Name: Peach‑Basil Icebox Cake
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract; 12 graham crackers or vanilla wafers; 2 ripe peaches, thinly sliced; 1 tablespoon chopped fresh basil; Optional: peach preserves for drizzle

Jump to Recipe·Print Recipe

Peach‑Basil Icebox Cake is a no-bake summer dessert that layers airy whipped cream, juicy fresh peaches, crisp cookies, and fragrant basil for a light, creamy treat. Chilled to perfection, this cake is simple to assemble and makes a refreshing finale for warm-weather gatherings, picnics, or casual dinners.

Why You’ll Love This Recipe

This icebox cake offers a delightful balance of sweet, creamy, and herbal notes. Here’s why it’s a must-make summer dessert:

No baking required—perfect for hot days.
Quick to assemble with only 15 minutes of prep.
Combines ripe peaches and basil for a fresh, seasonal flavor.
Ideal make-ahead dessert for easy entertaining.
Light, creamy texture that’s not overly sweet.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
12 graham crackers or vanilla wafers
2 ripe peaches, thinly sliced
1 tablespoon chopped fresh basil
Optional: peach preserves for drizzle

Directions

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In a serving dish, create a layer of graham crackers or vanilla wafers.
Spread a layer of whipped cream over the cookies, followed by a layer of peach slices and a sprinkle of chopped basil.
Repeat the layers, ending with whipped cream and peach slices on top.
Cover and refrigerate for at least 4 hours or overnight to allow the cake to set and the cookies to soften.
Drizzle with peach preserves just before serving, if desired.

Servings and timing

Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 servings
Calories: 250 kcal per serving

Variations

Berry addition: Add a layer of sliced strawberries or raspberries for extra color and flavor.
Citrus twist: Grate a bit of lemon or orange zest into the whipped cream.
Nutty crunch: Sprinkle with chopped pistachios or almonds between layers.
Herb change: Try fresh mint instead of basil for a classic pairing with peach.
Lighter option: Use a mix of whipped cream and Greek yogurt for a tangy note.

Storage/Reheating

Storage: Keep covered in the refrigerator for up to 2 days.
Freezing: Freezing is not recommended, as the texture of the cream and cookies may change.
Reheating: Not applicable—serve this dessert chilled.

FAQs

Can I use canned peaches?

Fresh peaches provide the best texture and flavor, but well-drained canned peaches can be used in a pinch.

How do I keep the basil fresh?

Add basil just before serving for the freshest flavor and appearance.

Can I make this dessert a day ahead?

Yes, it’s even better after chilling overnight as the layers meld together.

What dish works best?

A small rectangular or square dish (about 8 inches) works well for layering.

Do graham crackers or vanilla wafers work better?

Both work; graham crackers give a sturdier structure, while wafers offer a softer texture.

Can I sweeten the whipped cream more?

Yes, adjust the sugar to your preference.

Is this dessert gluten-free?

Use gluten-free cookies or crackers to make it gluten-free.

Can I add a liqueur?

Yes, a splash of peach schnapps or amaretto can be brushed onto the cookie layers for a grown-up twist.

How can I make clean slices?

Chill well and use a sharp knife wiped clean between cuts.

Can I use whipped topping instead of fresh whipped cream?

Yes, though fresh cream offers a richer, fresher flavor.

Conclusion

Peach‑Basil Icebox Cake is a light, no-bake dessert that celebrates the best of summer’s flavors. With layers of soft cookies, sweet peaches, and creamy whipped filling accented by fresh basil, it’s an easy, elegant way to end a warm-weather meal. Make it ahead and enjoy a cool, sweet treat that’s as simple as it is satisfying.

Peach‑Basil Icebox Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Mia
Total Time: 4 hours 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A chilled summer dessert with layers of whipped cream, fresh peaches, and crisp cookies, accented with fragrant basil—no oven needed.

Ingredients

Units Scale

2 cups heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
12 graham crackers or vanilla wafers
2 ripe peaches, thinly sliced
1 tablespoon chopped fresh basil
Optional: peach preserves for drizzle

Cook Mode Prevent your screen from going dark

Instructions

Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
In a dish, layer graham crackers or vanilla wafers, whipped cream, peach slices, and a sprinkle of chopped basil.
Repeat the layers, finishing with a layer of whipped cream and peach slices on top.
Chill the cake for at least 4 hours or overnight to allow it to set.
Drizzle with peach preserves just before serving, if desired.