Dessert Recipes - Peach Upside-down Ice Cream Cake Recipe

Ingredients

• 410 g/4 1/2 oz/1 large can of peaches, drained, reserving the juice

• 8 maraschino cherries, drained on kitchen paper (paper towels) and halved

• 1 slab of Madeira cake, cut into 1 cm/1/2 in slices

• 1 sachet of peach-flavored dessert

• whip 600 ml/1 pt/2 1/2 cups cold milk

• 1 sachet of Dream Topping mix

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Method:

1. Put the peach halves, cut-side down, in the base of an 18 cm/7 in cake tin (pan) with a halved maraschino cherry in each cavity, rounded-sides out.

2. Put the remaining cherries round the edge. Line the tin with the slices of cake.

3. Make up the dessert whip with 450 ml/3/4 pt/2 cups milk and 90 ml/6 tbsp of the reserved peach juice.

4. Make up the Dream Topping according to the packet directions. Fold in together and turn into the tin. Freeze until firm.

5. Remove from the freezer about 30 minutes before serving and turn out of the tin on to a serving plate.