Blueberry-Peach Ice Cream Torte Recipe

Name: Blueberry-Peach Ice Cream Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups fresh peaches, peeled and sliced; 2 tablespoons sugar; 12 ladyfingers, split (1 pkg); 2 liters vanilla ice cream, slightly softened; ⅓ cup sugar; 2 tablespoons cornstarch; 1 cup water; 2 tablespoons butter (or margarine); 2 tablespoons lemon juice; 1 teaspoon grated lemon peel; 2 cups fresh blueberries (or frozen do not thaw)

Servings: persons

2 cups fresh peaches, peeled and sliced
2 tablespoons sugar
12 ladyfingers, split (1 pkg)
2 liters vanilla ice cream, slightly softened
⅓ cup sugar
2 tablespoons cornstarch
1 cup water
2 tablespoons butter (or margarine)
2 tablespoons lemon juice
1 teaspoon grated lemon peel
2 cups fresh blueberries (or frozen do not thaw)

1
["in a 5 cup blender container combine peach slices and 2 tablespoon sugar.", "cover and blend at high speed until well blended, set aside.", "place split ladyfingers upright (rounded side out) around edge of a 10"" springform pan, fitting closely together.", "place ice cream in large bowl, swirl in peach mixture.", "place by spoonfuls evenly into prepared pan, pressing gently to level ice cream.", "cover with aluminum foil, freeze at least 12 hours or overnight.", "in a 2 qt saucepan combine 1/3 cup sugar and cornstarch, stir in water, cook over med heat stirring occasionally until mixture thickens and comes to a full boil.", "stir in butter, lemon juice, and lemon peel.", "cool 10 minutes.", "stir in blueberries.", "just before serving pour sauce over top of torte.", "Note: 2 cups frozen sliced peaches, thawed can be substituted for 2 cups fresh peaches.", "Tip: 9"" round cake pan can be substituted for 10"" springform pan.", "line with aluminum foil, extending excess aluminum foil over edges.", "after torte is frozen, lift torte pan using aluminum foil as handles and remove foil.", "Tip: fresh blueberries make a clear sauce.", "frozen blueberries make a blueberry-colored sauce."]

1657

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups fresh peaches, peeled and sliced, 2 tablespoons sugar, 12 ladyfingers, split (1 pkg), 2 liters vanilla ice cream, slightly softened, and more.

Yes, Blueberry-Peach Ice Cream Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Blueberry-Peach Ice Cream Torte

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions