Best 4 Peachy Keen Icebox Cake Recipes

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Indulge in a delightful culinary experience with our tantalizing Peachy Keen Icebox Cake, a symphony of flavors and textures that will transport you to a summer oasis. This no-bake wonder requires minimal effort yet yields a stunning dessert that's perfect for any occasion. Discover the secrets behind this delightful treat, from the buttery graham cracker crust to the velvety whipped cream frosting, and the luscious peach filling that ties it all together.

Prepare to embark on a delightful journey as we unveil the recipes nestled within this article. Immerse yourself in the art of crafting a delectable graham cracker crust, the foundation of this irresistible cake. Learn the techniques for achieving the perfect whipped cream frosting, light and airy, adding a touch of sweetness and elegance. And delve into the secrets of creating a luscious peach filling, bursting with the essence of summer's bounty.

With step-by-step instructions and helpful tips, we'll guide you through the process of assembling this masterpiece. Discover the art of layering the components to achieve a harmonious balance of flavors and textures. Uncover the secrets of achieving a smooth and even frosting, ensuring a picture-perfect presentation. And learn the techniques for adding the finishing touches, such as fresh peach slices or a sprinkling of toasted coconut, that elevate this dessert to an unforgettable experience. Ready your taste buds for a journey of pure delight as we delve into the Peachy Keen Icebox Cake, a culinary masterpiece that will leave you craving more.

Let's cook with our recipes!

BROWN SUGAR PEACH ICEBOX CAKE



Brown Sugar Peach Icebox Cake image

This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h20m

Yield 8 servings

Number Of Ingredients 7

One 16-ounce frozen pound cake, thawed
One 29-ounce can sliced peaches, drained and juice reserved
1/4 cup peach preserves
Pinch kosher salt
6 tablespoons brown sugar
1 1/2 cups heavy cream
Fresh basil, to garnish

Steps:

  • Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
  • Slice the cake horizontally into 3 equal slices.
  • Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
  • Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
  • Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
  • Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
  • To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.

PEACHY KEEN ICEBOX CAKE RECIPE



Peachy Keen Icebox Cake Recipe image

Provided by clawson

Number Of Ingredients 5

2 (4-serving size) packages instant vanilla pudding mix
3 cups milk
1 (29-ounce) can peach slices, drained, with 1/2 cup liquid reserved
1 (16-ounce) container frozen whipped topping, thawed
12 graham cracker sheets (32 cookies)

Steps:

  • In a large bowl, whisk pudding mix, milk, and 1/2 cup reserved peach liquid until slightly thickened. Stir in whipped topping until well combined; set aside. Lay half the graham crackers in a 9- x 13-inch baking dish. Gently spread one-third pudding mixture over graham crackers. Top with a layer of half the peach slices, and another one-third of pudding mixture. Repeat with another layer of graham crackers, pudding mixture, and peaches. Refrigerate 4 hours, or until ready to serve.

PEACH ICEBOX CAKE



Peach Icebox Cake image

Make and share this Peach Icebox Cake recipe from Food.com.

Provided by nina6876

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/3 cups whole almonds
1 cup sugar
6 egg whites
1/4 teaspoon salt
1 cup mascarpone cheese
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 tablespoon peach schnapps
4 large ripe peaches (about 1 3/4lbs)
3/4 cup sugar
12 cups water

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.

Nutrition Facts : Calories 311.4, Fat 14.2, SaturatedFat 1.1, Sodium 80.9, Carbohydrate 41.8, Fiber 4.1, Sugar 37, Protein 8.2

PEACH-ALMOND CAKE



Peach-Almond Cake image

Our Caramel Peach Sauce is the key to this delicious layered cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 10

2 1/3 cups whole almonds, blanched or unblanched
1 cup granulated sugar
6 large egg whites
Pinch of salt
1 cup mascarpone cheese (8 ounces)
1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon pure vanilla extract
1 tablespoon peach schnapps
Caramel Peach Sauce

Steps:

  • Preheat oven to 350 degrees. Trace two 8-inch circles on each of two 12-by-16-inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
  • In the bowl of a food processor, finely grind almonds and all but 1 tablespoon of sugar, about 1 minute. Transfer to a large bowl.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt until soft peaks form, about 1 minute. Add remaining tablespoon of sugar, and beat for 30 seconds.
  • Fold 2 egg whites into almonds and sugar until well combined. Fold in remaining 4 egg whites until just incorporated.
  • Divide the mixture evenly among the 4 traced circles. With an icing or rubber spatula, spread mixture to edge of circles. Bake until lightly browned and a cake tester comes out clean, 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking for even browning. Remove from oven, and transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchment, and return cakes to wire racks to cool completely.
  • In the bowl of an electric mixer fitted with the whisk attachment, combine mascarpone, heavy cream, confectioners' sugar, and vanilla extract. Beat, 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 you're ready to assemble the cake.
  • Place one 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 (reserved when making caramel peach sauce) 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 cake testers 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 plastic wrap and cake testers. 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.

Tips:

  • Choose ripe, juicy peaches: The quality of your peaches will greatly impact the flavor of your icebox cake. Look for peaches that are fragrant, have a slight give when pressed, and are free of blemishes.
  • Slice the peaches thinly: This will help them soften and release their juices more easily.
  • Use a variety of cookies: This will add different textures and flavors to your cake. You can use graham crackers, vanilla wafers, or even chocolate chip cookies.
  • Make sure the whipped cream is cold: This will help it hold its shape and not melt too quickly.
  • Assemble the cake in a springform pan: This will make it easy to remove the cake from the pan once it's set.
  • Chill the cake for at least 4 hours: This will give the cookies time to soften and the flavors to meld together.

Conclusion:

Peachy Keen Icebox Cake is a delightful summer dessert that is easy to make and always a crowd-pleaser. With its layers of fresh peaches, creamy whipped cream, and crunchy cookies, this cake is sure to be a hit at your next party or potluck. So next time you're looking for a refreshing and delicious treat, give this recipe a try!

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