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Summer is birthday central in my family. We have 4 birthdays in June and 4 birthdays in July so summer is basically one huge birthday party for us. My parents usually host one big party in June and another one in July. This year the July party was at the beginning of the month so I celebrated my birthday 4 weeks early. I made the cake for my husband, my cousin, and my dad while my mom made a cake for me.
Fast forward to the end of July and my actual birthday. This summer has been hot. Now I don’t mind the heat but I hate the humidity. When it’s both hot and humid I’m not able to do much baking in my kitchen because it’s just too hot. So when my birthday rolled around and it was 90 degrees with humidity near 100% I knew there was no way I was going to bake a cake for myself.
I do love a good ice cream cake though and there’s nothing better on a hot day then ice cream cake. However, I don’t have an ice cream maker and I’ve never made a no churn ice cream cake. So imagine how excited I was when I was walking down the Celebration Aisle at Walmart and saw The Curious Creamery Ice Cream Cake Mix. It’s a new product and I was totally intrigued but figured I needed an ice cream maker to make it.
Surprise! I was super excited when I read the box and found that it did not require an ice cream maker! An Ice Cream Cake Mix that didn’t require an ice cream maker? I was totally sold. I grabbed a box of the Sweet Cream Ice Cream Cake Mix figuring I could get a really great base flavor with that and then add my own flavors on top of it.
I was pleased to see that not only was it super easy to make the ice cream cake but The Curious Creamery has 70% less calories and sugar then competitors! They don’t use any preservatives, artificial colors, or high-fructose corn syrup. They are also concerned about their carbon footprint and make their product in a way that reduces it by 90%. The best part? I love that I can customize this product any way I want. Since it was my birthday I wanted to use fresh ingredients that were in season. Peaches were just starting to come to my local farmer’s market so that’s the ingredient I went with.
After working with a few flavor combinations I decided on a Brown Butter and Peach Chardonnay Ice Cream Cake that would be decorated with fresh mint. How amazing does that sound? I used the directions on the box as if I were going to make the strawberry ice cream cake but with a twist.
To start I chopped up a few peaches and set them aside. I browned some butter in a pan and then added in the peaches, sugar, and cinnamon. I cooked them for just a few minutes then added in the chardonnay. It made a lovely syrup surrounding the peaches. Then I simply pureed the peach mixture and combined it with heavy cream, sugar, and The Curious Creamery Ice Cream Cake Mix. Then I simply beat it until it was creamy and put it in a pan. It’s that easy!
Now it said I could use a cake pan but I used a springform cake pan knowing it would be super easy to get the ice cream cake out of the pan. I also put down plastic wrap at the bottom of the cake pan so I could get it out easier. It worked like I charm. I frozen it over night and popped it out in the morning. I chilled it on a cake round while I debated on how to decorate it. I love that I had a delicious ice cream cake with minimal effort!
I decided on minimal decorations for the minimal effort that went into the cake. I whipped up a simple Chardonnay Buttercream Frosting, sliced up another peach, and picked some mint from my garden. I piped an orange colored border around the base and the top of the cake, arranged the mint leaves and peaches then sprinkled it with some sanding sugar to give it some sparkle. It was absolutely gorgeous and perfect for my birthday! Plus did I mention that the ice cream cake mix is gluten free and is free from preservatives? It’s awesome and all of my adult friends can enjoy this scrumptious ice cream cake.
In the end I thought it was delicious. I was worried that it would be super sweet but it wasn’t. It had a nice, mellow flavor and was super creamy. The peaches and chardonnay came through but weren’t overpowering. It was easy to cut straight out of the freezer and I just love the way it looked! I don’t think anyone would believe just how easy it was to make with the help of The Curious Creamery Ice Cream Cake Mix.
Want to give The Curious Creamery Ice Cream Cake Mix a try for yourself? Check out the store locator HERE. Plus click HERE for $2.00 off any 1 Cake Mix from The Curious Creamery! Want to try it but can’t find it in the Celebration Aisle at your Walmart? Simply ask the store manager to get it at your store!
For the ice cream cake:
- 3 Tablespoons butter
- 3 peaches, pitted and chopped
- 3 Tablespoons sugar
- 1 teaspoon cinnamon
- 1/4 c. Chardonnay, divided
- 2 1/4 c. heavy whipping cream
- 1 packet of The Curious Creamery Sweet Cream Ice Cream Cake Mix
For the frosting:
- 1 stick butter, softened
- 2-3 c. powdered sugar
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 3 Tablespoons Chardonnay
- orange food coloring
- 1 peach, thinly sliced
- 5 or 6 mint leaves, cut in half
- clear sanding sugar
- Line a cake pan or springform cake pan with plastic wrap and set aside.
- Place the butter in a medium skillet over medium heat. Cook for 4-5 minutes or until the butter begins to brown. Quickly add in the peaches, sugar, and cinnamon and cook for 2-3 minutes or until the peaches begin to soften.
- Stir in the Chardonnay and cook until the liquid is syrupy. Remove from heat and cool 5 minutes. Pour into a blender and puree. Cool completely (I put in the refrigerator for 10 minutes).
- To make the cake place the heavy whipping cream, 1 1/4 cups of the pureed peach mixture, and one packet of The Curious Creamery Sweet Cream Ice Cream Cake Mix in a bowl. Using a mixer, whisk the mixture for 3-5 minutes or until it is wavy and creamy.
- Pour the mixture into the prepared cake pan and wrap (or cover). Freeze the mixture for 2-6 hours or until hard frozen. I froze mine overnight.
- When ready to decorate remove the ice cream cake from the freezer. If using a springform pan simply release the latch to remove the cake. If using a regular cake pan use the plastic wrap to help you remove the cake from the pan. Place on a cake round and put back in the freezer.
- To make the frosting place the butter in a large bowl and beat until smooth. Add in one cup of the powdered sugar and mix until smooth. Add in an additional cup of powdered sugar and beat until smooth. Add the vanilla, cinnamon, Chardonnay, and several drops of orange food coloring and beat until smooth. If the mixture isn't firm enough add additional powdered sugar, several tablespoons at a time, until desired consistency is reached. I needed an additional half cup.
- Place the frosting in a piping bag, remove the ice cream cake from the freezer, and pipe the frosting around the bottom and the top. Place back in the freezer.
- Gather the ingredients for decorating. Remove the cake from the freezer and arrange the peach slices on top. I placed them in a pinwheel or circle. Then place the mint leaves in between the peaches or whenever you'd like. Finish the cake by sprinkling it with sanding sugar.
- Place the ice cream cake back in the freezer until ready to serve.
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