No-Bake Honey-Peach Icebox Cake with Basil Cream

Icebox cakes earned their name from the old-fashioned refrigerator that gently softens cookie layers overnight. This summer version folds ripe peaches and fragrant basil into a honeyed mascarpone cream for a cool, no-bake dessert.

Serves 8 · 25 min prep

Estimate for one serving

• 340 cal
• 5g protein
• 36g carbs
• 21g fat
• 2g fiber

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Ingredients

• 4 large ripe peaches
• 2 cups heavy whipping cream
• 8 oz mascarpone cheese
• 1/2 cup powdered sugar
• 3 tbsp honey
• 1/4 cup loosely packed fresh basil leaves
• 1 tsp vanilla extract
• 12 full sheets graham crackers
• 1 pinch pinch of kosher salt

Instructions

1. 1Pit and thinly slice the peaches into half-moons; set aside a few pretty slices for the top garnish and keep the rest ready for layering.
2. 2In a large cold bowl whip the heavy cream to soft peaks. Add the mascarpone, powdered sugar, honey, vanilla, and salt, then continue whipping just until thick, smooth, and spreadable—do not overbeat.
3. 3Finely chop most of the basil and fold it gently into the cream mixture so flecks of green are evenly distributed and the cream stays light.
4. 4In an 8-inch square dish or loaf pan, spread a thin base layer of the basil cream. Arrange a single layer of graham crackers on top, breaking pieces as needed to cover the surface completely.
5. 5Spoon on another layer of cream, then shingle a generous layer of peach slices over it. Repeat the cracker-cream-peach sequence two more times, ending with a final smooth layer of cream.
6. 6Arrange the reserved peach slices and a few whole basil leaves decoratively on top. Cover tightly with plastic wrap.
7. 7Refrigerate at least 6 hours or overnight so the crackers soften into cake-like layers and the flavors meld.
8. 8When ready to serve, run a knife the edges, slice into neat squares, and plate cold; the texture should be creamy and sliceable like a soft tiramisu.