PEACH ICEBOX CAKE
This peach icebox cake is refreshing, delicious and easy to make. Use fresh peaches when they’re in season, or canned peaches to make this summer dessert any time of the year.
(Looking for cold peach recipes? Try this bourbon peach ice cream. So good and you don’t even need an ice cream machine to make it.)
Ingredients
▢2 cups heavy cream
▢2 tbsp granulated sugar
▢graham cracker cookies see notes
▢1 27-oz can canned peaches in light syrup sliced to wedges
If using fresh peaches
▢2 lbs ripe but firm peaches peeled and sliced into wedges, see notes
▢¼ tsp ground cinnamon
Instructions
In a large bowl using an electric hand mixer or using a stand mixer fitted with the whisk attachment, whisk 2 cups heavy cream and 2 tbsp sugar to stiff peaks. Set aside. If not using immediately, chill in the fridge.
Place a layer of graham crackers at the bottom of a deep 8×8 inch baking dish.
Evenly spread a heaping cup of cream mixture on top of your graham crackers.
Assemble a layer of peach slices on top of that.
Repeat by covering the peaches with graham cracker cookies. Be sure to cover the entire layer; cut the cookies to fit. Then cover with another layer of cream and top with more peaches.
Chill the peach icebox cake in the fridge overnight or freeze for at least 4 hours (see notes).
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