Fresh Peaches And Cream Icebox Cake
A delightful no-bake dessert featuring layers of creamy whipped cream, fresh peaches, and graham crackers, perfect for summer gatherings.
Equipment
- 1 9-inch round cake pan
- 1 electric mixer
- 1 mixing bowl large
Ingredients
Cream Filling
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Cake Layers
- 1 package graham crackers
- 4 cups fresh peaches peeled and sliced
- 1 tablespoon lemon juice
Instructions
Preparation
- In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until fully combined.
- Peel and slice the fresh peaches thinly. Toss them in a bowl with lemon juice to prevent browning.
- Spread a thin layer of whipped cream on the bottom of a 9-inch round cake pan. Place a layer of graham crackers over the cream, followed by a layer of peach slices. Repeat the process, finishing with a layer of whipped cream on top.
Serving
- Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight. Once chilled, slice and serve cold, garnished with additional peach slices and mint if desired.
Storage
- Store any leftovers covered in the refrigerator for up to 3 days. The cake may become slightly softer over time but will remain delicious.
Notes
Pro Tips: Ripen peaches quickly by placing them in a paper bag with an apple or banana. Ingredient Substitutions: Use gluten-free graham crackers for a gluten-free version. How to Serve: Garnish with fresh mint and additional peach slices. Storage & Freshness: Store in the refrigerator for up to 3 days. Make-Ahead Tips: Prepare a day in advance for best flavor and texture.