No-Bake Peach Basil Icebox Cake

Serves 8 · 25 min prep

Ingredients

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

Instructions

1. 1Pit and thinly slice the peaches, then toss them gently with honey and salt; set aside so they release a little syrup.
2. 2In a large chilled bowl whip the heavy cream to soft peaks, then beat in the mascarpone, powdered sugar, and vanilla until thick, smooth, and spreadable.
3. 3Finely chop most of the basil and fold it into the cream mixture so green flecks are evenly distributed and the aroma is bright.
4. 4Line a 9-by-5-inch loaf pan with plastic wrap, leaving generous overhang on all sides for easy unmolding later.
5. 5Spread a thin layer of the basil cream across the bottom of the pan, then arrange a single layer of graham crackers on top, breaking pieces as needed to fit snugly.
6. 6Spoon a layer of cream over the crackers, followed by a single layer of peach slices; repeat the cracker-cream-peach sequence until the pan is full, ending with cream on top.
7. 7Cover the surface with the plastic overhang, press gently to compact, and refrigerate at least 6 hours or overnight until the crackers soften into cake-like layers.
8. 8When ready to serve, invert the loaf onto a platter, peel away the wrap, and top with any remaining peach slices and fresh basil leaves.
9. 9Slice with a sharp knife wiped clean between cuts so the layers stay neat.
10. 10Serve cold straight from the fridge for the coolest contrast on still-hot August evenings.