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–+ servings

Peaches and Cream Icebox Cake

The ultimate summer dessert. Made with delicious fresh peaches, fluffy whipped cream and spicy gingersnap cookies. Easy to make, and no oven required!
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Prep Time: 15 minutes
Refrigeration: 4 hours
Total Time: 4 hours 15 minutes
Course: Dessert
Cuisine: Canadian
Keyword: dairy free, fresh peaches, gluten free, no-bake desserts, quick and easy
Servings: 8 slices
Calories: 536kcal

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 discard
    Slice 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.

Nutrition

Calories: 536kcal | Carbohydrates: 48g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 122mg | Sodium: 244mg | Potassium: 463mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1741IU | Vitamin C: 9mg | Calcium: 98mg | Iron: 3mg
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