An icebox cake is the queen of summer desserts. It doesn’t require use of the oven or stove, plus it’s a great way to feature seasonal fruit. This version uses sweet, ripe peaches and Royal Dansk Danish Butter Cookies for a riff on classic peaches and cream. The cookies are mild and buttery, and they readily soak up the juices from the fruit. It’s all layered together with a bright and tangy yogurt whipped cream. Be sure to use Greek yogurt for the best texture. As with all icebox cakes, this one needs to be chilled for at least 24 hours before serving to allow time for the cookies to soften into a cakelike consistency. But 36 is even better—if you think you can wait that long.
Directions
- Make the tangy whipped cream: In the bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl and using a hand mixer), add the cream, yogurt, sugar, and salt. Whip on high speed until stiff peaks just form, then set aside.
- Prepare the peaches: In a medium mixing bowl, add the peaches, sugar, and lemon juice and toss to combine. Let sit for 5 to 10 minutes or until the fruit releases some of its juices.
- Assemble the icebox cake: Line a 9-by-5-inch loaf pan with plastic wrap so that each side has about 3 inches of overhang (you may need to use two pieces). Place 8 cookies upside down in an even layer on the bottom of the pan. Next spread a big spoonful of the tangy whipped cream over the cookies—the cookies should be covered by about ¼ inch of cream.
- Arrange another 8 cookies upside down in an even layer on top of the cream, then spoon half of the peach mixture (including the juices) over the top. Spread the fruit into as even a layer as you can. Next spread another big spoonful of the whipped cream over the fruit layer. The fruit should be covered by about ¼ inch of cream.
- Repeat step 4 one time, using 8 more cookies, the second half of the peach mixture, and another big spoonful of tangy whipped cream.
- Arrange another 8 cookies upside down in an even layer on top of the whipped cream, then cover with a thin layer of cream—just enough to barely cover the cookies. (You may have a small amount of whipped cream leftover.) Fold the overhanging plastic wrap over the top of the cake so that it’s completely covered. Refrigerate for 24 to 36 hours to allow time for the cookies to soften.
- Just before serving, add the remaining heavy cream, yogurt, and sugar to the bowl of a stand mixer fitted with the whisk attachment (or use a medium mixing bowl and an electric hand mixer). Whip on high speed until stiff peaks just form. Set aside.
- Remove the icebox cake from the refrigerator and unfold the plastic wrap covering the top. Place a serving platter upside down on top of the cake, then flip the whole thing over so that the cake is on top of the plate. Slowly and carefully remove the loaf pan—you may need to tug on the plastic wrap a bit. Next peel the plastic wrap away from the cake. Spread the fresh batch of tangy whipped cream over the top, then sprinkle with pistachios. Place the remaining 6 cookies into the whipped cream so that they’re standing straight up. Serve immediately.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.