No-Bake Peach Basil Icebox Cake

Icebox cakes earned their name from the old icebox, where cookie-and-cream layers firm overnight without heat. This summer spin folds ripe peaches and fresh basil into fluffy mascarpone cream between graham crackers for a cool, make-ahead dessert.

Serves 8 · 25 min prep

Estimate for one serving

• 410 cal
• 5g protein
• 38g carbs
• 28g fat
• 3g fiber

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Ingredients

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

Instructions

1. 1Pit and thinly slice four of the peaches; dice the fifth peach into small pieces for the top layer and set aside. Stack the basil leaves, roll tightly, and slice into very thin ribbons.
2. 2In a large cold bowl beat the heavy cream with an electric mixer on medium-high until soft peaks form. Add the mascarpone, powdered sugar, vanilla, and salt; continue beating just until stiff peaks hold—do not overwhip or it will turn grainy.
3. 3Fold most of the basil ribbons into the cream mixture, reserving a pinch for garnish. Taste and adjust sweetness if needed.
4. 4Line an 8-inch square pan with parchment so two sides overhang for easy lifting. Spread a thin smear of the cream on the bottom to anchor the first layer.
5. 5Arrange a single layer of graham crackers over the cream, breaking pieces as needed to cover. Spread one-third of the remaining cream evenly over the crackers, then shingle one-third of the peach slices on top.
6. 6Repeat the cracker-cream-peach layers two more times, ending with cream. Scatter the reserved diced peach and remaining basil over the top and drizzle lightly with honey.
7. 7Cover tightly with plastic wrap and refrigerate at least 6 hours or overnight so the crackers soften into cake-like layers.
8. 8When ready to serve, lift out using the parchment, slice into neat squares with a sharp knife wiped clean between cuts, and plate chilled.