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Easy No-Bake Peach Icebox Cake: Best Summer Dessert

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This easy no-bake peach icebox cake is the ultimate summer dessert, made with layers of fresh peaches, whipped cream, and graham crackers. It comes together in about 20 minutes of active time and chills in the fridge for a cool, creamy treat that’s perfect for hot days.

Ingredients

Scale
  • 4–5 medium ripe but firm peaches (about 2 pounds), sliced into thin wedges
  • 1 standard box graham crackers (about 14–16 full sheets)
  • 2 cups (480 ml) heavy whipping cream, cold
  • 1/3 cup (40 grams) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15 ml) lemon juice
  • A pinch of salt
  • Optional garnish: fresh mint leaves, extra peach slices, or a dusting of cinnamon

Instructions

  1. Whip the cream: Pour 2 cups of cold heavy cream into a chilled mixing bowl. Add 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt. Beat on medium-high speed until soft peaks form, about 3-4 minutes with an electric mixer.
  2. Prep the peaches: Wash and dry the peaches. Slice them into thin wedges, about 1/4-inch thick. Toss the slices with 1 tablespoon of lemon juice in a bowl to prevent browning. Set aside a handful of the prettiest slices for garnish.
  3. Start layering: Spread a thin layer of whipped cream on the bottom of an 8×8-inch baking dish. Arrange a single layer of graham crackers on top, breaking them as needed to fit.
  4. Add the peach layer: Spread half of the sliced peaches evenly over the graham crackers. Spoon about one-third of the remaining whipped cream over the peaches and spread gently to cover.
  5. Repeat the layers: Add another layer of graham crackers, then the remaining peaches, then another third of the cream. Finish with a final layer of graham crackers and spread the last of the cream over the top, making sure it’s completely covered.
  6. Chill: Cover the dish tightly with plastic wrap, pressing it directly onto the surface of the cream. Refrigerate for at least 6 hours, but overnight is better.
  7. Serve: Uncover the dish and garnish with reserved peach slices and fresh mint leaves if desired. Slice into squares and serve cold.

Notes

For best results, chill the cream, bowl, and beaters for 10 minutes before whipping. Use heavy cream with at least 36% milk fat. Press down gently on each layer of graham crackers to help the cake hold together. The cake can be stored in the refrigerator for up to 3 days. Do not freeze.

Nutrition

Keywords: no-bake peach icebox cake, summer dessert, peach dessert, icebox cake, easy dessert, no-bake dessert

Find it online: https://oracooks.com/easy-no-bake-peach-icebox-cake-best-summer-dessert/