PREV
This Peaches & Cream Ice Box Cake is a show-stopping no-bake dessert that’s perfect for hot summer days when you don’t want to turn on the oven. And while it’s sure to impress your guests, it’s easier to make than it looks! Just layer ripe, juicy peaches with homemade vanilla whipped cream and graham crackers. Refrigerate all day or overnight until the graham crackers absorb the moisture of the whipped cream and peaches and turn into a cake-like consistency. It’s an effortless yet elegant treat, ready to be the star of your next summer BBQ or dinner party.
Let’s Make It!
Peel the peaches using a vegetable peeler, then chop them into small pieces (about 1 centimeter cubes). Add chopped peaches to a mixing bowl and toss them with the granulated sugar and lemon zest. Set aside.
In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and salt. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.
Use a rubber spatula to spread 1 cup of the whipped cream evenly over the bottom of springform pan.
Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit. Don’t worry if there are small gaps.
Spread 1/3 of the chopped peaches over the whipped cream.
Repeat the layers twice more: 1 cup whipped cream, graham crackers, peaches. Finish with a final layer of the remaining whipped cream on top.
Cover the pan tightly with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight. This allows the graham crackers to soften, creating a cake-like consistency.
About 30 minutes before serving the cake, slice the remaining peaches and add them to a mixing bowl with the granulated sugar. Toss to combine.
Remove the chilled cake from the refrigerator and place it on a cake stand or serving platter. Remove the top piece of plastic wrap. Run a paring knife along the inside of the inside edge of the springform pan. Remove the side of the springform pan.
Top with a big pile of the peaches and lemon zest. Slice and serve immediately.
Store leftover cake in an airtight container in the refrigerator for up to 3 days. The graham crackers will continue to soften over time.
Did not disappoint. Added peaches and strawberries, delish!!