CHARLOTTE, NC (WBTV) - Too hot to cook? We turned to Gypsy Soup for tips on how to deal with this heat. Stacey Ann knows how to stay cool, and she is here to share one of her recipes, Peach Melba Icebox Cake.
This recipe is layers of ice cream, cake, fresh fruit, & whip cream We are Topping it off with Melba Sauce
Stacey Ann's hands on cooking classes give you a chance to discover how easy it is to exchange ingredients to best fit your taste. This Icebox Cake you could use strawberries, or watermelon. Don't have cake on hand, a few graham crackers or cookies would work.
Want to get the kids out of that 100 degree heat? Gypsy Soup has another Kids cooking camp coming up. July 27th 31st Info & sign ups are their website.
RECIPE: Peach Melba Icebox Cake
½ of a baked cake
4 ripe peaches
¼ cup sugar
2 cups heavy cream
1 teaspoon vanilla extract
2 cups powdered sugar
Melba Sauce ( raspberry sauce )
Slice peaches , place in a large bowl.
Sprinkle sugar over top.
Stir to combine and allow to sit.
Whip heavy cream with an electric mixer.
Add vanilla & powdered sugar.
Whip until stiff peaks form.
Line a 9 x 5-inch baking dish with plastic wrap.
Layer 1/3 of whipped cream into dish.
Spoon in ½ of peaches.
Top with a layer of cake.
Cover and freeze for 3-4 hours.
Flip upside down onto a platter, pour melba sauce over the top.