Peaches & Cream Ice Box Cake - Brocc Your Body

Peaches & Cream Ice Box Cake - Brocc Your Body

from broccyourbody.com
1 servings

Ingredients

  • 2 ½ lbsyellow peaches (ripe but firm)
  • 3 tablespoonsgranulated sugar
  • 1zest of
  • 2 ¾ cupsheavy whipping cream (very cold)
  • ⅓ cuppowdered sugar
  • 1 teaspoonvanilla extract
  • ½ teaspoonkosher salt
  • 1 ½sleeves (14 sheets) of graham crackers (from a 14.4 oz box)
  • 2 lbsyellow peaches (ripe but firm), cut into thicker slices
  • 2 tablespoonsgranulated sugar
  • 1zest of

Directions

  1. 1

    Peel the peaches using a vegetable peeler, then chop them into small pieces (about 1 centimeter cubes). Add chopped peaches to a mixing bowl and toss them with the granulated sugar and lemon zest. Set aside.

  2. 2

    In a large mixing bowl, combine the cold heavy whipping cream, powdered sugar, vanilla extract, and salt. Using an electric mixer, beat on medium-high speed until stiff peaks form. Be careful not to overbeat, or it will turn into butter.

  3. 3

    Use a rubber spatula to spread 1 cup of the whipped cream evenly over the bottom of springform pan.

  4. 4

    Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit. Don't worry if there are small gaps.

  5. 5

    Spread 1/3 of the chopped peaches over the whipped cream.

  6. 6

    Repeat the layers twice more: 1 cup whipped cream, graham crackers, peaches. Finish with a final layer of the remaining whipped cream on top.

  7. 7

    Cover the pan tightly with plastic wrap. Refrigerate for at least 6 hours, or preferably overnight. This allows the graham crackers to soften, creating a cake-like consistency.

  8. 8

    About 30 minutes before serving the cake, slice the remaining peaches and add them to a mixing bowl with the granulated sugar. Toss to combine.

  9. 9

    Remove the chilled cake from the refrigerator and place it on a cake stand or serving platter. Remove the top piece of plastic wrap. Run a paring knife along the inside of the inside edge of the springform pan. Remove the side of the springform pan.

  10. 10

    Top with a big pile of the peaches and lemon zest. Slice and serve immediately.

  11. 11

    Store leftover cake in an airtight container in the refrigerator for up to 3 days. The graham crackers will continue to soften over time.