Creamy Peach Icebox Cake


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.

Active Time:
20 mins
Freeze Time:
8 hrs
Total Time:
20 mins
8 serves


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

    Creamy Peach Icebox Cake
    Antonis Achilleos; Prop Styling; Kathleen Varner; Food Styling: Torie Cox
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