Peach Icebox Cake

5 from 34 votes

Peach Icebox Cake is the perfect summer dessert recipe. It has luscious layers of delicious local peaches and is topped with a quick and easy caramel sauce. Every bite is packed with flavour!

Prep Time15

Cook Time3

Cooling Time1 30

Total Time1 48

Course: Dessert

Cuisine: American

Keyword: icebox cake, no bake cake, peach cake, peach icebox cake

Servings:

Calories: 527kcal

Equipment

Ingredients

For the Icebox Cake:

4 cups heavy cream
½ cup confectioners' sugar (icing sugar or powdered sugar)
1 teaspoon almond extract
6 large peaches sliced
1 tablespoon lemon juice more if needed
24 graham crackers

For the Optional Caramel Sauce:

8 ounces caramels remove wrappers
2 tablespoons heavy cream

US Customary - Metric

Instructions

For the Icebox Cake:

Prepare your 9 x 13 inch dish by spraying with non-stick spray or you can line it with plastic wrap or tinfoil.
Next, combine the heavy cream, powdered sugar and almond extract in a mixing bowl. Use a hand mixer with to beat the whipping cream till it is fluffy. Start mixing slowly to start, then speed up as it thickens. This will prevent a huge mess from being made. One the mixture is fluffy you can set it aside.
Peel all your peaches and slice them up. Then, combine the sliced peaches and lemon juice in a bowl. Toss until the peaches are coated completely. Start with one tablespoon and only add second if needed. Set aside
Dab a small amount of whipped cream mixture on the bottom of the pan. This will help your graham crackers stick and not move around while assembling the rest of the cake.
Add one layer of graham crackers, then one layer of peach mixture. Repeat this process so you have 3 layers of each in the pan.
Cover with the dish with plastic wrap and place in fridge overnight so the graham crackers become soft like cake. I would say the minimum time to let it set up would 1 ½ hours but overnight is a good option if you want soft layers.
Remove from fridge and set aside while you make the caramel, if desired. It's good without the caramel too!
Serve with or without the caramel topping!

For the Optional Caramel Sauce:

Combine the caramels and heavy cream in a medium size microwave safe bowl.
Carefully place the bowl in the microwave and cook for about 1 to 1 ½ minutes. Check the mixture every 30 seconds to make sure you’re not overheating it and it’s smooth when stirred. It should only take a few minutes. Remove carefully and whisk until smooth.
Finally, drizzle the caramel sauce over top layer of peaches. You can let it cool a bit before pouring it over the cake if you like.
Slice the cake and serve!

Notes

Caramel sauce is completely optional in this recipe.

Nutrition