plate underneath and flip again for serving.
Combine heavy cream, lemon curd, powdered sugar, and vanilla extract in a large bowl. Whip with an electric mixer until soft peaks form. This amount is sufficient for frosting the entire cake and piping extra decorations if desired.
Frost the cake's top and sides with the whipped cream frosting and sprinkle granola over it. If the cake becomes too soft, place it back in the freezer for a short time.
Freeze the assembled cake for an additional 1 1/2 to 2 hours or overnight. Before serving, let it rest at room temperature for about 20 minutes.