Peaches and Cream Icebox Cake is straight off the pages of Southern Living magazine. I saw this recipe and I knew that the easy no-bake recipe was a perfect way to cool off on a southern summer night. It’s got peaches and ice cream and plenty of cake.
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Key to Success #1 – Soften the Pound Cakes
One of the great things about this Peaches and Cream Icebox Cake is that it’s a no-bake recipe. It uses frozen pound cake from the grocery store for the cake layers.
When you’re ready to put your Peaches ‘n Cream together, you’ll want to start off by letting the pound cakes thaw on the countertop for a few minutes. Within about 30 minutes, the cake should be thawed enough to cut through it.
While it’s still firm, take a sharp serrated knife (this one is on sale right now!) and trim off the brown crust edges. You’ll want to remove all the brown but make sure you have straight edges
Key to Success #2 – Soften the Ice Cream
After you place your cake slices into your loaf pan (these USA pans are fantastic!) it’s time to get out your softened ice cream. You can soften your ice cream by leaving it to sit out on the counter for 20-30 minutes.
If you’re looking for a quicker way to soften up your ice cream, I have a tip for you. You can use an ice cream scoop (this one is highly rated AND dishwasher-safe) to spoon out your ice cream into a mixing bowl then use your mixer on low speed for just 1-2 minutes until your ice cream is soft and smooth.
The smoother the ice cream, the easier it will be to spread over your pound cake layer.
Key to Success #3 – Thaw Slightly Before Serving
After you layer the cake, ice cream, and peach preserves, you’ll want to freeze your Peaches ‘n Cream Icebox Cake for about 8 hours until the layers are set. Then you’ll top with your fresh whipped cream and your glazed peach slices.
When serving this cake, you’ll want let it thaw slightly before slicing it. Not only will it help with make slicing easier but it will also help make the pound cake softer and easier to eat.
Save this Peaches ‘N Cream Icebox Cake to your favorite Summer Desserts board or your Southern Desserts board.
Peaches and Cream Icebox Cake
Ingredients
- 2 pkgs 10.75 oz frozen pound cakes, partially thawed
- 1 jar 10 oz peach preserves, divided
- 1 quart vanilla ice cream slightly softened
- 1 cup heavy whipping cream
- 1/2 tsp vanilla extract
- 3 Tbsp powdered sugar
- 1 cup fresh peaches sliced
Instructions
- Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch slices. Line bottom and sides of a 9X5-inch loaf pan using plastic wrap, allowing a 4-inch overhang on all sides. Place 1 tablespoon of the preserves in a microwave-safe bowl, chill until ready to use.
- Arrange 6-8 cake slices, side by side, to cover the bottom of pan in 1 layer, trimming slices if needed to fully cover the bottom.
- Spread 2 cups of softened ice cream over cake layer to edges of pan. Spread half the remaining peach preserves over the ice cream layer.
- Repeat layers of cake slices, ice cream, and peach preserves. Top with last layer of cake slices. Pull plastic wrap up over the cake, covering it tightly. Freeze 8 hours.
- Beat heavy whipping cream and vanilla extract in the bowl of an electric mixer on high speed until foamy, about 30 seconds. Slowly add powdered sugar and continue to mix until stiff peaks form, about 1-2 minutes.
- Remove cake from freezer. Using the plastic wrap overhang, pull cake from pan. Invert onto serving platter and fully remove plastic wrap. Spread whipped cream over cake.
- Melt remaining peach preserves in microwave on HIGH power until melted and smooth, about 10-15 seconds. Mash large lumps with the back of a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately.