Brown Butter and Peach Chardonnay Ice Cream Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
Try this easy to make Ice Cream Cake flavored with brown butter, peaches, and Chardonnay. The best part? No ice cream maker required!
For the ice cream cake:
  • 3 T. butter
  • 3 peaches, pitted and chopped
  • 3 T. sugar
  • 1 t. cinnamon
  • ¼ c. Chardonnay, divided
  • 2¼ 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 t. vanilla
  • 1 t. cinnamon
  • 3 T. Chardonnay
  • orange food coloring
For decorating:
  • 1 peach, thinly sliced
  • 5 or 6 mint leaves, cut in half
  • clear sanding sugar
  1. Line a cake pan or springform cake pan with plastic wrap and set aside.
  2. 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.
  3. 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).
  4. To make the cake place the heavy whipping cream, 1¼ 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Place the ice cream cake back in the freezer until ready to serve.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at