Peaches and Cream Icebox Cake
I bought way too much fruit at my local Farmers Market this week. The peaches, plums, and apricots looked so fresh and beautiful that I had to have some of each! And of course I couldn’t forget abut my favorite, wild blueberries! Needless to say we have been eating a lot of fruit this week!
In hindsight, I should have bought the smaller size basket of peaches as they all hit their peak at the same time. No worries, I had a plan B; time to make a Peaches and Cream Icebox Cake!
If you’ve never had an icebox cake, they are a little bit like a trifle or charlotte, except in a cake format.
Quick , easy and no-oven required, icebox cakes are the perfect summer dish to make with your favorite summer fruit!
What you’ll need to make this Peaches and Cream Icebox Cake
Plus a pinch of ground ginger to add a hint of gingery warmth and spice to the whipped cream and a little fresh mint for garnish. That’s it!
The cake is easily adapted to accommodate food sensitivities or allergies. Use gluten free gingersnaps, or another gluten free wafer style cookie. Substitute a dairy free whipped cream product to make the cake For a lactose free/ non-dairy.
Each bite of this Peaches and Cream Icebox Cake is bursting with the flavour and fragrance of peaches.
Inside the cake are two layers of delicious crushed fresh peach. But the peach flavour doesn’t stop there. Juice from the peaches is added to the whipping cream, and brushed onto the cookies to infuse them with lots of peachy goodness. As the cookies absorb moisture from the fruit they take on a cake like consistency (think tiramisu).
A pretty spiral of fresh sliced peach and a little sprig of mint tops off the cake.
I like to use a springform pan as I think It’s quite pretty to see all the layers once the ring is removed. If you don’t have a springform pan, any round, square or rectangle baking dish will do.
Prepping the Peaches
To peel the peaches quickly and easily simply blanch in boiling water for about 30 seconds or so, then transfer to an ice bath immediately to cool down. You will be able to gently pull the skin off with your hands.
Cut the peach in half, and gently twist to separate the halves and remove the pit.
To catch all that wonderful peach juice, place the peaches in a fine mesh strainer over a bowl, then gently crush them by hand to create a chunky mixture.
If you like this dessert you may also enjoy another great no-bake summer dessert Raspberry and Pistachio Semifreddo
Equipment
- 8 inch spring form pan or other baking dish
Ingredients
- 6-8 peaches
- 2 cups whipping cream (or non-dairy substitute) (or non-dairy substitute)
- 48 gingersnap cookies
- 1 tsp sugar
- ½ tsp ground ginger
- 1 peach, sliced for garnish
- Fresh mint for garnish
Instructions
- Prepare a bowl with ice water. Bring water to a boil in a pot large enough to submerge the peaches. Once the water comes to a boil, reduce the heat to a simmer and gently add the peaches and let them blanch for about 30 seconds. Using a slotted spoon, transfer the peaches to the ice bath and allow to cool.
- Once cooled, place the peaches in a fine mesh strainer over a bowl to catch any peach juice. Using your hands, or if needed make a slit in the skin with a knife, gently peel the skin off and discardSlice the peaches in ½ or quarters with a sharp knife and carefully twist and pull apart from one another and remove the pit and discard. Using your hand, or a fork lightly crush the peaches until you have a chunky mixture. Place in the refrigerator to chill while you whip the cream.
- In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, sugar, and 2-3 tablespoons of the juice from the peaches until stiff peaks form.
- Spread a very thin layer of whipped cream onto the bottom of an 8" springform pan, then top with 16 of the gingersnaps. Using a pastry brush, lightly brush the cookies with a little of the peach juice. Cover with a ⅓ of the whipped cream followed by ½ of the peach mixture. Repeat with another layer of cookies, gently brushed with the peach juice, ⅓ of the whipped cream and the remaining peach mixture. Cover with the remaining 16 cookies and a final layer of whipped cream on top. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Place the final 16 cookies on top, brush with peach juice, and cover with a final layer of whipped cream on top.
- When ready to serve, remove the ring from the springform pan, garnish with sliced peaches and fresh mint and slice and serve.