Peaches and cream icebox cake is a simple and refreshing treat that comes together with just 5 simple ingredients. The layers of sweetened whipped cream, graham crackers, and peaches make for an irresistible dessert.
We are really enjoying what is left of peach season. They are one of our favorite summer fruits.
We really look forward to when peaches start hitting our favorite local farmstand and we really can’t wait until our trees start producing. Peaches are wonderful on their own and of course we have lots of favorite peach recipes to make.
While we love things like peach cobbler and peach cream pie, sometimes it is nice to have something that doesn’t require heating up the kitchen. That is where peach ice cream and this peach refrigerator cake recipe come in.
This recipe is based on a Filipino dessert called mango float. It is layers of graham crackers or graham cracker crumbs, fresh mango, and whipped cream sweetened with condensed milk.
It looks and sounds fabulous. But with all of these fresh peaches, I thought it would be fun to make a peach version.
Don’t worry if you are reading this at a time when fresh peaches aren’t available. You could easily dice up some canned or defrosted peaches. Just drain them well first.
Like most icebox cakes, this one benefits from a nice long trip to the refrigerator. You want at least 6 hours, though overnight is great if you can wait that long.
That gives the graham crackers plenty of time to soften to give that cakey texture. It also lets the creamy base set up a bit.
If you dig in early, it will still be delicious. It will just have a looser texture and be more of a pudding style dessert than a cake.
Carlee’s Tips and Tricks
You can use intact graham crackers instead of crumbs if you would like. It’s one less step and fewer dishes to clean. Both ways taste great.
The creamy base is the same as what you would use to make no-churn ice cream. So, go ahead and freeze the dessert if you want to. Then you have a simple ice cream cake!
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Just remember that the fruit will be frozen too. You could also let it soften in the fridge for a while before serving for the best of both worlds.
Feel free to mix and match fruit. Maybe just use a couple of peaches and throw in a handful of raspberries.
The whipped cream will whip better if everything is cold. If you can, chill the bowl, beaters, and condensed milk before making the whipped cream.
You could also just make whipped cream with a bit of sugar and vanilla. But you know we love sweetened condensed milk recipes and I wanted to mimic the Filipino mango float idea.
For a spiced version, try adding some cinnamon and/or nutmeg to the cream mixture. Or use a pinch of pumpkin pie spice for an easy rounded spice flavor.
I think that is enough blabbering for now. Let’s make an icebox cake!
Peaches and Cream Icebox Cake
Ingredients
- 2 cups heavy cream
- ½ 14 oz can sweetened condensed milk
- ½ teaspoon vanilla extract
- 1½ cups graham cracker crumbs
- 3 peaches diced
Instructions
- Put 2 cups heavy cream, ½ 14 oz can sweetened condensed milk, and ½ teaspoon vanilla extract in a large mixing bowl. Beat until it forms stiff peaks, about 4-5 minutes.
- Layer about ⅓ of the cream mixture in the bottom of a square baking dish (8 or 9-inch works).
- Sprinkle ½ cup of graham crackers over the cream mixture. Then distribute ⅓ of the diced peaches. Continue layering with ⅓ of the cream, ½ cup of graham cracker crumbs, and ⅓ of the diced peaches twice more for a total of 9 layers.
- Cover and refrigerate for at least 6 hours (preferably overnight) before serving.
Notes
- You can use whole graham crackers instead of crumbs if you prefer. You will need about 1½ sleeves of graham crackers for full coverage.
- If you are using canned or defrosted peaches, be sure to drain them well before using.
- It is easier to make whipped cream with chilled ingredients. If you can, chill the bowl, the beaters, and the condensed milk for a couple of hours before getting started.
Video
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