Food and Recipes Desserts Cakes Creamy Peach Icebox Cake 4.5 (2) 2 Reviews Layers of cool and creamy ice cream, sweet pound cake, and juicy fresh fruit hit the spot on a hot day. You only need seven ingredients to create this show-stopping dessert which is guaranteed to be a hit at your next summer party. By Pam Lolley Pam Lolley Pam Lolley developed and tested recipes for Southern Living Magazine in the Souths most trusted Test Kitchen for 19 years. She worked closely with the editors planning and packaging stories, collaborating with art and photo teams on food styling and recipe reproduction to ensure reader satisfaction, content quality control, and recipe authenticity history and cooking. Her area of expertise was baking and and pastry development and she acted as the point person for these areas in the Test Kitchen. With 30+ years of experience in the culinary field, Pam created and tested 1000s of recipes for Southern Living. Southern Living's editorial guidelines Published on July 2, 2019 Print Rate It Share Share Tweet Pin Email Active Time: 20 mins Freeze Time: 8 hrs Total Time: 20 mins Yield: 8 serves Layers of cool and creamy ice cream, sweet pound cake, and juicy fresh fruit hit the spot on a hot day. You only need seven ingredients to create this show-stopping dessert which is guaranteed to be a hit at your next summer party. Here is the secret to getting clean and neat slices: run hot water over the blade of your knife, wipe it with a moist towel, and cut. Do this for each slice. While prep time is only 20 minutes, this dessert needs at least 8 hours of freezing time, so be sure and plan ahead if you want to make this for a gathering. Antonis Achilleos; Prop Styling; Kathleen Varner; Food Styling: Torie Cox Ingredients 2 (10 3/4-oz.) frozen pound cakes, thawed 1 (10-oz.) jar peach preserves, divided 1 quart vanilla ice cream, slightly softened 1 cup heavy cream 1/2 teaspoon vanilla extract 3 tablespoons powdered sugar 1 cup peeled fresh peach slices Directions Trim brown crusts from pound cakes using a serrated knife. Discard crusts. Cut each cake into 1/2-inch-thick slices. (You will have 18 to 24 slices.) Line bottom and sides of a 9- x 5-inch loaf pan with plastic wrap, allowing a 4-inch overhang on sides. Place 1 tablespoon of the preserves in a microwavable bowl; chill until ready to use. Arrange 6 to 8 cake slices, side by side, to cover bottom of pan in 1 layer (trimming slices, if needed, to fully cover bottom). Spread 2 cups ice cream over cake layer to edges of pan. Spread half of the remaining preserves (about 1/3 cup) evenly over ice cream layer. Repeat process with 6 to 8 remaining cake slices (trimming if needed), and remaining ice cream and preserves. Arrange last 6 to 8 cake slices over preserves layer. Pull plastic wrap overhang up and tightly over cake. Freeze 8 hours. Beat cream and vanilla extract with an electric mixer on high speed until foamy, 30 seconds. Gradually add powdered sugar, beating until stiff peaks form, 1 to 2 minutes. Remove cake from freezer. Holding the plastic wrap overhang, lift cake from pan; invert onto a platter. (Discard plastic wrap.) Spread whipped cream over cake. Melt reserved 1 tablespoon preserves on HIGH until just melted and smooth, 10 to 15 seconds; mash large lumps with a spoon. Gently stir in peach slices to coat. Spoon mixture over cake; serve immediately. Rate it Print