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Peaches and Cream Icebox Cake

  • Total Time: 15 minutes
  • Yield: 10-15 servings 1x


  • 1 pint heavy whipping cream
  • 1 tablespoon vanilla bean paste
  • 3 tablespoons confectioners’ sugar
  • 3 large peaches, sliced (peeling is up to you)
  • Animal crackers (or other cookies of your choice like shortbread or butter cookies)


  1. Whip the cream to stiff peaks, using a hand or stand mixer, or doing it by hand because why not??? Add the vanilla and sugar and beat to combine.
  2. On a serving plate, spread a thin layer of cream. Top with crackers, more cream, peaches, more cream, and so on. If you want, some layers can include both peaches and crackers. This is your creation and there is no wrong way to do it.
  3. Finish with cream on top and garnish with a few nice peach slices and crackers. Refrigerate for at least 4 hours and up to overnight before serving. Cake may be stored in an airtight container in the refrigerator for up to 3 days.


Additional chilling time is necessary.

  • Prep Time: 15 minutes