Easy Peach Icebox Cake Recipe

🧂 Ingredients

• 19 graham cracker sheets

  homemade or store-bought, I prefer cinnamon grahams with peaches.
• 2 pints peach ice cream

  homemade or store-bought (or your favorite flavor)
• 1 cup heavy whipping cream

  or whipped topping
• 1/4 cup powdered sugar

  (omit if using ready-made)
• 1 teaspoon vanilla extract

  (omit if using ready-made)
• 1 peach

  sliced, for garnish

Instructions

• 1 If making homemade graham crackers, make these ahead and store them either at
  room temperature or freeze them for longer storage.
• 2 Make homemade cream and let it churn until it's at the soft-serve stage. If
  using store bought ice cream, let it soften so that its easier to spread into
  the corners of the pan.
• 3 Line a 9-inch square baking pan with parchment for easy removal.
• 4 Line the bottom of the pan with 6 graham cracker sheets (breaking into pieces as
  needed to cover). Top with half of the softened ice cream. Repeat the layer one
  more time, and top with a final layer of graham crackers. There should be 3
  layers of graham crackers and 2 layers of ice cream.
• 5 Cover and freeze for 4 hours or until frozen.
• 6 Remove the cake from the freezer. Use the parchment paper to lift the cake out
  of the pan and let sit for 5 minutes.
• 7 Make the whipped topping: If making from scratch, combine the whipping cream,
  powdered sugar and vanilla and beat until soft peaks form. If use whipped
  toppening, skip this step.
• 8 Top the icebox cake with whipping cream, peach slices, and a crumbled graham
  cracker sheet.

Nutrition Info