Creamy Peach Icebox Cake Recipes

PEACH ICEBOX CAKE RECIPE

Steps:

• Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form.
• Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture, and set aside.
• Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. (You will have about 8 cups.)
• Spread a thin layer of cream mixture in the bottom of a trifle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers 5 to 6 times, ending with cream mixture. Cover and chill 4 to 12 hours.
• Top with any remaining broken cracker pieces; garnish with mint, if desired. Serve cold.

PEACH ICEBOX CAKE (PEACH REFRIGERATOR CAKE)

Steps:

• 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).

CREAMY PEACH ICEBOX CAKE

Steps:

• Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch-thick slices. (You will have 18 to 24 slices.) Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allowing a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use.
• Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trimming slices, if needed, to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat process with 6 to 8 remaining cake slices (trimming if needed), and remaining ice cream and preserves. Arrange last 6 to 8 cake slices over preserves layer. Pull plastic wrap overhang up and tightly over cake. Freeze 8 hours.
• Beat cream and vanilla extract with an electric mixer on high speed until foamy, 30 seconds. Gradually add powdered sugar, beating until stiff peaks form, 1 to 2 minutes.
• Remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake.
• Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth, 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately.

PEACH ICEBOX CAKE

Steps:

• Heat oven to 350. Trace two 8 inch circles on each of two 12 x 16 inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
• Finely grind almonds and all but 1 T of sugar in a food processor, about 1 minute. Transfer to a large bow.
• Beat egg whites and salt in an electirec mixer with the whisk attachment until soft peaks form, about 1 minute. Add remaining tablespoon of sugar and beat for 30 seconds.
• Fold a third of egg whites into almonds and sugar until well combined. Fold in remaining egg whites until just incorporated.
• Divide the mixture evenly among the four traced circles. With an icing or rubber spatula, spread mixture to edge of circles.
• Bake until lightly browned and a tester comes out clean, about 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking.
• Remove from oven an transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchmetn and return cakes to wire racks to cool completely.
• Combine mascarpone, heavy cream, confectioners' sugar and vanilla extract in an electric mixer. Beat with the whisk attachment, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until ready to assemble the cake.
• Make Caramel Peach Sauce:.
• Peel peaches. Remove and discard pits and slice each half into 6 wedges.
• Combine sugar and 1/2 C water in a small saucepan; cover and cook over medium high heat until sugar is completely dissolved, 3 to 4 minutes. Unvocer, reduce heat to medium low, and cook until sugare turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water, to prevent crystals from forming.
• Working quickly, remove pan from heat and stir in peaches with a wooden spoon. Return saucepan to heat and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
• Remove peaches and sugar syrup from heat and let cool slightly. Transfer half the mixture to a medium bowl and set aside. Transfer the other half to a food processor and puree until smooth, about 30 seconds.
• Divide puree in half; combine one half with the caramelized sliced peaches. Cover with plastic wrap and refrigerate until the cake is served. Reserve the remaining puree (about 3/4 C) to assemble the cake.
• Place 1 cake layer right side up on a serving plate. Brush lightly with peach schnapps and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps and spread remaining mascarpone cream over the top. Insert 4 or 5 toothpicks into the cake and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
• When ready to serve, remove the toothpicks. Lift peach pieces out of the sauce and arrange on top of the cake. Serve remaining sauce on the side or spoon over cake slices.

PEACH AND BUTTER PECAN ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast pecans in a dry small skillet over medium heat, tossing occasionally, until fragrant and slightly darkened, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of crackers on top, breaking or cutting to fit as needed. Add half of peach whipped cream, smooth into an even layer, and top with another layer of crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining peach whipped cream. Repeat with a fourth layer of crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pecans on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

BANANA-PEACH ICEBOX CAKE

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min. Add sour cream and COOL WHIP; mix well.
• Drain peaches, reserving juice. Reserve 3 peach slices for later use. Slice bananas and chop remaining peach slices; place in medium bowl.
• Spread 1/3 cup of the pudding mixture onto bottom of 9-inch springform pan; top evenly with half of the ladyfinger pieces. Drizzle with half of the reserved peach juice; cover with 1-1/2 cups of the remaining pudding mixture.
• Top with layers of fruit mixture, half of the remaining pudding mixture and remaining ladyfinger pieces. Drizzle with remaining peach juice. Top with remaining pudding mixture.
• Cut reserved peach slices lengthwise in half; arrange over top of dessert.
• Refrigerate overnight.